Zucchini Fritters
Wednesday, June 10th, 2009
It’s getting to be zucchini season — that time when, if you’re lucky enough to have a garden, you’ll have more zucchini than you can fit into dozens of loaves of bread. We don’t have room for much of a garden, so we buy our zucchini at the farmer’s market. Either way, these fritters are an easy, fast, and delicious way to use it. The same batter can be used with lots of other vegetables too. I keep meaning to try it with mushrooms. The baking powder helps it puff up a bit; they’re also good without it, but a slightly different texture … maybe a little denser but crispier, too. I love making them as an appetizer since they come together so quickly, but they’re also a fun side. Just eat ‘em while they’re good and hot!
