Our garden is already producing an abundance of squash and zucchini. We have already given away some of our bounty to neighbors and friends, and we’ve had plenty ourselves, even though Leo says that he really doesn’t like squash and zucchini. But when I made these fritters a few days ago, Leo said that he really liked zucchini prepared this way.
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- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup fresh parsley, chopped
- 1/2 onion, chopped
- 1 egg, beaten
- 1 cup milk (2%)
- 2 cups zucchini, shredded
- 1 teaspoon salt
- 1/2 cup vegetable oil
Meanwhile, in a bowl, mix the flour, baking powder, and the salt.
Heat 1/2 cup vegetable oil on high heat and drop mounds of the batter into a skillet.
Serve with a dollop of sour cream. Garnish with fresh chives, if desired. You can see that I must not have desired to go out into the garden to get some fresh chives. I guess I couldn’t wait to eat these fritters!
Leo even asked me to fix these again the next day.
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