Here's another zucchini recipe. The squash borers have attacked my zucchini, so I won't have many more. I wish I could find a way to prevent this from happening, but alas, even my master gardener friends don't have an answer.
So for the past few weeks, I have been using zucchini nearly every day. This recipe was a favorite of my family, so I'm sharing it with you. Now you will see that there is a lot of grating going on here. Grated zucchini will keep for several days in the fridge, if you want to do it ahead, but don't do the potato ahead because it will turn black. I use the grater blade on my food processor and this whole process takes minutes.
1 - 2 zucchini grated
1 large potato grated
1 small onion grated
1 egg, beaten
1 cup flour
1 teaspoon baking powder
3 tablespoons fresh parsley chopped, or 1 tablespoon dried
1/2 to 1 cup grated parmesan cheese
salt and pepper 1/2 teaspoon each
vegetable oil for frying
Combine all ingredients and mix well. Heat oil in a skillet over medium high heat. Drop by spoonfuls into the hot oil and cook about 2 minutes, flip over and cook another minute or so. Serve as a side dish with dinner. I originally made these without the cheese, so that is an option, or you could substitute finely grated cheddar. You can also add grated yellow crookneck squash to the mixture. For a less fattening version, drop onto a lightly oiled hot griddle.
Let me know how you like these. Please feel free to leave comments or questions in the comments section below this post and I will get back to you as soon as possible.
Happy Cooking!
Carol
a.k.a. Nonnie
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