I made my new Zucchini Blueberry cookies again today because Bob was out of sweets and not a happy camper. I had some leftover grated zucchini and didn’t want to throw it out. Boy, am I glad I didn’t. These fritters were awesome! I’ve never had them before, nor have I made them before. I just made it up as I went along. The only thing I’ll change next time is to make them smaller. Here’s how I did it:
2 cups grated zucchini
½ cup AP flour
2 tsp low sodium soy sauce
1/3 cup grated onion
1 tsp garlic powder
Wash and peel about half of the skin off the zucchini. See how nice the green skin looks in the finished product?
In a medium mixing bowl, add flour, soy, onion, garlic powder, egg, and pepper. Mix well with a fork. Add the zucchini and mix well. The finished product should be like a thick pancake batter.
Preheat a skillet and add some olive oil. Using a large spoon, drop batter into hot oil and cook until desired color is obtained. Flip, flatten with a spatula and cook the other side. Drain on paper toweling. Serve.
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