Zucchini Fritters

I despise trying to think of what to make for breakfast and lunch. I don't know why, but my best guess is that during the  "school year" Mike and I get our own breakfast and lunch, and Hailey eats both at daycare. The weekends would consist of the breakfast classics: pancakes, bacon, eggs, omelets, french toast, etc. So, during the summer, I hit a cooking rut. The monotonous routine of cereal, granola bar, yogurt, repeat, no longer works for Hailey and I.  This morning I tried my first different recipe.  It was zucchini fritters. I came across the idea on Pinterest, but if course, gave it my own twist.  Without further ado, here is my pin a week challenge, Week 3.

Zucchini Fritters

INGREDIENTS

• 2 medium zucchini
• 1 teaspoon salt
• 1 Tablespoon lemon 
• 1 Tablespoon fresh cut or 1/2 Tablespoon dried parsley
• 1 medium clove garlic, peeled and minced
• 1/4 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 2 to 4 tablespoons olive oil

DIRECTIONS

1. STEP 1

   Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon juice, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

2. STEP 2

   Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.

3. STEP 3

   Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary.

   Helpful Tip: Although I cooked the recommended time, the middle seemed really wet or raw. I believe it was the moisture from the zucchini. I recommend patting your zucchini dry before mixing.