E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Zucchini Fritters Felicia Willett | September 7, 2016 This basic fritter recipe can be made with any summer vegetable, or even mushrooms! For dinner, make them a little larger, add a grilled piece of meat or fish, and top with fresh salsa. Level Intermediate Prep Time 10-15 minutes Cook Time 6-8 minutes Serves 12-14 Cook it With Our 12 Inch Cast Iron Skillet Ingredients 1 pound zucchini (8-10 small or 2 large), ends trimmed 1 cup (4 ounces) grated Parmesan cheese 1/2 cup chopped green onions 1/2 cup all-purpose flour 1 tablespoon baking powder 1 large egg, beaten Juice and grated zest of 1 lemon Kosher salt and freshly ground black pepper Hot sauce 1/2 cup blended olive oil Directions Preheat the oven to 350 degrees Fahrenheit. Using the large holes of a box grater, grate the zucchini onto a clean kitchen towel. Carefully squeeze out the liquid and discard it. In a large bowl, combine the zucchini, Parmesan, and green onions and mix well. In a small bowl, mix the flour and baking powder well. Add to the zucchini mixture along with the egg and lemon juice and zest; mix well. Season to taste with salt, pepper, and hot sauce. Heat 1/4 cup of the oil in a 12 Inch Cast Iron Skillet over medium heat. Spoon a heaping tablespoonful of the batter into the hot oil for each fritter, slightly pressing the batter down to form the cake. Fry until golden and crispy, about 2 minutes per side. As the fritters finish cooking, transfer them to a parchment paper-lined baking sheet and place in the oven to keep warm. Continue frying until all of the batter is used; add more of the remaining 1/4 cup oil to the skillet as needed. Contributed By: Felicia Willett Felicia Willett is the chef/owner of Felicia Suzanne's restaurant in downtown Memphis, Tennessee. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Basic Dutch Baby View recipe Double Chop with Kickin' Skillet Corn View recipe Old Fashioned Infused Pork Belly View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Zucchini Fritters Felicia Willett | September 7, 2016 This basic fritter recipe can be made with any summer vegetable, or even mushrooms! For dinner, make them a little larger, add a grilled piece of meat or fish, and top with fresh salsa. Level Intermediate Prep Time 10-15 minutes Cook Time 6-8 minutes Serves 12-14 Cook it With Our 12 Inch Cast Iron Skillet Ingredients 1 pound zucchini (8-10 small or 2 large), ends trimmed 1 cup (4 ounces) grated Parmesan cheese 1/2 cup chopped green onions 1/2 cup all-purpose flour 1 tablespoon baking powder 1 large egg, beaten Juice and grated zest of 1 lemon Kosher salt and freshly ground black pepper Hot sauce 1/2 cup blended olive oil Directions Preheat the oven to 350 degrees Fahrenheit. Using the large holes of a box grater, grate the zucchini onto a clean kitchen towel. Carefully squeeze out the liquid and discard it. In a large bowl, combine the zucchini, Parmesan, and green onions and mix well. In a small bowl, mix the flour and baking powder well. Add to the zucchini mixture along with the egg and lemon juice and zest; mix well. Season to taste with salt, pepper, and hot sauce. Heat 1/4 cup of the oil in a 12 Inch Cast Iron Skillet over medium heat. Spoon a heaping tablespoonful of the batter into the hot oil for each fritter, slightly pressing the batter down to form the cake. Fry until golden and crispy, about 2 minutes per side. As the fritters finish cooking, transfer them to a parchment paper-lined baking sheet and place in the oven to keep warm. Continue frying until all of the batter is used; add more of the remaining 1/4 cup oil to the skillet as needed. Contributed By: Felicia Willett Felicia Willett is the chef/owner of Felicia Suzanne's restaurant in downtown Memphis, Tennessee. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Basic Dutch Baby View recipe Double Chop with Kickin' Skillet Corn View recipe Old Fashioned Infused Pork Belly View recipe
