Come summer, zucchini is abundant. But it’s also pretty available (and pretty tasty) all year round. I love to shred zucchini and sauté it in butter for a quick veg to eat at any meal, but I was recently looking for a way to make it even yummier as a side or maybe a vegetarian main.
Enter the zucchini fritter. Made large, you can eat one at breakfast as a savory pancake, at lunch as a hearty main, or at dinner as a side; made small, you can serve them at a cocktail party as a flavorful finger food (make them tiny and serve with a dollop of sour cream and smoked salmon). The variations are endless. However, I don’t really recommend these for dessert. Unless you skipped dinner…
- 1 medium zucchini, shredded
- 2 eggs
- 1 Tablespoons Romano cheese
- ¼ cup shredded cheese (Jack, Colby, or cheddar)
- 2 scallions, chopped (or onions if you don’t have scallions)
- 1 Tablespoon flour
- Butter or oil for cooking
- Fresh herbs, if available (dill, basil, parsley), chopped
- Salt and pepper, to taste
- Place all the ingredients into a mixing bowl and mix together.
- In a heated pan, melt the butter or oil. Add spoonfuls of the mixture to the pan and cook on each side for about 2 minutes to make little pancakes.
- Remove from the pan and eat!