Friday Fix.......Vegetable Fritters.....

These Zucchini Fritters remind me of the Cauliflower Pancakes that are a staple in our house. My Italian father has been making them since I was a kid. Follow the recipe below but use cooked Cauliflower instead of the zucchini. We make with parsley and serve with sour cream. (I only use about 1/2 cup flour. See how wet the batter is. If too wet add more.)

image courtesy Grist

Zucchini Fritters (recipe from Grist)

4 cups grated zucchini (1 ½ to 2 pounds), squeezed dry
About 1 ½ cups of bread crumbs, flour, or cornmeal
2 teaspoon baking powder
2 eggs, beaten
4 scallions, chopped including the greens
2 garlic cloves, chopped
1/2 cup chopped herbs—any or a combination of parsley, cilantro, basil, mint
salt and pepper
A splash of milk or buttermilk, if needed, to give the batter a spoonable texture
Olive oil for the pan

Sprinkle about 1 ½ teaspoons salt over the grated zuchinni and set it aside in a colander to drain for 15 minutes. Meanwhile, mix the remaining ingredients together except the oil. After 15 minutes squeeze any excess water from the zuchinni and then mix it with the batter. Season with a big pinch of black pepper. Film a large skillet (or two) with 1 Tablespoon or so olive oil. When the pan is hot (on medium heat) drop heaping tablespoons of batter into the skillet. Cook over medium heat until golden brown on the bottom. Flip and cook the second side. Eat while hot with sour cream, yogurt, or salsa verde.