I really like potato pancakes and corn fritters; and I saw a blog on zucchini and spinach fritters on http://www.tastespotting.com/browse . Its my favorite food site. Anyway, I didn’t have any spinach but I had some zucchini and then I began to springboard from there. I paired it with seared sea scallops with a simple white wine reduction sauce. Yummy!
I thought they not only tasted good, but they looked beautiful too. I just love stuff that has multiple colors, just ask my kids about my shirts. This recipe makes about 12 3-inch fritters.
2 small zucchini, shredded
1 can corn (fresh is better, but it’s not in season now)
1/4 cup diced red onion
1/4 cup diced red, orange, yellow peppers ( I had an assorted bag of mini peppers)
2 small jalapeno peppers, diced
1/2 cup flour
1/2 cup grated parmesan cheese
1/4 cup dried bread crumbs
salt and pepper to taste
oil and butter for frying
sour cream for garnish
- Mix everything together. It should have enough batter to hold the veggies together, kind of like muffin batter, but with big chunks of veggies in it. If it is too loose add a little more cheese, if its to stiff add a little more egg or water.
- I used a scooper to portion these. Heat a non-stick skillet or better yet a cast-iron skillet, add about 2 T oil and a pat of butter to the pan. Scoop out a portion and flatten it out.
- Brown on each side for 2 to 3 minutes or until golden brown. Set on a paper towel-lined pan in a hot oven @250F to keep warm while you finish the rest.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.