Summers home are boring. They’re exciting at first because it’s nice to be catered to by your parents and be back with your high school friends but then you realize that the place you grew up, or at least where I grew up, is exactly what it was when you left: a little town with nothing to do but eat. Today I was bored and super hungry after a long work out, (to counter act all my eating,) so I decided to make myself something filling. I’ve made salmon burgers/salmon cakes before, so I kind of went off of that recipe-style. We had two zucchinis in the fridge so I figured, what the hell? Sometimes no ideas at all turn into something delicious, apparently.
- Two small zucchinis
- 1 1/2 cups of Panko breadcrumbs
- 1 medium egg
- 1 clove of garlic
- 1 tsp of Cayenne Pepper spice
- 1 tsp of Rosemary
- Pepper to taste
You’ll need a cheese grater with a fairly large grate. I also used a garlic press – NOT necessary but it made things so much quicker and easier.
What To Do:
1. Preheat your oven, with baking sheet inside, to 400 degrees.
2. Use the large side of your cheese grater to grate both of the zucchinis. This gets very messy, (maybe that was just me,) so do it over your sink into a colander. After they are completely grated, sprinkle the slices with salt in order to drain it. Leave it sitting for 5-10 minutes while you prep the breadcrumbs.
3. Pour the breadcrumbs and seasonings into the bowl. This was the fun part for me! I used my mother’s garlic press to break down the garlic clove. Normally, I would chop it up and throw it in but this press saves times and dishes (ugh). All you have to do is put the clove into the press and squeeze it right into the bowl! Boom. Mix all of this together and move it to a bigger bowl that the zucchini will fit in.
4. Now, return to the zucchini. Shake the colander and individually squeeze, handful by handful, each portion of the zucchini. I didn’t do this, but I would recommend that you immediately put that dry handful into the bowl with the breadcrumbs and seasonings. Once all the zucchini is in the bowl mix this all together.
5. Beat the egg, then add it into the mixture. Mix everything together really well!
6. Take the baking sheet out of the oven and spray it with cooking spray. Form the zucchini into medium sized balls. I was able to make about six and placed them on the sheet. Flatten them with your palm and they’ll flatten out more so.
7. Cook the fritters for 25 minutes, flipping half-way in between. As it comes to end of the cooking, use a spatula to press the fritters so a little more moisture comes out onto the sheet while they are still in the oven. After the time is up, remove them!
You can literally serve these with ANYTHING. I’ve seen recipes that serve fritters with salsa, guacamole and other sauces. I decided to go classically me and make a greek yogurt based dip. I squeezed half of a ripe orange into about a cup of yogurt and put a little dry mustard in. It was a little bland, but the cooling quality of it made it good, regardless, with the fritters.
These were healthy is absolutely delicious. They came out super crunchy and kind of reminded me of latkes!
Stay healthy in wealth,