Zucchini Fritters

I was making these Baked Mac and Cheese cupcakes from How Sweet It Is and I had some extra zucchinis left over (the truth is that I got nervous and bought too many).  So I decided to use them and make some delicious Zucchini Fritters for an appetizer.

I just adore zucchini fritters. There’s nothing like a couple of these, warm or cold, with some sour cream. yum.

I have this super amazing delicious recipe that I’ll have to show you sometime, but in the meantime I kept it simple.

Ingredients:

• 4 Zucchinis
• 1 cup whole wheat flour
• 3 eggs
•  1 teaspoon paprika
• Salt & Pepper

To prep, start by coarsely grating the zucchini with either a grating blade in the food processor or by hand.

I got this pretty little thing on Overstock.com refurbished for a wicked awesome price!  (If you don’t like refurbished, amazon.com sells them for next to nothing as well).  I’ve been trying to try it out with something and this was perfect. 

Now you have to drain the zucchini shards to get rid of any excess wetness.  I’ve used paper towels before (although they break and are annoying) or you can use a tea towel.

You can spread them out and leave them for about 20 minutes or, if you’re impatient like me, just squeeze it to get rid of the extra water.

Beat the eggs.  Mix flour, paprika, salt & pepper together.  Then slowly add the beaten eggs, gradually mixing them in.  Now add the grated zucchini.

No worries if it’s a bit lumpy. It’ll be delicious.

Now fire up the frying pan and add some olive oil.  Once it’s thoroughly heated, grab about a spoonful and drop 3-4 of them in little lumps onto the pan.  Squish them down just a bit to flatten them out and cook about 1-2 minutes (depending on your oven top/skillet).  Use the spatula to flip them and flat them some more.  Cook about 1-2 more minutes on the other side, then remove to a plate.

Now, if you’re me, you have sour cream nearby so you can eat them right there and then.

I’m not sure any actually made it past the plate sitting on my stove top.