Zucchini fritters – CSMonitor.com
—Two weeks ago today our two youngest little birdies landed in our empty nester motor home. Jet lagged from flying in from the Philippines, they were finally back from an 18-month tour of the world.
We were headed north after being in the Florida Keys and rendezvoused with them at the Fort Myers airport. The next 10 days were a flurry of activity as the girls rewrote résumés, had Skype interviews, and reentered the US culture.
Sadly, Jenn has already left to seek her fortunes in California, but while she was here we followed her practice of no dairy, no wheat, no sugar. Some might say that sounds like no fun as well, but I had a ball rising to the challenge of cooking meals.
Most of all, I loved having the girls there to cook for; they are always so appreciative! This post is one of the dishes I made for breakfast. It’s simple, incredibly easy and very yummy!
Makes 4 fritters
2 medium zucchinis (about two cups shredded)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3 tablespoons of olive or vegetable oil for frying
Fresh chopped tomato and sliced green onions for garnish
1. Cut the ends off the zucchinis and grate into a bowl. Add the salt, stir, and let sit 10 minutes.
2. Line another bowl with a clean dish cloth and pour the grated zucchini mixture in the middle of the cloth. Gather the towel together and squeeze as much water as possible from the zucchini. Discard the resulting water.
3. Remove shredded zucchini from the towel and place back in bowl. Add slightly beaten egg and crushed red pepper flakes. Stir to combine.
4. Heat oil in skillet to medium hot. Scoop up 1/4 cup of zucchini mixture and gently overturn into skillet to make a patty. There should be enough mixture to form four patties. Brown each side for five minutes. Remove from pan and serve.
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