3 ½ cups zucchini
1 clove grated garlic
Zest of one lemon
½ cup flour
½ cup Parmesan cheese
½ cup Panko bread crumbs
Salt and Pepper
Grate your zucchini either with a cheese grater or in your food processor. Place it in a colander and let it drain for 10 minutes. After 10 minutes, squeeze out any excess water with your hand.
Place the zucchini in a large bowl. Add the grated garlic; again I use my cheese grater, the lemon zest, Parmesan, Panko, flour and beaten egg. Combine well, add salt and pepper to taste. The batter will be very wet.
Heat olive oil in a large skillet over medium high heat. Scoop a heaping tablespoon into the hot oil. Flatten it down to form a pancake size. Cook on one side until golden brown or your desired crispiness, about 6 minutes. Then flip and brown the other side.
Put them on a cookie sheet and place them in a 350° oven for 10 minutes. Serve warm.
I love my zucchini and find it fun to come up with new and creative recipes. Breaded and fried Zucchini is probably my all-time favorite zucchini recipe but sometimes I have to break from tradition and try new recipes.
Being Italian I find myself always going back to garlic, cheese, and breadcrumbs when it comes to zucchini (or cube steaks, or artichokes, or eggplant, or pork chops, or . . .). Here is a recipe that I finagled around with and ended up with these delicious fritter type pancakes of flavor. I hope you like it.
With so much zucchini in the garden, I can’t seem to use it quickly enough. Thankfully it can be shredded, bagged, and frozen for later use. Remember when it thaws, it will be super wet. Squeeze the water out before adding it to recipes.