Houston TX
(c) 2013 barefoot photos
Devin made Zucchini Fritters for Easter Brunch 2013 at Aly’s in Houston.
They were a big hit, and I was thrilled when he sent me the recipe with photos.
INGREDIENTS
3 medium zucchini
1 egg
1/2 c. flour
3/4 tsp. baking powder
Cooking Oil as needed
Houston TX
(c) 2013 barefoot photos
DIRECTIONS
3 medium zucchini julienned, squeezed between paper towels to get rid of excess juice, and placed in large mixing bowl.
Add 1 egg and mix well to coat.
In a separate bowl, mix 1/2 cup flour and 3/4 teaspoon baking powder.
Stir flour mixture into zucchini to form a thick batter.
Heat 1 Tb. canola oil in skillet. Drop zucchini batter by spoonful onto hot skillet. Saute until bubbles appear on top, then flip and fry the other side.
Continue cooking until both sides are sufficiently browned.
Serve immediately. If too thick and not cooked inside, bake at until done.
To reheat, try placing the fritters in an ovenproof dish in a 350 degree oven, or eat cold. They don’t microwave well.
Top with Jane’s crazy salt (see the Jane’s salt container on the table above) or just salt and pepper to taste.
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