Zucchini is probably one of my favorite vegetables, it's great grilled, or sauted in some butter and plainly dressed with salt and pepper. These were on sale at Publix and I had to take them home. After using about half the package, usually in a tomato sauce I always end up with leftovers. Using the wonder that is tastespotting I started to look around for alternative recipes. This is a slightly healthier version of potato (latkes or latkas) aka pancakes.
They were AMAZING!!! I tweaked the recipe, mostly by whim and fried these up. They were great hot and cold and plain. When the boy came home I didn't want to share. We ate them so fast I couldn't even snap a picture of them.
Ingredients:
- 1 zucchini
- 2 small yellow zucchini
- 2 medium carrots shredded
- 1/2 cup of flour
- 2 eggs
- Oregano
- Basil
- Salt
- Pepper
- 1/4 cup of breadcrumbs
- 3 tablespoons of parmesan
- 3 tablespoons of shredded mozerella
One. Start by shredding zucchini and carrots with grater (larger pieces recommended). Place in colander or mesh strainer. Sprinkle your vegetables lightly with salt, this helps to get more water out of the vegetables. Let the vegetables drain as long as you can wait (recommend 1 hours). Squeeze more water out of vegetables.
Two. In a bowl add eggs, flour, breadcrumbs and variety of spices, pinches of salt and pepper. Mix until flour is moistened, add shredded vegetables.
Three. In a metal pot ( I prefer it to a frying pan, protects from splatter) add 1/2 cup of vegetable oil. Heat this to medium high. Once you see ripples in your oil it's ready to cook (or you can drop a piece and see if it bubbles). Using a 1/4 cup i spoon even portions into my pot, cooking 2 patties at a time.
Four. Once nice and golden brown, flip, should take less than a minute each. Place on a paper towel over a drying rack to help them stay crunchy. Salt to taste while warm. Eat and enjoy :)
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