(by Shirley McNevich)
3 cups grated zucchini (wash and peel before grating)
1 cup Bisquick
1/8 to 1/4 cup grated onions
1/4 tsp. pepper
1/2 tsp. parsley flakes
1 beaten egg
1 tsp. salt
1/2 cup shredded mozzarella cheese
canola oil for frying
In a bowl add grated zucchini, Bisquick, grated onions, pepper, parsley flakes, beaten egg, salt and shredded mozzarella cheese--stir until mixed. Add a few TBSP canola oil to a frying pan over medium heat--drop batter by teaspoonfuls into hot oil. When bottoms are browned, flip fritters and fry the other sides. Drain on paper towels.
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