Zucchini Fritters

I have a tinsy fridge here in Paris. So small that I go to the grocery store every two days. I love it. 🙂

Tiny Paris Fridge

But what to do when you barely have anything on hand, it’s Sunday, you’re starving and everything is closed? Zucchini Fritters! The only main ingredients that you need are flour, eggs, zucchini, a little salt and pepper, and some garlic. Everything else is just tasty add ins.

I even divide the recipe in half if it’s just me.

An egg in a bowl, grated zucchini, some parsley, salt, and pepper, and garlic powder.

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Add in the flour. The zucchini will start to sweat making the mixture more watery so cook these up quick!

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I like small fritters! Cooked just like pancakes, they’re ready in a jiffy. ha. haha.

A small side salad, maybe a little garlic herb cheese on top, and you’re set! Super easy! Great in the spring or summer. And they are actually good cold! I brought some as a snack for the train when we went to Chantilly Chateau.

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Zucchini Fritters

Recipe from Martha Stewart.

2 medium zucchini, grated

1 teaspoon salt

1 tablespoon freshly grated lemon zest

1 lemon cut into wedges (optional)

a couple sprigs of parsley chopped (optional)

1 medium garlic clove, or 1/2 teaspoon garlic powder

2 large eggs, beaten

1/2 cup all purpose flour

2-4 tablespoons olive oil

In a bowl, combine the grated zucchini, salt, lemon zest, chopped parsley, chopped garlic, and eggs. Stir!

Add in the flour. You may need to add more or less. The consistency should be like pancake batter.

Heat olive oil in a saute pan. Drop batter by the tablespoon onto the hot pan and cook until golden brown on both sides.



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