Summer = lots of zucchini. These are great for a side dish to grilled meat or fish. I use whatever fresh herb I have on hand.
- 1 medium zucchini (about 2 1/2 cups shredded)
- 2 eggs
- 1 C. panko crumbs
- 1/8 C. grated parmesan cheese
- 1/2 t. salt
- 1/2 t. pepper
- 1/4 C. minced fresh parsley, basil, or mint
- 1 clove garlic, minced
- 1 T. olive oil for frying
Combine the shredded zucchini in a large bowl with the eggs, panko, parmesan, salt, pepper, herbs, and garlic. Heat the oil in a non-stick skillet. Drop large spoonfuls of the zucchini mixture into the skillet and flatten slightly. Cook until golden brown, about three minutes, then flip and cook on the other side for three more minutes. Cook the batter in batches until all the fritters are made. I like to keep them warm on the lowest temp in my oven until all of them are done.