Zucchini Fritters

The garden is producing veggies by the armful and this most frequently means zucchini and squash. I've been trying to find new recipes in which to use these wonderful fresh veggies and will start sharing them with you here on the The Simple Gourmand.

First, let's talk fritters. To be honest, I had never made them before embarking on this venture, but who doesn't love fried veggies? The beauty of this recipe is that you can make it with either zucchini or squash. You can also alter the herbs to your liking. I used oregano because it is taking over my garden and needs some taming - well, that, and I thought it would be a nice with the zucchini and parmesan. It turned out well, but you could also try mint, basil, or thyme in place of, or in addition to, the oregano.

Zucchini Fritters

2 C grated zucchini

1 small red onion, finely chopped

1 C freshly grated parmesan cheese

1 C toasted bread crumbs

2 eggs, lightly beaten
2 Tbsp chopped fresh oregano
Salt & pepper to taste

2 Tbsp vegetable oil

Place grated zucchini in a colander and sprinkle with salt, let stand for 30 minutes. Squeeze excess water from zucchini and transfer zucchini to a medium sized bowl. Mix in the next 6 ingredients.

Heat oil in a cast iron skillet over medium heat. When oil is hot, but not smoking, place tablespoon sized dollops of the zucchini mixture in the oil. Be careful not to over crowd the pan; you likely will  need to do two batches. Fry until fritters begin to brown and then turn to brown the other side. Remove fritters from oil and drain on a paper towel lined plate. Serve with sour cream.