Zucchini Fritters

* Necessary: Grated zucchini, Sliced or grated onion, egg, flour (white or whole wheat), salt and pepper
* Good to have, but optional: cooked brown rice and/or bread crumbs and/or crumbled crackers. Crumbled feta cheese or some other crumbled or grated cheese.
* Even more optional: dried green herbs (try herbs de provance or thyme), chopped fresh green herbs or green onions.

Grate zucchini and toss with onion. Add in rice or cracker crumbs and salt, pepper and and any other add ins like cheese or herbs. Crack an egg in the bowl and mix around real good. How much egg you need depends on how big your zucchini is (and how big your egg is, while we’re at it) – I would say one 1 cup of zucchini to 1 egg, but that is a very rough guestimate.
When the veggies are all incorporated in the egg then add a tablespoon of flour. Mix around until thats incorporated and then maybe add another. I would guess I usually add 3 tablespoons of flour to one egg, but again, rough guestimate. If you don’t add enough flour the fritter doesn’t hold together as well, but it’s still totally edible.
Heat up your cast iron skillet (what? you don’t have a cast iron skillet?? Get off the damn computer and go buy one. At a thrift store. Seriously.) and melt some fat in it. I like bacon grease, or coconut oil (used here), but if you are seriously in a pinch some vegetable or olive oil will do. When the skillet is good and hot dollop the batter into the hot fat. We’re not deep frying here, just lubing up the pan. When the bottom is nicely browned and the top starting to look dry flip it. Cook till the bottom is browned.
Serve with ketchup, ranch, mustard, chutney or ice cream. Not really, but maybe… 🙂