Zuchinni Fritters

At this time of the year zuchinni is plentiful and everyone wants to give you some and I am blessed with 4 gigantic ones. Here is a good way to make use of those abundant Zuchinnis, instead of zuchinni bread turn them into a meal or a snack!

Ingredients

1 pound (about 2 medium) zucchini
1 teaspoon salt
2 - 3 Tbs. chopped flat leaf parsley
1 tsp. minced garlic
1/4 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/2 cup all-purpose flour
2 to 4 tablespoons olive oil
1/2 cup panko (Japanese breadcrumbs) for extra crunch














Instruction
Grate (large hole) zucchini into a medium bowl. Add salt. chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan, sprinkle the panko on the fritters. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart. 

Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve hot.

I still have extra zuchinni even after the grated ones in batter is out so, for the rest, I just sliced them in thick pieces, salt and pepper them, coat them first with flour, immerse in some beaten eggs and finish off coating with some panko breadcrumbs and you have a meal !