I adore zucchini as much as the next guy.  Really, I truly do.  But after a full summer season of the stuff, I feel like I’ve chopped, pureed, diced, julienned and shredded more than my fair share. We’ve eaten it all its forms and I am starting to feel, well, quite frankly…bored.

So I did a little googling, and found an idea that hadn’t occurred to me before: fritters!

I tweaked a couple of different recipes and this is my favorite (so far anyway). It gets bonus points because EVERYBODY in The Fam is on board when I bring these out for brunch.  Even those who don’t like cooked vegetables (ah-heeeeem).

So, for those of you who haven’t already tried, these will put the “zuc” back in your zucchini.

Zucchini Fritters

Makes between 12 and 14 depending on your preferred fritter size.

3 heaping cups shredded zucchini (roughly 2 medium to large zucchinis – ends chopped off)

½ c rice flour

½ c freshly grated Parmesan

2 large garlic cloves pressed

¼ tsp. cumin

2 eggs lightly beaten

Large bunch cilantro (about ¼ cup), (or any other herb that you like)

Salt and pepper to taste

A couple-a glugs of olive oil

Shred your zucchini.  I’m not gonna lie, a food processor is really the key to making this recipe quick and easy.  (Small aside on food processors: they are expensive, take up lots of room, and are sort of a pain to clean.  But mine is the most used item I have in my kitchen.  The good outweighs the bad, totally, in my view) You can certainly grate on a box grater, but it will take more time.  (Btw, box grating is a great task to delegate to older kids).  Once shredded, add the pressed garlic and mix well with the zucchini.  Then set aside, or leave in food processor bowl.

In a separate bowl, combine flour, Parmesan, cumin, eggs, cilantro and mix for a couple seconds.

Then add the zucchini/garlic to the mixture and combine until batter is a bit heavy and wet.

Coat a frying pan with a couple-a glugs of olive oil (about 2 tbps.) and when sufficiently heated over medium heat, use a large spoon to transfer a “ball” of the batter.  Press down to make the patties and cook/fry until golden (3-4 min) and turn.  In my pan I did three patties at a time.

Repeat until batter is used, adding olive oil as necessary between batches.  Not too much oil, just enough for a very thin coat.

Now Stick a Fourchette In It, ‘Cause You’re Done!