Saturday, June 26, 2010

Zucchini Fritters

(Beignets de Courgette)
It happens every summer. Like invaders from an alien planet, zucchini start appearing everywhere. At first they seem harmless vegetables, but soon as the summer draws on they grow until they become the size of an infant. Everyone seems to be trying to get rid of them. What to do? Eat. Adopt these green babies and fry them up.

Zucchini Fritters

2 small Zucchini shredded (about 1 pound)
2 large Eggs beaten
1/2 cup Flour 
1/4 cup Parmesan cheese
1/2 teaspoon Salt
Fresh ground black pepper to taste
2 pinch Cayenne
4 cloves Garlic minced

Shred zucchini in a bowl. Add other ingredients and mix well. The mixture should be mostly zucchini in small amount of loose batter. Heat about 1/2 inch of oil in a cast iron skillet. Drop batter by tablespoons into the oil and fry for a few minutes until the edges become brown. Flip fritter over with a spatula or slotted spoon and fry the other side until both sides are golden brown. Drain on paper towels and serve as they are or with marinara sauce.

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  1. Now that sounds absolutely yummy - just the kind of treat a veggie like me would enjoy! Here though we call those babies corgettes or baby marrow!

  2. They are really easy to make, and very tasty. They are small right now, but in a month people will be handing out zucchini that are about a foot long.

  3. statuens in parte dextra . . . 'cos I'm hungry, and maybe you'll feed me!!!