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Recipe: Zucchini Fritters

by BnB Finder | April 8th, 2016 | Appetizers, Best BnB Bites, Breakfast Dishes, Recipes, Vegetarian
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zucchini_frittersReady to veg out? You should be! Because vegetarian dishes are becoming increasingly more popular. While people realize this category of the food pyramid is essential to their health, you can still have plenty of delicious fun with it, too. Take for example the Zucchini Fritters from Foxfield Inn in Charlottesville, VA. This beautiful B&B features a comfy and relaxed environment, accommodations with private baths (among other amenities), and of course, daily breakfasts that are always enticing culinary and creative dining experiences.

 

Zucchini Fritters

Yields 8
A delicious vegetarian dish that can be used as an appetizer or the base of a breakfast dish


Print

Prep Time
35 min

Cook Time
12 min

Total Time
47 min

Prep Time
35 min

Cook Time
12 min

Total Time
47 min

Ingredients
  1. 2 cups grated zucchini (from approximately 1 pound of zucchini)
  2. 1/2 tsp. salt
  3. 2 large eggs (preferably from free range, pastured chickens)
  4. 2 Tb. chopped sweet onion (or green onions)
  5. 1 cup Panko bread crumbs (adds to the texture, flour will work if no Panko available just use less)
  6. 1/4 cup grated Parmesan cheese
  7. 1/2 tsp. baking powder
  8. 1/2 tsp. salt
  9. 1 tsp. fresh oregano (or 1/4 tsp. dried)
  10. 4 basil leaves chopped (or 1/2 tsp. dried)
  11. 2 sage leaves chopped (or 1/4 tsp. dried)
  12. 1 tsp. fresh rosemary chopped (or 1/4 tsp. dried)
  13. Panko crumbs for dusting cakes
  14. oil for frying
Instructions
  1. Mix the grated zucchini with the salt and put in a strainer in the sink. Let sit for 30 minutes.
  2. Lightly press on the grated zucchini to start the de-watering process.
  3. After 30 minutes place the grated zucchini on a kitchen towel and squeeze out as much water as you can.
  4. Place the zucchini mass in a large bowl. Lightly toss with a fork to loosen the zucchini.
  5. Combine the remaining ingredients except the final Panko crumbs and the oil with the zucchini.
  6. In a large frying pan heat 2 tablespoons of oil over medium-high heat.
  7. Form the zucchini mixture into 2-3 inch flat cakes.
  8. Lightly dust with the Panko crumbs.
  9. Carefully transfer to the hot oil and fry until golden brown (approximately 3-4 minutes).
  10. Watch the heat of your pan as you do not want this happen too quickly or too slowly – adjust temperature if needed.
  11. Flip the cakes over and brown the other side.
  12. Remove to a paper towel lined baking sheet and keep in a warm 200˚F oven.
  13. Fry the remaining cakes.
  14. Serve warm topped with poached eggs and an herb Hollandaise sauce.
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