Zucchini fritters are a hit!
And so begins the challenge of learning how to cook gobs of zucchini. I picked #2 and #3 from the garden on Thursday, along with a good handful of French tarragon, parsley, and cilantro.
I turned to this recipe for basic instructions on how to make zucchini fritters. Since I didn't have all the exact ingredients on hand, I changed course by adding more tarragon (and the cilantro) to make up for a limited supply of parsley. I also used plain bread crumbs in place of the Parmesan cheese. The mixture of shredded zucchini with flour, baking powder, nutmeg, and egg made a very wet, gooey batter, but it formed nicely into patties once it hit the sizzling pan.
I loved these! They were light and had a wonderful fragrance from the tarragon. In fact, I think it was the combination of tarragon and nutmeg that put these over the top for me. Plus, they were fried and... who doesn't like their vegetables fried?
The only downside was that they were a little soft in the center; more than I would have liked. Next time I would probably make them thinner (and add the Parmesan cheese, as the recipe called for), but otherwise, I am now a fan of zucchini fritters. I ate them with feta cheese on the side. Fantastic.
Related Post: First Zucchini!