Makes 10 (2½-3-inch diameter fritters). I tested the recipe halving all ingredients except I did add the 1 egg. Half of the recipe made 5 fritters. The recipe is from “Plaquemines Treasure - Plaquemines Parish Orange Fair and Festival Cook Book,” submitted by Anthony Simon Vrsalijko, noting they’re “great for breakfast, lunch or dinner.”
Wesson or Canola oil for frying
3 cups coarsely grated zucchini (about 2 medium/large zucchini)
1 cup baking mix (Bisquick, Pioneer)
½ cup grated sharp Cheddar cheese
1 tablespoon chopped parsley, chives or green onion
1 clove garlic, finely minced
1 egg, slightly beaten
Salt and pepper to taste (be careful not to oversalt)
1. Pour oil in bottom of nonstick skillet (about ¼-inch deep) and set aside.
2. In medium bowl combine grated zucchini, baking mix, cheese, chopped herb and garlic. Stir to combine.
3. Add the beaten egg and season with salt and pepper to taste.
4. Heat oil until it’s hot but not smoking. Drop mixture by spoonfuls to make 3-inch diameter fritters. Turn carefully when the first side is well-browned. Brown other side, then drain on paper towels and keep warm until served.