Zucchini Fritters

I grew three zucchini plants in my garden this year and if you are a gardener I am sure you know what that means. If you aren't a gardener, it means a lot of zucchini to say the least! This is a very good recipe, my family rated  them 10/10 so it doesn't get much better than that. These little babies are filled with not only zucchini but a little potato, bacon, green onions, garlic and cheese.  then fried in a little hot oil so they are nice and crispy. We like to eat them with a little sour cream and a little ketchup. I usually serve these at breakfast time but they could be a great appetizer as well. This recipe makes 12 small fritters/pancakes.

 Zucchini Fritters

2 Cups medium zucchini, grated with peel on

1 Cup potato, peeled, grated

½ Cup cooked chopped bacon

1/4 cup plain flour

½ Cup grated cheddar cheese

¼ Cup chopped green onion

1 egg, lightly beaten

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

Vegetable oil, for shallow frying

Sour cream and or ketchup to serve

Directions

Grate the zucchini with the peel on.

Peel and grate the potato.

Squeeze excess moisture from zucchini and potato.

Drain on paper towel.

Combine zucchini, potato, bacon,garlic, cheese, green onions, flour, egg in a bowl. Season with salt and pepper.

Heat oil in a large non-stick frying pan or well seasoned cast iron skillet over medium-high heat. Spoon a heaping tablespoon of the zucchini mixture into pan, pressing to flatten.

Cook for a few minutes or until golden underneath. Turn, pressing again to flatten. Continue cooking until golden and crisp. Transfer to a plate lined with paper towel. Cover loosely with foil to keep warm. Repeat process with remaining mixture.

Makes 12 fritters

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