Zucchini Fritters

March 5th 2011

You know how sometimes you see something and you want to try it out.  You might not get to it immediately but it will keep at you till you do. Well, this was one of those, don't ask me why, but it was. And I made this close to 7-8 months ago finally getting to posting it :)

These taste very good. Very light and crisp despite being fried in oil. A good way to use zucchini.  And you could reduce the oil and fry them out as Aloo Tikkis too. 

Time: Preparation time (15 min), Cooking time (15 min)

Difficulty level : Easy - Medium

Ingredients:

• 1 or 2 Zucchinis
• 1 tbsp minced garlic or grated garlic
• 1/2 to 3/4 cups breadcrumbs
• 1/2 cup cheese ( any kind)
• 1 to 2 whole eggs
• Kosher salt (to taste)
• Freshly ground black pepper ( to taste)
• Olive or any other oil

Method de Preparation

1. Wash and cut ends of the zucchini. Shred without peeling using a cheese grater. Squeeze the water out with your hand or using a muslin cloth until you have gotten out most or all of the liquid.
2. Place shredded zucchini in a bowl. Add the garlic, breadcrumbs, shredded cheese, eggs, kosher salt and pepper to taste. Stir with a fork until well mixed. Add or reduce ingredients to get into a paste like consistency. You can always add a bit of rice flour if needed to hold everything together.
3. Take a shallow pan and heat olive oil or any other oil to a medium temp. When the oil is hot enough (test by throwing a bit in), drop a scoop of zucchini batter into the skillet and flatten it out a bit. When it browns some (~ 2-3 min), turn the cakes over (they should be a nice golden brown) and cook until done.
4. These go well with our Indian Maggi Hot and Sweet and also with any cold cucumber dip. Some Chai on the side would be nice too :)

Source: I originally saw this at PW cooks here. 

Tip: The Kosher salt is powerful stuff. Use is sparingly or you might end up with a batch of cakes a tad bit salty like I did :)