Zucchini Fritters

So, I am trying to change my lazy ways and cook more. Also, we have an overabundance of zucchini for our monstrous, prehistoric looking plant. I made Suzanne’s delicious zucchini muffins, I have frozen at least 5 quarts of shredded zucchini, we’ve been eating it sauteed with garlic, but I’m feeling in a rut, so I browsed online for recipes and settled on fritters. I based them loosely on this recipe. Loosely. They turned out ok. I might make them again with some adjustments – leave in the lemon zest and parsley, maybe add some green onions and for sure cook them longer. I was in a hurry. Hubs liked them, I think just because they were a change of pace, and Spencer ate two, so I think they were a hit with him, too. I am going to try and make and blog a new recipe every week. The blogging about it will keep me honest. If something turns out yumtastic, I’ll blog the actual recipe, not just the event.

Wow, a food photographer I am not.

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One Response to “Zucchini Fritters”

  1. Suzanne says:

    I pretty much only serve zucchini in that bread or shredded in salads, so I would love to see how you include it more. Baked goods are really the same as vegetables, you know?

    So glad you liked the bread recipe! I was pretty proud of myself when all my changes came out well.

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