Zucchini Fritters

I'm baaaaaack!  It's been a while friends, but as you can guess, things are all sorts of crazy over here.  Crazy but really exciting.  And what the heck!  It's the first day of Fall already.  I remember writing a few months ago that all I hoped for was sunny skies and warm temps....well, now I'm really looking forward to sunny skies and crisp air.  Followed, of course, by lots of warm apple crisp {made by Mom}, oodles of Chili {made by Mom}, and pumpkin bars with cream cheese frosting.  Notice a theme here?  Mom, if you're reading - I need your fall recipes!  And fast!

One thing is for sure, we got some beautiful zucchini from our CSA this summer.  The whole roasting routine got old so I thought it would be fun to try out something new - zucchini fritters.  They are kind of like crab cakes but without the crab.  I have to admit I will definitely be making these again.  My husband {not traditionally a lover of zucchini} devoured them.  Served with roasted garlic mashed potatoes, these fritters hit the spot.

I shredded 3 small zucchini into a bowl lined with a paper towel, squeezed the shreds to get out as much water from the zuch's as possible, added 2 slightly beaten organic eggs, 1/2 cup organic breadcrumbs, and about 1/3 cup of grated pecorino romano cheese.  Then I seasoned with a dash of kosher salt and pepper, formed small handfuls into patties and then "fried" in a large skillet with olive oil.  So good.  And just because Summer is technically over that doesn't mean you can't still enjoy a good zucchini.....

Happy Eating!

Zucchini Fritters
Recipe inspired by Martha Stewart Living, August 2011
Photos by A Toast to Taste

Ingredients Needed:
3 small Zucchini, shredded and squeezed {to get the water out}
2 large eggs, slightly beaten
1/2 cup breadcrumbs
1/4-1/3 cup pecorino romano cheese, grated
Kosher Salt and Pepper to taste

In a large bowl, combine the shredded zucchini, eggs, breadcrumbs, and cheese.  Stir together until well combined.  Season with salt and pepper.  Once mixture is combined, form into patties about 1/2" thick.  Fry over medium high heat in a large skillet filled with enough olive oil to completely coat the bottom (about 1/4").  Remove fritters to a cookie rack with a paper towel underneath so they can drain.  Sprinkle with a dash more of kosher salt.  Serve and Enjoy!