January 12, 2014

Martha Stewart's Zucchini Fritters

You may have noticed a lack of recipes on the blog recently. To be honest I've not really felt much like cooking much for these past few months. I'm not really sure why, usually I want to cook everything, all the time (make ALL the recipes!) but lately that drive just hasn't been there. Until these last couple of days, when the urge to cook has started coming back.
I had a couple of zucchini's in my fridge that I wanted to use, but felt like doing something different than just steaming them for dinner. I thought this Martha Stewart recipe for Zucchini Fritters sounded interesting, and tried them out. I've made them a couple of times since then and they've been a hit with everyone. I really like how easy they are to make and the different subtle flavours you can taste in them. Who would have thought that lemon zest would work with zucchini? But it really does.
- 2 medium zucchini
- 1 tsp salt
- 1 tbsp grated lemon zest
- 10 sprigs fresh flat-leaf parsley leaves, finely chopped
- 1 clove garlic, peeled and minced
- 1/4 tsp freshly ground pepper
- 2 eggs, lightly beaten
- 1/2 cup plain flour
- Olive oil

1.  Grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add the flour, stirring so no lumps form.
2. Heat 2 tbsp olive oil in a large frying pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop two spoonfuls of zucchini mixture into the pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside. Cook remaining mixture, adding more oil to the frying pan if necessary.

Martha Stewart recipe for
Zucchini Fritters

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