It’s summer time, which means lots of veggies and finding new ways to eat them. Fritters aren’t really new, we just haven’t eaten them very often. Easy to make, they taste great and are pretty healthy. First one…
Ingredients:
- 2 medium Zucchini
- salt
- 1/4 cup finely chopped onion
- 1/2 cup finely chopped mushrooms (optional)
- Olive oil
- 1 cup flour
- 1/4 cup grated parmesan cheese
- 2 tsp Emeril’s Essence (you can make your own), more if you like spicy
- 1/2 tsp salt
- 1 egg
- 1/4 cup milk (maybe a little more)
- 1/4 cup feta cheese, crumbled
Steps:
Grate the zucchini, sprinkle with a teaspoon of salt and let drain for about a half hour. Rinse off the salt, then squeeze dry with paper towels. There will be a LOT of water coming out, you want the zucchini pretty dry to keep the batter thick.
Meanwhile, saute the onion and mushrooms in 2 tablespoons of olive oil until soft. Remove from heat to let cool. Wipe out pan with paper towel.
Mix the flour with the salt and essence seasoning. Mix the egg with milk and then combine with flour mixture. Add the feta cheese and vegetables and mix well. It should be a thick mixture.
Heat 2-3 tablespoons of olive oil in a pan over medium heat. Using a small ice cream scoop or large spoon, drop mixture into oil and saute until brown, flip and repeat. I do about 4 at a time. You might need to add a little more olive oil. It takes about 3-4 minutes on first side, maybe a little less on the other side. It should be crispy on the outside and a little soft in the middle.
Serve as a side dish to rotisserie or beer can chicken. It can also be made a little larger to use as a veggie burger. You can keep warm in a 200 degree oven until ready to serve.
EMERIL’S ESSENCE (Emeril Lagasse)
- 2 1/2 Tablespoons Paprika
- 1 Tablespoons Cayenne
- 1 Tablespoons Ground Black Pepper
- 2 Tablespoons Garlic Powder
- 1 Tablespoons Onion Powder
- 2 Tablespoons Salt
- 1 Tablespoons Dried Oregano
- 1Tablespoons Dried Thyme
Mix all spices and store in an airtight jar.