Chef notes
This recipe is from Calvin’s great-great grandmother. These zucchini fritters are nothing fancy however they’re the right finger-food snack. They’re tremendous straightforward with few substances and the right means to make use of up that additional zucchini you will have mendacity round. They’re scrumptious heat and likewise served at room temperature. My boys completely love them, and so they’re even higher dipped in marinara or applesauce.
I’m sharing much more of my favourite veggie-packed recipes on my new TODAY All Day present “Dylan Dishes: Cooking with Cal.”
Preparation
1.
Place the shredded zucchini and onion in a colander. Press as a lot water out as you may. Sprinkle with salt then let sit and drain for about an hour. Squeeze out the remainder of the water.
2.
Add the drained zucchini combination to a bowl and blend in flour, oregano, cheese and pepper. Combine nicely then add 2 crushed eggs and blend nicely once more.
3.
Utilizing a big frying pan or griddle, drizzle olive oil then dollop zucchini combination onto pan or griddle such as you would a pancake. Flip when browned and cook dinner by on second facet.
