Zucchini Fritters

Some time ago we browsed the web for a zucchini recipe. As we tend to either cook pasta arrabiata or vegetable rice with zucchini, it was time for something new. We ended up preparing zucchini fritters for lunch - a recipe that's quite easy to make and turned out really delicious. My only difficulty searching for recipes online is that i can't trust those who look totally crappy. And you'll probably know out of your own experience that that's the majority. So blogs are always a good way of 'escaping' ok recipes with horrible pictures - T. loves youtube shows/kitchen tutorials, especially Laura Vitale, where you can find the original recipe for that meal. Ours has been modified a little. Oh, and don't forget: Food should always be a feast for the eyes, too.

Love, Julie.

Ingredients:

3 tbsp. of flour

2 eggs, beaten

¼ tsp. of baking powder

2 tbsp. of milk

1 tbsp. of fresh parsley (or any herb of your choice)

2 medium zucchini, shredded and squeezed of any liquid!!!

2 tbsp. of olive oil

Salt and pepper to taste

2 tbsp. shredded parmesan cheese

1.) In a large bowl, mix all the ingredients besides the oil.

2.) In a large non stick pan, heat the oil over medium heat until nice and hot. Ladle about 2 tbsp. of the mixture for each fritter and fry for about 3 to 4 minutes on each side or unitl deep golden brown.

3.) Lay them on a paper towel lined plate to soak up any extra oil. Serve hot, warm or cold with salad or any side dish you prefer. I love the combination with homemade garlic sauce!