Zucchini Fritters

A friend has requested this recipe and I couldn’t believe it wasn’t posted already. We used to make them all the time – but I guess that’s how things go. There are other dishes I used to make, practically blindfolded, that I can’t remember how to make anymore – especially dishes I made while I was living in France many many eons ago. Certain recipes make an appearance only for for certain eras of your life.

This recipe is a family recipe from a friend, Donna Fortini, I haven’t heard from for a long time, but I think of her every time we fry these delicious appetizers up. She used to tell terrific stories, I hope she still does.

Zucchini Fritters

2 c grated zucchini

1 c flour (I often use whole wheat)

2 tsp baking powder

2 eggs, beaten

1/2 c grated cheese (romano or parmesan)

1/2 c grated or minced onion (I usually grate)

salt, pepper, garlic powder, oregano (I only use a dash of salt and freshly ground pepper in mine)

1. Mix ingredients all together.

2. Drop by spoonfuls into 1/4 inch of hot oil. Brown well on both sides.

3. Drain well on paper towels on top of newspapers.

These are best eaten hot, hot, hot. I serve them with a traditional Korean dipping sauce: 2 parts soy sauce with 1 part rice vinegar (regular vinegar will work) and crushed roasted sesame seeds on top. Enjoy!

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