Zucchini fritters

Believe it or not those are not deep fried

If you have an overabundance of zucchini on hand here’s a great way to use it. Aside from marinara you could try the spicy mayo or sun-dried tomato dip over at Savoring Every Bite.

Zucchini Fritters

• 5 cups shredded zucchini
• 1 red onion diced fine
• 1-2 jalapenos diced fine
• 2 tsp kosher salt
• 7 tbsp flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/3 cup buttermilk
• 1/4 cup grated Romano
• Salt/pepper

Place shredded zucchini in colander, over a bowl and sprinkle with one teaspoon salt. Wait 30 minutes stirring occasionally and pressing out the water. Put zucchini in dish towel, roll up and ring out any excess water remaining. Mix flour, one teaspoon salt, baking powder and baking soda. Add zucchini, pepper, onion and cheese. Mix well. Slowly add buttermilk until mixture forms a thick batter. Season with salt and pepper. Heat three tablespoons olive oil in large frying pan. Take 1/2 cup scoops of fritter batter and place in pan. Flatten out like a pancake and cook over medium heat until browned and cooked, six minutes a side. Replenish oil as needed and be careful to keep the fritters from sticking. Serve hot with marinara to dip in.

Notes: If you don’t have buttermilk, you can put a third of a tablespoon of lemon juice or vinegar in your measuring cup and fill it the rest of the way to the 1/3 cup mark with regular milk. Let stand for five minutes before using. Speaking of substitutes for buttermilk, we’re still impressed with this example of kitchen improv over at Kitchen Belleicious. Warning it will make you even hungrier.