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.<\/p>\n
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.<\/p>\n
Zucchini Fritters<\/strong><\/p>\n 2 c grated zucchini<\/p>\n 1 c flour (I often use whole wheat)<\/p>\n 2 tsp baking powder<\/p>\n 2 eggs, beaten<\/p>\n 1\/2 c grated cheese (romano or parmesan)<\/p>\n 1\/2 c grated or minced onion (I usually grate)<\/p>\n salt, pepper, garlic powder, oregano (I only use a dash of salt and freshly ground pepper in mine)<\/p>\n 1. Mix ingredients all together.<\/p>\n 2. Drop by spoonfuls into 1\/4 inch of hot oil. Brown well on both sides.<\/p>\n 3. Drain well on paper towels on top of newspapers.<\/p>\n 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!<\/p>\n","protected":false},"excerpt":{"rendered":" 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, … Continue reading