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.
Pairs Well With
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.