Friday, August 7, 2015

Zucchini Fritters

 photo null_zpsa695f003.jpgMy small garden ( five, 3 ft. x 5 ft. raised beds) provide plenty of  vegetables for our summer time needs. I only planted two zucchini plants, but they produce so many zucchinis I'm always looking for recipes to use them.

My tried and true cookbook, "The Lilly Wallace New American Cook Book," with over 3,000 recipes was wedding present in 1965. 

First published in 1941, it was reprinted through the 1940s to 60s. Recipes come from the days before boxed or processed foods -- all basic from scratch, good old-fashioned recipes. 

So I looked up "fritters," and tweaked this one to make zucchini fritters. I serve these as a side dish with fish or chicken.

Click link to my other zucchini recipes. Bread, fries, relish or a ribbon salad.

Zucchini Fritters:
1 1/2 pounds grated zucchini (about 3 medium)
1/2 tsp. salt, plus more for seasoning
1 egg
1/4 cup flour
3 Tabs. finely chopped chives or green onions
2 cloves of minced garlic
1 Tab, diced green chili pepper or more to taste
1 Tab. cornstarch
ground black pepper
1/3 cup vegetable oil
dipping sauce/s of choice: chili, soy, salsa
Cook Book, 1963 photo null_zps53116990.jpg
Grate zucchini and toss with salt in a colander or strainer.  Let stand 10 minutes, then press zucchini dry to drain as much liquid as you can.  Place zucchini in a bowl and mix in egg, flour, chives, peppers, garlic and cornstarch. Season with salt and pepper. 

In a skillet over medium heat, heat oil and drop 1/4 cupfuls of mixture into the skillet, frying in batches, slightly flattening and cooking until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate. Keep warm until ready to serve. Serve with dipping sauces. Makes 8 patties. Serves 4 - 6.

Estimated cost if buying zucchini: $2.00 or less; .50 cents a serving or less.  If you grow your own zucchini or a gardener gives you some, the cost is next to nothing for this nice side dish.