Zucchini Fritters - 52 Side Dishes and Catering Recipes

It's that time of year... Garden fresh vegetables everywhere!

Like Zucchini, fresh from my garden, easy to find (and cheap) at any Farmer's Market and your neighborhood grocery store.  Sure you can get zucchini year round (how do they do that>), but something special about seasonal fresh ingredients, grown local and just picked!

Love these little guys.  Bite size and served up with a wonderful Red Pepper relish (again, farm fresh!).  Come back tomorrow for the Relish recipe... It's a winner as well!

Crispy on the outside, deliciously soft and chewy on the inside, these will make you ignore the fact that they are almost all vegetables.

Sneaky little bastards!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Zucchini Fritters

Ingredients

• 3 lbs Small Zucchini
• 1 TBS Salt plus Salt to taste
• 2 tsp Freshly Ground Black Pepper
• 2 Large Eggs
• 2 Cup Flour
• 1 Jalapeno peppers, Stems, All of the white membrane and all seeds removed
• Enough Canola oil to fill a large Frying Pan to 1/2 inch level

Cooking Directions

1. Use the large holes on the shredder blade wheel of a food processor, shred the Zucchini. Put the shreds into a colander. Sprinkle with salt and allow the liquid to drain for an hour. Squeeze all remaining liquid (there will be A LOT!) from the zucchini shreds.
2. Remove stem, all white membrane and seeds from a jalapeno, mix with the zucchini.
3. Whip the eggs, mix with the flour, salt and pepper to form a thick paste. Mix this with the zucchini.
4. Heat the Canola oil in a large frying pan. Hot enough that drops of water will sizzle when added.
5. Form the Zucchini mix into golf ball size balls and flatten. Add to the oil, fry until each side has crisped up and become golden brown and delicious! (about 8 minutes per side depending on the heat fo the oil)
6. Serve warm with Red Pepper relish and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

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