It was my turn to host Sunday Dinner this week and I still had a huge Zucchini to use up. My Dad is a big fan of the breaded and fried sliced zucchini but I wanted to make something different so fritters it was. I love just about anything with caramelized onions in it and I think that they are a great compliment to the zucchini in this recipe. I caramelized the onions the day before and kept them in the fridge to cut down on my cooking time. They are really good as is but they also go well with dill dip. This is not exactly a recipe, there are no measurements because there are so many different factors playing in on how much of what you will want to use to make these. If the zucchini is still holding a lot of moisture you will want to add more bread crumbs or if you are having trouble getting them to stay together you might want to add another egg and whatnot, you just have to play around with this one until you find a good consistency.
- Shredded Zucchini
- Caramelized Onions
- Fresh Herbs, I used Chives and Dill
- 1 Lg. Egg
- Panko Bread Crumbs
- Olive Oil
- Salt & Pepper
Slice the onions thinly and sauté in olive oil and butter in a heavy bottom pan on medium heat stirring frequently for about 45 minutes until onions are brown and sweet, set aside to cool. Put the shredded zucchini in a colander in the sink sprinkled with salt to let some of the moisture drain out for about 20 minutes while the onions are cooking. Add onions to the drained zucchini and add in a few handfuls of bread crumbs and herbs and the eggs and mix until incorporated. Take about walnut sized balls and make little patties with your hands. Heat the oil with a little bit of butter to about a medium heat and pan fry the fritters for a few minutes on both sides until they are golden brown and serve hot.