I do a lot of cooking by sight versus exact measurement. It’s not real accurate, but I’m lazy and don’t feel like dirtying up measuring cups. I mean taking five seconds out of my day to clean that 1C measuring cup is really going to throw me off my game, you know?
Here’s a quick and easy zucchini mix-up that you can throw together and look like a dinner champ. As zucchini and summer squash are going to be plentiful for at least another month, I figured it’s a good time to sneak one more squash recipe in.
You must start with beautiful squashes and zucchinis that are medium in size. Large ones don’t taste as great because all of their sugars have been blown out and they are getting fibrous and starchy. Don’t feed your family blown out zucchinis. Ew.
Since it’s peak season it’s ok to be a picky.
Now on the flipside, we’re going to not be picky at all and cheat and with some Jiffy Corn Muffin mix. It’s inexpensive and perfect for fast fritters. Just hide the box when you’re done mixing everything up. No one will know. Shhh….
- Grate 2-3 medium size squashes of your choosing in put in a large mixing bowl.
- Dice ½ large white onion.
- 2 fresh eggs
- Chop ¼ cup flat parsley. If you can’t get flat, you can use curly, but it will change the texture in your fritter.
- 1 – 1 1/2 cups of Jiffy Corn Muffin mix (Yep! Retro throwback!)
- Add more if you feel the consistency is too loose. If your batter is too thick, add a tiny splash of milk.
- Add a dash of cayenne if you like a touch of heat. (optional)
Your bowl should like like this before you start mixing ingredients.
Mix until you have a chunky batter that is not too loose. You want the fritters to hold a circle shape and not spread in a hot pan.
I use olive oil, but you can use any vegetable oil of your choosing.
Lightly pan fry these about 3 minutes on each side. You do not want to overcook these. Cook until browned, but it’s ok to have your shredded zucchini be slightly firm.
Sprinkle with chunky salt and cracked pepper when out out of the pan.
Serve with a dollop sour cream. I like to squeeze fresh lemon juice in my sour cream when possible so the fritters have an extra zing. This also prevents scurvy. Yum!
Oh Snap! This is how you ruin your Easy Zucchini Fritter Pancakes.
See all these squash fritters in the trash? In haste and in laziness, I grabbed a non-stick pan in my vacation home to make these as I was running low on vegetable oil. While it looked clean, the reality is that non-stick pans can absorb flavors and smells from ‘foods past’. Those mixed stale flavors from dinners past come out when the pan is heated with oil and will impart into your food. So, my fresh squash fritters tasted like socks that a codfish has worn (if fish had feet).
Stainless steel may be a bigger cleanup pain, but I assure you it’s the best way to eat and taste ONLY the food that you are cooking NOW.
