I recently hosted a cooking demonstration on a big boat in a bigger sea.
It was a cruise ship actually, and I was in the middle of the Caribbean, chatting away to a group of Delilah enthusiasts about my kids, my life, my farm, and my love of cooking!
I shared my Zucchini Fritter recipe with everyone, and then we taste-tested the result! Mmmmm.
Perhaps it was the excitement, the sea air, the energetic participants… but oh my, they were delicious if I do say so myself!
It will soon be zucchini season, so here’s the (easy!) recipe if you feel like giving them a try:
2-3 medium zucchini, grated
1 small to medium onion, finely diced
1/3 cup all purpose flour
2/3 cup Panko bread crumbs
1/2 cup grated Parmesan cheese
2 large eggs, beaten
3 cloves garlic, minced (or 2 tsp garlic powder)
salt, freshly ground black pepper, and paprika to taste (or use about 2 teaspoons of seasoning salt)
4 tblsp olive oil
Place grated zucchini and diced onion in middle of a square of cheesecloth, or a clean kitchen towel, and squeeze to drain as much moisture from the vegetables as you can. Set aside.
In a large bowl, combine flour, Panko, Parmesan cheese, garlic, salt, pepper, paprika (or garlic powder and seasoning salt,) then add the zucchini and onion and stir well.
Add the 2 beaten eggs to the batter just before frying, and mix until evenly combined.
Working in batches, heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Gently drop mounds of the zucchini batter into the skillet, about 2 heaping tablespoons at a time; flatten slightly with the back of a spatula.
Fry until cooked through and golden brown; approximately 2-3 minutes per side. Remove to paper towels, then to serving dish.
Serve warm as an appetizer, side, or light lunch/brunch. Use your favorite aioli sauce or plain yogurt for dressing.