Friday, August 30

Baked not Fried

 It is the end of August. I have loads of zucchini to get rid of and everyone keeps telling me to make fritters.
Bu... I hate frying, I detest it in fact.
 I will do everything in my power to not have to fry.
So, when it came to looking for a fritter recipe, I wanted something that could be baked, but we all know that zucchini is a wet vegetable and I was a little nervous going in because I did not want soggy fritters.

 These fritters, my first time making them by the way, came out GREAT- they were crispy and not soggy at all. The were also really easy and fast to make. I used this recipe from Wishful Chef 
I did not change a thing about the recipe and even Henry at them! I severed them with a soy and garlic concoction I made and a salad. Totally going to make this again!


Grate the zucchini and onion, then squeeze out the liquid with a paper towel.
Place in a bowl, then mix together with flour, salt, pepper, egg and milk.
Bake for about 20 minutes, then flip and bake for another 10 minutes on the other side.
Serve with garlic mayo or your favorite dipping sauce.

2 large zucchini, grated
1 small red onion, grated
1/2 cup whole wheat flour

1/2 teaspoon salt
1/4 teaspoon pepper
a splash of milk
1 egg

Heat oven to 425°F. With a grater, grate zucchini and onion. Place grated zucchini and onion in paper towel or kitchen towel and squeeze out liquid. Add to a bowl and combine whole wheat flour, salt, pepper, milk and egg, mix well.

Drop small to medium-sized rounds on a lightly greased baking sheet or lined with parchment paper. Bake for 16-20 minutes, depending on the size of your fritters. Then flip and bake for another 10 minutes until golden brown on each side. Enjoy with garlic mayonnaise or preferred sauce.


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