GERD-friendly zucchini fritters! An easy-to-make Thanksgiving meal side dish!

My way to making zucchini fritters was unexpected. 

One day about a few weeks ago, we happened to visit a friend of a friend, who has a farm not far from where we live. 

After touring his beautiful farm and admiring his harvest, this generous man gave us big zucchinis that he had just harvested and were in abundance. 

So we had bags of these chunky green produce that I was already dreaming of making zucchini bread with them on our way back home that day.

Well, a few weeks have passed and no zucchini bread yet(they will be made as I still have some left). 

Instead of breads which are more work than something else, I thought about making something easier and that’s how the zucchini fritters came about. 

Zucchini fritters are quick and easy to make as a side dish for our brunch.

The first thing you have to do is grate the zucchini. In my case, the zucchini we had was a large one that was enough to make the whole recipe. 

You don’t peel it. Cut the zucchini into big enough sizes that you can hold when grating. 

I don’t squeeze the water out of the vegetable as I want to get all the nutrients from it. You can also salt it lightly and pat it with a power towel to remove excess water.  

Next is measure your grated zucchini. You should at least have 4 cups or so. 

Put this in a medium size bowl and add the grated parmesan cheese or mozzarella cheese. To have a thicker consistency of the fritters, you can add cornstarch.

Now eggs are the magic ingredients to every fritter, so you’ll have to beat the eggs in a separate bowl, season it with salt and pepper if you want. I choose to season my cooking with finely chopped fresh herbs like basil(which goes with zucchini) and parsley. 

Those beaten eggs are now going to meet zucchini! 

Fold the eggs into your grated zucchini and see to it that they are mixed well without over mixing. 

Now you’re ready to cook them. 

I use my smokeless grill/skillet/gridle as opposed to a deep fryer.

I then put olive oil(just enough to cover the surface) on a heated skillet/gridle(at 350 F). 

Drop the zucchini egg mixture by spoonfuls on the heated skillet. My skillet can cook 6-8 fritters at a time. And depending on how crispy or browned you want your fritters to be, cook each side for 1-2 minutes, covered. 

You can always put your cooked fritters on paper towels to get any excess oil out, but in my experience, I don’t need paper towels as my fritters are not that greasy.  

There you go. Fritters time!

INGREDIENTS:

4 c grated zucchini

1/4 c cornstarch

3 eggs 

1/4 c parmesan or mozarella cheese

1/4 c chopped mixed fresh herbs – basil and parsley 

Salt to taste(pepper optional)

2 tbsp olive oil 

HOW TO:

Pre-heat the smokeless skillet to 350 F.

Put the grated zucchini in a medium size bowl. Add the grated parmesan cheese or mozzarella cheese. Add cornstarch if you want a thicker consistency of the fritters.

In a separate bowl, beat the eggs. Season it with a little salt and pepper to taste. Add your fresh herbs, basil and parsley.

Fold the beaten eggs into the zucchini mix. Combine well but avoid over mixing.

Into the preheated skillet, pour a teaspoon or so of olive oil. See to it that you cover all the surfaces of the skillet. 

After a few seconds when the oil is heated through, start dropping the zucchini egg mixture by spoonfuls on the heated skillet, 6-8 fritters at a time, 1-2 minutes each side. You will see the fritters as they get crispier. 

When the fritters are done, you can either drain excess oil on a paper towel or just put them on a serving plate if there’s no need to. 

Repeat the process with the next batch of your fritters. 

Garnish the fritters with sour cream, plain yogurt, fresh herbs or complement them with salad greens and maybe a piece of turkey bacon! 

Enjoy!  

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