Wednesday, July 1, 2009

Found it! Rebekah's zucchini fritters recipe




Now that summer is here, and we are home for a change during garden season, the summer squash are thriving, and I can see a need for zucchini recipes.

This flashed by last fall as a comment on The Solitary Walker's blog by Rebekah of the Moratinos Life blog.

Per Rebekah:

I grate them up, squeeze out the excess water, beat them together with a couple of eggs, Parmesan, and breadcrumbs, and fry them up into fritters. Serve them with garlic mayo. YUM.


July 20,2009 - Update. In the interests of cooking science, and to use up an unexpected eggplant, I tried this recipe with eggplant instead of zucchini. My recommendation. Don't try this unless you are fond of eggplant to begin with. Susan liked it, but then she likes eggplant to begin with. I like mine totally disguised with layers of cheese, etc. The fritters have a distinct eggplant flavor. The recipe preparation is the same, including the squeezing out of moisture. The eggplant has a little more. Another note, when you squeeze it, this brown liquid comes out, sort of like you were squeezing the life out of one of the pod people. There are also a lot of tiny seeds left, to remind you that you are eating eggplant and not some innocuous squash.

5 comments:

  1. Just came across your blog and I am enjoying reading it.
    BTW..I am always looking for new zucchini recipes...this sounds like a keeper...so simple, too, Thanks
    Rita

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  2. We actually haven't tried it yet. Doing a WeightWatcher's regime to get down to proper backpacking weight, and these sound too dangerously good.

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  3. Aw, come on, try it... Weekend treat? They were very good, I can vouch for this - and they won my (non-existent) zucchini blog prize!

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  4. Ok, I went for it, cupboard down to scraps and leftovers, so for supper we had half a sausage link, a bunch of broccoli, annnn...d zucchini fritters! I admit, they were great, but what doesn't taste good with garlic mayo?

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  5. To everyone who likes the recipe... Thank You! And You´re Welcome! (The recipe also works for good old potatoes, too, if you squeeze out the extra water. Try adding some sun-dried tomato, too, the kind packed in olive oil.)

    -- Rebekah

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