So, being an LDS member who has been encouraged to have a garden since I was born, zucchini has always been the curse from September. It's a doorbell ditch gift that nobody celebrates. We always had to find inventive ways to use it before it went bad. So this is how Mom came up with this recipe...she was trying to find other ways to get her kids to eat the stuff. Oddly enough, even though I didn't like zucchini as a kid, I like it now, and this recipe has A LOT to do with it. I hope it has the same effect for you!
5-6 c shredded zucchini, squeezed dry (the stuff holds a lot of liquid, needs to be wrung out after you shred it)
1 c breadcrumbs
1 c parmesan cheese
1 tbsp onion powder
2 tsp garlic powder
pinch each of salt and pepper
1/2 c flour
Mix all ingredients together until well combined. Heat griddle over stove top or use electric stove. Grease it well, and then spoon the zucchini mixture like pancakes onto the griddle, and cook until golden, then flip. I recommend heating the oven to about 175 degrees, so they stay warm while you cook them all. You'll have to do them in batches of about 5 at a time. Makes about 25 medium sized fritters, or 40 small ones (for snacks or party appetizers).
Serve warm with ranch dressing, cream cheese, cottage cheese, or just butter and salt and pepper.
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