Growing up in California, I ate a lot of home grown squash, zucchini, and eggplant. In the summers, people with big gardens were basically giving these vegetables away because they had so many. So I thought I’d seen most of the ways to use these guys.
But last summer, I discovered a new great recipe to use any extra zucchinis – zucchini fritters. And I’ve started making them again almost every week.
We often eat them with a chicken apple sausage for a quick and light summer dinner. I found the recipe here and have included a few additional photos below with notes.
Note: In photo above, I doubled the recipe which made about 16 fritters (or 8 if you do the recipe as listed).
Note: Make sure to fry each side well so that they get a bit crunchy. Also, if you’re having trouble getting them to form patties before you cook them, add another egg to the mix and mix it up well.