You know those Southern grandmothers that can just grab some flour, some butter and a pinch of something else and - viola! - make the best biscuits you've ever had in your life? All without measuring a single thing?
Yeah, well that's how fritters are for my girl. She can work some serious fritter magic, and the best part is, they are all done by feel. These are some delicious zucchini fritters that she made. My sole contribution was chopping some red onion and some cherry tomatoes and tossing it with corn for the topping- what a slacker!
I wish I could give you a recipe, but it really is just that type of thing.
We use fritters as a type of veggie loading excersise. Which, by the way, they are perfect for it. Deciding on the type of fritter goes like this:
How about some zucchini?
Toss in some corn?
Oh, gee, we have ________ too!
Everything is perfect in a fritter. And, it's healthy.
Well… healthy enough.
Zucchini Fritters with Summer Succotash
No recipe, but I’ll give you a simple run down:
1.) Put veggies that you want to use in a bowl. If you’re using zucchini or summer squash, grate it on a box grater and sprinkle lightly with salt. Then, wait 10 minutes, and squeeze out as much of the liquid as you can. This way, the mixture stays together better and gets crunchy when its cooked.
2.) To the bowl, add 1 egg, 1 tsp of baking powder, and enough flour to bring the mixture together to a consistency that is like a batter. Season with some salt.
3.) Spoon them into a hot pan - medium high - with enough hot oil to coat the bottom of it. Fry them up until they are golden brown and delicious on both sides.