I tried this recipe a few days ago. It was just okay. I think I needed to cook the fritters just a bit longer so they would be nice and crispy. The forecast is calling for a wintery mix for the next few hours. Today's weather has been dark and stormy. I've got comfort food on the mind for dinner. Hmm...what will I cook?
Ingredients
1 large zucchini, finely chopped
1 small onion, chopped
3 eggs, beaten
1/2 cup freshly grated Romano cheese
1 cup 2% milk
2 cups flour
salt and pepper to taste
garlic powder to taste
onion powder to taste
dried parsley (optional)
1/4 cup butter
Directions
In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.
Heat about 1 tablespoon of butter in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more butter to skillet as needed, and continue with remaining batter.
1 large zucchini, finely chopped
1 small onion, chopped
3 eggs, beaten
1/2 cup freshly grated Romano cheese
1 cup 2% milk
2 cups flour
salt and pepper to taste
garlic powder to taste
onion powder to taste
dried parsley (optional)
1/4 cup butter
Directions
In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.
Heat about 1 tablespoon of butter in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more butter to skillet as needed, and continue with remaining batter.
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