Anyhow.....I finally managed to cook one of the two Monster Zucchini last night. And I used a recipe (slightly modified) from a new blog I found, but I can't for the life of me remember which blog it was. So if you recognize this recipe (or it's yours), please let me know so I can give proper credit for it.
The sole survivor of last night's supper.
BTW, that's not a huge fritter, it's on a saucer, not a dinner plate.
Although, I could easily manage to eat one that large.
It is now my favorite way to prepare the amazingly abundant zucchini and it even works with those bigger-than-a-toddler sized zukes.
4 cups shredded zucchini (de-seeded & squished to drain out moisture)
4 eggs
1/2 cup chopped onion
1 cup flour
3/4 cup parmesan cheese
1 Tbsp. dried chives
1 Tbsp. garlic salt
1/2 tsp. each basil & oregano
Pepper to taste (I used about a 1/2 tsp.)
Oil to fry it in
Beat eggs, dump in rest of ingredients & mix well. Ladel about a 1/2 cup for each fritter into hot oil, flip when browned, then done when other side is nicely browned.
If anyone else has a recipe to use up those huge zucchini, please post it here. As much as I like the fritters, I'm always open to new ways of cooking squash.
That looks good! I just found two banana boats in my garden last night, so it's fritters for dinner tonight. I have a great summer squash casserole recipe if you'd like it - email me and I will send it to you. BTW, do you squeeze out any of the water after you've shredded the zukes? I've found it helps a great deal - especially with zucchini bread.
ReplyDeleteI didn't squeeze the shreds from this zucchini as it didn't seem to wet and didn't think it would cause any trouble in a fritter recipe, although I DO squish it for the breads.
ReplyDeleteI'd LOVE the casserole recipe! Emailing you now :)
That look delicious! I'll be trying it as soon as I get some summer squash from the garden. I've got a Zucchini egg foo young recipe that I really like. It's in the More With Less cookbook. If you'd like it, email me @ pattylynmeyer(at)gmail(dot)com.
ReplyDeleteJust stumbled onto your blog and I love that recipe. The squash piling up on my counter will certainly go toward making some of these babies. Thanks for sharing the recipe. Love your blog.
ReplyDelete