This zucchini fritters recipe was given to me after I smelled them cooking in my neighbor’s kitchen while working in the garden. Zucchini is mixed with onion and cheese into some heavenly fritters. I look forward to making them every summer, all summer. You will, too!
Prep Time::15 mins
Cook Time::10 mins
Total Time::25 mins
Servings::30
Yield::30 (4-inch) fritters
Ingredients
2 cups all-purpose flour
1 large zucchini, finely chopped
1 small onion, chopped
1 cup 2% milk
3 large eggs, beaten
½ cup freshly grated Romano cheese
1/4 teaspoon garlic powder, or to taste
1/4 teaspoon onion powder, or to taste
salt and pepper to taste
1 pinch dried parsley
¼ cup vegetable shortening
Directions
Stir together flour, zucchini, onion, milk, beaten eggs, and Romano cheese in a large bowl. Season with garlic powder, onion powder, salt, pepper, and parsley. Mix until batter is well combined.
Heat about 1 tablespoon shortening in a large skillet over medium heat. Working in batches, drop 1/4 cupfuls of batter into the skillet and flatten slightly with the back of a spatula. Cook in hot oil until the centers appear dry. Turn over and continue cooking until the other side is golden brown. Transfer to a plate and cover to keep warm. Add more shortening to the skillet as needed.