February 28, 2013
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Here we are again with the weekend so close, but not quite here. That means it’s time for Homemade Happy Hour to help you get through that last push to the weekend. These zucchini fritters sure help with that.
The first batch of these I made ended up a bit too eggy. They didn’t taste bad but they weren’t fantastic and definitely were not pretty. The bottoms turned out like the outside of an over cooked omelette. And seriously, who likes over cooked eggs?
With the second batch I removed one of the eggs. Sadly I used the last of my parmesan cheese in the first batch so I had to skip the cheese in the second Regardless, they came out awesome. And dipped in lemon-garlic aioli, even better.
You might have an idea of what I did with the leftovers. Yeah, I ate them for breakfast with over-easy eggs. I found that the easiest and fastest way to reheat these was to put them in the toaster. Broiling would also work.
So grate some zucchini, stick these patties in the oven and remind yourself that it’s almost Friday.
- 2 cups grated zucchini (about 2 zucchinis)
- 1 clove garlic, minced
- ¼ cup chopped onion
- ¼ cup all-purpose flour
- ¼ cup breadcrumbs
- 1 egg, beaten
- salt and pepper
Preheat oven to 400 degrees and lightly oil a baking sheet.
After grating the zucchini used paper towels to squeeze out the excess liquid.
In a medium bowl mix the grated zucchini, garlic, onion, flour, breadcrumbs, egg, salt and pepper until thoroughly combined.
Form the zucchini mixture into six patties using a ¼ cup of the mixture to form 2 ½ to 3 inch diameter patties. Place patties on the prepared baking sheet and bake on one side for 18-20 minutes. Flip the patties and bake for another 15 minutes.
Adding parmesan to these patties would be excellent. Add ½ cup grated parmesan cheese to the zucchini mixture if desired.
I suggest dipping these in some lemon-garlic aioli .
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