| Recipe of the Week: Zucchini Fritters |
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Serves 6-8
- 2 pounds zucchini- washed
- 3 eggs
- 2 cups panko breadcrumbs
- 2 cups grated fresh Parmesan cheese
- 1 small onion- minced
- 1 clove garlic- minced
- Salt & black pepper- to taste
- Canola oil (for frying)
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1. Coarsely grate zucchini in bowl
2. Add eggs, panko, cheese, onion, garlic, salt & black pepper- mix well
3. Heat large frying pan with canola oil over med/high heat (preferably nonstick)
4. Drop round tablespoons of zucchini mixture into pan- allowing room for spreading, flatten slightly
5. Cook 2-4 minutes on each side, or until lightly browned
6. Remove from pan and keep warm
7. Repeat with remaining mixture until all fritters are cooked
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