I love checking out new foodie blogs and finding recipes that put some variety and creativity into our family’s menu plans. That’s why Secret Recipe Club is such a blast for me. I get the challenge of cooking or baking something completely new and my family thinks I’m an amazing genius in the kitchen! Right, guys? I’m an amazing genius in the kitchen? 🙂
I was lucky enough to be assigned Cook Lisa Cook for the July edition of Secret Recipe Club. I’ll be making many trips back to Lisa’s blog, before I’ve exhausted the list of all the recipes I want to try, from her collection. For this particular assignment, I selected Zucchini Fritters, 1) because I have never eaten or made them and 2) because I love new ideas to use fresh garden produce. I didn’t change up very much with this recipe. It’s scrumptious, as is. I used a little less onion and a little more nutmeg. I know you’re going to love these as much as our family!
- 4 cups grated zucchini
- 3 eggs
- ½ medium Vidalia onion, minced
- ¾ cup King Arthur All Purpose Flour
- ½ tsp nutmeg
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper to taste
- peanut oil
- Mix the zucchini, onions and egg.
- Add flour, nutmeg, salt and pepper.
- Heat a very thin coating of oil in a large skillet over medium-high heat.
- I used a ⅓ cup measuring cup about half full to dip batter into my skillet, flattening them as I poured them out.
- I fried the fritters 1-2 minutes per side until lightly browned.
- Drain on paper towels and while still hot, sprinkle with some additional salt & pepper to taste.
Here’s how I put them together:
- I mixed the zucchini, onions and eggs, then added the flour, nutmeg, salt and pepper.
- Heat enough peanut oil to cover the bottom of your skillet, on medium-high heat.
- I used my 1/3 cup measuring cup, filled about half full, to spread the batter into the bottom of my skillet. I spread them out fairly thin, probably about 1/4 inch thick.
- After 1-2 minutes, turn the fritters to cook the other side. The color will be golden brown when they are ready to turn.
- Drain the fritters on paper towels and then transfer to a plate. I got 15 fritters from this batch, counting the ones that were eaten before they could make it to the plate. 🙂
Our fifteen-year-old son, flipped for these and wanted to know if there was a way to take them in his lunch, when he’s detasseling in the fields, next week. Then my son-in-law stopped by and saw what I was making. He was super excited to try them, as he said his mom used to make zucchini fritters when he was a kid. These definitely passed muster and he asked that I get the recipe to my daughter, right away.
I ate my fritters with sour cream and diced tomatoes. I required myself to eat only two, but I’m not kidding when I tell you, it would have been nothing for me to polish off half a dozen! Nothing beats the freshness of summer produce for flavor and texture. I could eat these with fresh sliced tomatoes, cucumbers and onions, and some sweet corn,…oh and some watermelon. lol Mmmm….The fresh tastes of summer make a hearty delicious meal, any way you serve them up! How’s your garden coming?
Well, there’s no question this recipe is a keeper and that our family will be serving zucchini fritters, again. Thanks so much to Cook Lisa Cook and to Secret Recipe Club for helping us discover them!
(This recipe is linked to Grocery Cart Challenge.)