Since I was a terrible daughter-in-law on Saturday and didn’t get around to making latkes, I thought I’d make my other favorite this week, zucchini fritters. I started making them last year after my first latke tutorial with my mother-in-law. Just remember to wear an apron – I definitely ruined a favorite shirt the first time around! They’re so easy and so good, and the amount of spice is definitely editable. I can’t handle too much, but the husband loves it, so sometimes I double it up for a little extra kick. We usually serve them as an appetizer, but the recipe below makes for a fairly large batch, and if it’s just the two of us, it can be a great dinner paired with a salad.
adapted from cook local
5 smallish zucchini
1/3 cup flour
2 teaspoons red pepper flakes
1 teaspoon salt
1 teaspoon fresh ground black pepper
Canola oil for frying
Heat the oil over medium high heat. Shred the zucchini into a large bowl (I used a cheese grater). Mix in the eggs, flour, pepper flakes, salt & pepper. Take a quarter cup measuring cup and pack it with the zucchini mixture. Drop the zucchini mixture into the hot oil and cook for about 3-4 minutes per side, or until golden brown. Drain on paper towels.