Last week, when I was visiting my parents my mom offered me a giant zucchini. It was the first time in my life that I saw such a big vegetable. It was at least 5 times the size of a normal zucchini. But well.., I thought, with more zucchini you can try out more new recipes. I was first hesitating whether I should experiment on a new version of zucchini fritters or give the zucchini crust pizza a try. As you can see, the fritters outpaced the pizza.
The good thing about zucchini fritters is that you can play around with ingredients. The first time I prepared them I added a lemony note. This time I choose to get them all cheesy. At first I was not sure if I didn't exaggerate a bit with my double cheese creation, but in the end, the answer was clearly NO. Another positive aspect of these fritters is that you can easily prepare them ahead. They make a nice low carb dinner or a perfect side dish to co with salmon for instance.
For 10 fritters you need:
2 garlic cloves
60g grated Parmesan
1 pinch of nutmeg
Wash the zucchini and cut them lengthwise in two parts. Grate the veggies on the coarse patch. Then peel and finely chop the garlic cloves. Now mix the zucchini with the garlic and the Parmesan cheese and finely crumble the feta cheese into the bowl.
In a large frying pan heat some olive oil. Form your fritters with two tablespoons. Carefully drop the mixture into the pan. 4 tablespoons form 4 fritters, which you can easily place into one frying pan. Cook the fritters until golden and then turn them.
Place the fritters on paper towels to absorb the fat.