Victory at last! I don't know why, but I am deeply bothered when there is a vegetable that I don't like. Zucchini and summer squash both fall into that category, not so much because of taste but because of texture. They just get limp and disgusting immediately upon cooking. I know that you can make them into quick breads, but that is NOT eating your vegetables...that is dessert!
So I was really happy when I found this idea: use coarsely grated zucchini instead of potato and make fritters. Add some wicked fine flavors like oregano and Romano cheese, and your fritters will make a very satisfying dinner.
Zucchini Fritters
2 zucchini, coarsely grated
1 onion, coarsely grated
1 oz Romano cheese, coarsely grated (about 1/2 c)
1/3 to 1/2 c flour (start with less)
1/2 c chopped flat-leaf parsley
1 t fresh oregano, chopped
Salt and pepper
2 eggs
Olive oil for frying
Stir all ingredients together (not olive oil) in the order given. Drop the mixture by 1/4 c measures into a skillet coated with olive oil. Fry for a few minutes per side until cooked through. Drain on a plate lined with a paper towel. Serve with yogurt, jam, syrup, or plain.
Funny what people do or don't like. I LOVE zucchini. I love to steam it with vidalia onion in a little butter. When just barely tender I remove from heat, sprinkle with parmigiana cheese and serve on rice. One of my favorite summer suppers.
ReplyDeleteI may just have to try that, Carol. Since it's only lightly steamed, maybe the texture would be something I could handle :-)
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