Why I Love This Recipe
I'm always looking for ways to use the tons of zucchini that my garden produces. I wasn't very happy with the fritter recipes I found as they were a bit bland so I put an Italian spin on these.
Ingredients You'll Need
3 eggs, beaten
1½ cups milk
1 tablespoon baking powder
2 teaspoons salt
2 cups unbleached flour
2 cups cornmeal (I like a medium grind for texture)
1 cup grated Parmesan
2 tablespoons parsley, chopped
2 pounds zucchini, grated and drained
In a large bowl mix eggs, milk, baking powder, salt, flour, cornmeal and parmesan till smooth.
Fold in parsley and zucchini
Drop by scant ¼ cupfuls into hot oil, turning to brown evenly.
Drain on paper towels and serve with marinara or other dipping sauces.