Don't Eat Crap

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My coworker has an amazing garden. 30 x 100 feet is what she was guessing. So she’s been bringing in Zucchini and I’ve been taking it home to make things like Zucchini Lasagna and last night’s treat: zucchini fritters.

Zucchini Fritters

Serves: 3 (2 zucchini fritters per person)

Ingredients:

• 2 c. grated zucchini
• 1/4 cup flour
• 1/3 cup cornmeal
• 1 small onion, shredded with grater as well
• 1 clove of garlic, finely minced
• 1 egg
• 2 Tbsp Hidden Valley Ranch Packet Mix
• Black pepper to taste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place zucchini inside a  towel and squeeze out excess moisture. SQEEZE those biceps and try to get as much moisture out as you can.

In a bowl, add zucchini and sprinkle with pepper.  Add the remaining ingredients.  The mixture with be sticky and thick. Continue to stir, it will thin down.

On a parchment lined baking sheet, divide batter into 6 fritters on the parchment using a spoon. Then flatten each mound with a spoon until it’s 1/4 inch or so.

Bake for 15 minutes or so and then remove from the oven and take off the parchment paper. Flip them over and broil for 3-4 minutes. Then flip again and broil for 2-5 minutes until you are happy with their golden color.  This makes six fritters.

I mixed a little Kraft Mayo with Sirracha and topped mine. Garrett really liked them straight out of the oven. I will make these again for sure! No frying and still crunch in the oven.

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