Thyme & Parmesan Zucchini Fritters Recipe
Ingredients
| Zucchini 4 7-1/2 inch, peeled | ||
| Sour french bread 12 slices | ||
| Milk | ||
| Garlic cloves 4 medium, pressed | ||
| Thyme | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Parmesan cheese 2 cups grated | ||
| Eggs 3 whole, beaten | ||
| Fine bread crumbs 1-1/2 to 2 cups | ||
| Olive oil | ||
Directions
Cut zucchini in half; boil in water until tender.
Drain and immediately place in bowl to save exuding juices.
When cool, place zucchini in suitable pan and mash thoroughly.
Pour vegetable juices over 1 or 2 slices bread, squeeze as dry as possible, and crumble bread into mashed zucchini; continue with vegetable juices until juices are used up, then use small amounts of milk to finish soaking and crumbling rest of bread slices.
Add rest of ingredients except bread crumbs; mix thoroughly and slowly add crumbs, mixing well until consistency is suitable for dropping into fry pan for cooking. (Use only sufficient crumbs to achieve a delicate mixture.)
Drop by rounded tablespoons into moderately hot fry pan with olive oil; flatten to about 2/3 inch thickness, brown on both sides and serve.
Drain and immediately place in bowl to save exuding juices.
When cool, place zucchini in suitable pan and mash thoroughly.
Pour vegetable juices over 1 or 2 slices bread, squeeze as dry as possible, and crumble bread into mashed zucchini; continue with vegetable juices until juices are used up, then use small amounts of milk to finish soaking and crumbling rest of bread slices.
Add rest of ingredients except bread crumbs; mix thoroughly and slowly add crumbs, mixing well until consistency is suitable for dropping into fry pan for cooking. (Use only sufficient crumbs to achieve a delicate mixture.)
Drop by rounded tablespoons into moderately hot fry pan with olive oil; flatten to about 2/3 inch thickness, brown on both sides and serve.
Chef
