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.
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!
1 small red onion, grated
1/2 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon pepper
a splash of milk
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.