Wednesday, September 18, 2019

Zucchini Fritters #recipe from author @DarylWoodGerber

From Daryl:

One of my favorite vegetables is zucchini.  I sauté it, stir fry it, use it in baking, and use it in casseroles. It's so versatile and it's good for you. According to nutrition sites,  it's good for weight loss (if you only eat zucchini and nothing else, I think...LOL). 

Zucchini is low in starch. Low in calories. It is low in cholesterol and fat and sodium, which is good for your heart. Of all things, it's high in copper, which is good for your lungs. 

And zucchini, like cucumber, can actually help with puffy eyes!

But let's get real. This blog is about the food itself. Does it taste good? Heck, yeah!  I love how zucchini works with so many other flavors. In particular, as far as this recipe is concerned, with Parmesan cheese and sour cream. Yum!

I make these fritters gluten-free, but for those of you who can eat regular flour, feel free to substitute the rice cereal with bread crumbs.

Nice side dish or if you're a vegetarian, an entire meal! Enjoy.

Zucchini Fritters

Serves 1 – 2
Receive may be doubled…or tripled...or...

1 egg, whisked
1 zucchini, chopped
1/2 egg, whisked
1/4 cup rice cereal, smashed
1/4 cup Parmesan cheese, shredded
1 tablespoon oil
sour cream or sauce of choice
extra Parmesan, if desired (and for me, it's always desired!)

In a small bowl, whisk the egg. Add the chopped zucchini. Stir well.  Mix into the rice cereal and parmesan cheese.

Heat the oil in a sauté pan on medium-high. When hot, set 2-3 tablespoons of mixture into the oil and flatten.  It should make 4 portions. Cook for 2 minutes. Flip, using a spatula. Cook 2-3 minutes longer until golden brown.

Serve immediately with sour cream, or tomato sauce, or sauce of choice and extra parmesan, if desired.

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  1. Yum, Daryl! I'm one of the weirdos who almost never
    complains about too many zukes! I like them in so many
    different ways, raw or cooked. They go with just about
    anything,take on different flavors, and add a special touch to so many dishes.(My whole family has loved them as crudites
    for years, served with my late m-i-l's dill dip!Great way to get
    kids of all ages to eat veggies.)Thanks for the inspiration for another veggie dish to add to my menu this week!

    1. Lynn, I adore dill dip. If you'll share the recipe....? ~ Daryl

    2. Sure, here ya go: DILL DIP (Faye's recipe, now called Aunt Lynn's dill dip)
      1 cup sour cream
      1 cup mayo
      1 TBS. parsley, minced
      2 TBS. green onion, chopped
      1 tsp. Beau Monde (Spice Islands)seasoning*
      1 tsp. dill weed (more or less to your taste)

      Mix all ingredients together and chill. Serve as a dip for veggies, such as carrot sticks, cauliflower buds, radishes, broccoli florettes, zucchini sticks, etc.
      *NOTE: In place of Beau Monde substitute salt, pepper & onion powder, whatever you like.

    3. Thanks, Lynn. Definitely making this. ~ Daryl

    4. You're so welcome, Daryl! I forgot to add that I sometimes sub yogurt for some of the sour cream.

  2. Zucchini is delicious, and the fritters sound yummy! I'll see if I can convince my family that they should eat zucchini in fritter form.

    1. Think of them as potato pancakes without the potato. LOL ~ Daryl

  3. This sounds tasty.
    What is with the 1/2 egg ingredient?

    1. Libby, I usually make a larger portion but for the portion I wanted to make, didn't need as much egg. So if you double the recipe, 1 whole egg. LOL ~ Daryl