ZUCCHINI CORNMEAL FRITTERS

In looking for zucchini recipes, I remembered a recipe I used to make - zucchini fritters.  I reviewed some of my cookbooks and found a similar recipe in Mark Bittman's cookbook "The Food Matters Cookbook".   This recipe can be made ahead of time and eaten cold or warm.  In essence the fritters are really another name for pancakes.  They are crunchy on the outside and soft on the inside.

Mixing the ingredients.

I used an electric non-stick frying pan.

Flipped over and cooking the second side.

Ready to serve.

INGREDIENTS:


3 packed cups of grated zucchini
1 tbsp fresh chopped dill or 1/2 tsp dried
1/2 small onion, chopped
1 egg or 2 egg whites, lightly beaten
1/3 cup cornmeal
salt and pepper to taste
Olive oil for frying

DIRECTIONS:


Squeeze the excess moisture from the grated zucchini with your hands and put in a large bowl.  Add the onion, dill, egg, cornmeal and salt and pepper.  Mix well.

Put about 2 to 3 tbsp of oil into a non stick pan over medium-high heat.   When hot, drop large tablespoon serving size of batter into the oil and spread them out a bit.  You want the fritter to be about the size of a regular pancake.  Don't overcrowd the pan.  Cook, turning once, so that both sides are golden brown.   If you want to keep the cooked fritters warm, place the fritters on an oven proof plate in a 250 degree F oven until all of the batter is cooked.  Makes about 16 fritters.  Serve with lemon juice, plain yogurt or salsa.