Last entry, I posted a recipe for those gigantic zucchini and summer squashes that "hide" under the leaves in your garden until they are the size of little league baseball bats! This weekend, I really wanted to make pancakes, but because Thom & I have begun an "Atkins"-style diet, carbs are not on the menu plan! (More on the diet in the next post!)
Anyway, I had a brainstorm! Use the zucchini fritter recipe, but "tweak" it a little. This is how it turned out!
Quick Zuchinni Fritters
1 lb of zucchini (about 2 medium sized or one honking big one!), coarsely grated
1 large egg
1 1/2 tsp Pure vanilla extract
1 Tbsp. Splenda
1/2 cup all-purpose flour
1/4 cup grape seed oil or olive oil (I used vegetable oil)
Grate the zucchini and place in a clean tea towel, wring/squeeze to get as much water out as possible. Set aside
In a large bowl, beat the egg, with the vanilla extract and the sugar. Add the zucchini, and the flour. Stir well.
Heat the oil in a skillet to approx 375-400degrees. Place a generous heaping tablespoonful of the zucchini in the pan, and flatten it out with the back of the spoon to look like a pancake. Continue with rest of zuccini mix... cook the fritters 3-4 minutes per side, letting them get crispy and golden/brown.
Serve with your fave topping, cinnamon, syrup, butter, etc.
About 44 carbs for the entire recipe.. Recipe serves 4. Sooooo Yummmy!!
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