Saturday, April 2, 2011

Southern Fried Fusion!

Jalapeno Spiked Zucchini Fritters

Serves up to 6

This recipe easily goes vegetarian by using egg substitute.

3 large zucchini or equivalent, shredded
¾ teaspoon salt
½ teaspoon freshly ground black pepper
2 eggs ( use egg substitute, if desired)
2 cloves of garlic, minced
½ cup white or yellow onion, minced
2 medium to large jalapeno pepper, minced (seeds and membrane removed)
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon dry basil
½ cup, fresh Parmesan cheese, grated
vegetable or sunflower oil for frying
Note: If you like it hot, add more jalapeno.

Shred zucchini. Place shredded zucchini in a paper towel and squeeze as much excess liquid out, as possible. Add flour, baking powder and basil to a bowl and mix well. Add eggs, salt, pepper, shredded zucchini, onion and jalapeno. Mix, but don’t over-mix. Add grated parmesan and combine. Heat oil in heavy skillet on medium high. Using a tablespoon, drop fritter mixture into hot skillet and fry 1 to 2 minutes on each side until golden brown. Fritters should be about 3 inches in diameter. Spread with spoon, but don’t spread too thin. Add more fritter batter if necessary. Make larger fritters if it will be your main course. Drain on paper towels. Serve with a dollop of plain yogurt, sour cream or a guacamole salad.