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Zucchini Fritters

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1 pound of zucchini, about 8 to 10 small or 2 large, ends trimmed
1 cup grated Parmesan Cheese
½ cup green onions, chopped
½ cup flour
1 tablespoon baking powder
1 egg, beaten
Juice & Zest of one Lemon
Fresh ground black pepper
Hot Sauce
1/2 cup blended olive oil

Preheat the oven to 350F. Using a hand held grater with the large holes, grate the zucchini into a clean cloth. Carefully squeeze out the liquid and discard the liquid. In a mixing bowl, combine the zucchini, cheese, onions and mix well. Mix the flour and baking powder well. Add to the zucchini mixture along with the egg, lemon juice and lemon zest. Continue to mix well. Season with salt, pepper and hot sauce. In a large non-stick pan, heat half the oil, spoon a heaping spoonful of the batter into the oil, slightly press the batter down forming the cakes. Fry until golden and crispy on each side, about 2 minutes. Remove from pan and place on a parchment lined baking sheet. Repeat frying until all of the batter is used. Place the cakes in the oven to warm before serving.

Makes: 12 to 14 fritters

Recipe courtesy of Felicia Suzanne Willett, 2013