Zucchini fritters are sort of like potato latkes. I have created this recipe with more egg and less flour, which makes them thinner and crispier. They are quick and easy, and very nutritious. They make a perfect fast dinner that is very economical. You can also serve them for breakfast or brunch. They are packed with protein and vegetable goodness. Kids love them, and this is a great way to get more vegetables in your kids. Serve them with plain yogurt, sour cream, or a quick blender Hollandaise sauce (as shown in the photo). We had these for dinner with toast and jam, it was so simple, yet so very tasty.
Yield: Serves 4
4 zucchini squash, shredded, about 4 cups
1/2 cup flour
1/2 teaspoon kosher salt
pepper to taste
1/4 teaspoon nutmeg
Grate the zucchini in a large bowl over paper towels,. Try to squeeze as much of the moisture out of the zucchini as possible before adding them in your mixing bowl.
Combine grated zucchini, eggs, flour, salt, pepper, and nutmeg in a large mixing bowl.
Preheat a large skillet, Drizzle with olive oil. Drop 1 large overflowing tablespoon of the batter into the skillet. You should make them the size that so that three of them will fit in your large skillet.
Cook until browned and crisp, trying to flip only once. Transfer the done ones to a paper towel lined plate. Serve with plain yogurt, sour cream or Hollandaise sauce.