Zucchini Fritters from ‘Lookbook Cookbook’

Yahoo Food
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Photograph by Jessica Milan

From Yahoo Food’s Cookbook of the Week: Lookbook Cookbook by Jessica Milan

Zucchini Fritters
Makes 6

These little guys are great on their own or as a side to your main brunching. I like mine with ketchup—extra of course. 

1 cup grated zucchini 
1 cup grated potato 
1 or 2 medium green onion stalks 
2 tbsp all purpose gluten-free or rice flour 
½ tsp sea salt 
½ tsp baking soda 
Handful of fresh herbs of choice, minced (I like basil, oregano and parsley) 
1 tbsp olive oil

Put the grated zucchini and potato in a bowl and use a clean hand towel or paper towel to absorb all of the water. The more you can get out, the better these will fry up. Put back in the bowl and add the green onion, flour, salt, baking soda and fresh herbs. Mix well.

Add the olive oil to a frying pan over medium-low heat. Place ¼ cup spoonfuls of batter onto the pan and gently flatten a little with the back of your spatula. Allow to cook for a few minutes until they become a dark, golden brown. Make sure the temperature isn’t too hot. It’s better to cook them slower so the inside cooks evenly. Flip it over when ready and cook the other side as well. Serve hot as is, or with sauce of your choice.

Reprinted with permission from Lookbook Cookbook by Jessica Milan (Page Street Publishing).

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