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Oven Baked Zucchini Fritters

My husband, who is a bit of a hippy, flew to San Francisco this past weekend for a series of concerts. Three in a row to be exact. I stayed at home with both kids. (Hmm.. what should I ask for in return? Spa? Jewelery? Shoes?) My friend Jaime of Prudent Baby [1], was also husband-less this weekend so she brought her daughter over. Lucky for me, Jaime never shows up empty handed. This time I was delighted to open the door to find Jaime holding her entire garden bounty! [2] Her daughter and my son discussed every item in the garden bounty box and then headed out to the yard to spend some time in the bouncy house.

While they bounced, Jaime and I drank beers and gabbed about all the things that I could make with the bounty.  After a bunch of bouncing we had dinner and then our kids took a big bubble bath together. We closed out the evening with them both in their PJs listening to a story about dinosaurs. So cute! Later that weekend, I realized  I had all the ingredients to make zucchini fritters right in my house so I decided to whip up a batch of ‘em. These are not as decadent their fried brethren, but they are still tasty and far healthier. My kid tried grating which was nerve wracking but I watched him very carefully and cut him off when it got within 1.5 inches of the grater. Now for the recipe…

Baked Zucchini Fritters Recipe

Prep Time: 15 mins  Cooking Time: 25 to 30 mins

1 extra large zucchini or 2 medium zucchini
1/2 medium onion
1 teaspoons baking powder
6 to 8 tablespoons whole wheat flour
1 egg (or 2 egg whites)
large pinch of salt
fresh cracked pepper

Preheat oven to 425 degrees. Use the large part of the grater to grate zucchini and onion. Place grated veggies in a strainer and press down firmly with a paper towel to remove as much excess moisture as possible. (Removing moisture is the most important part of this recipe!) Transfer to a medium bowl and stir in the egg. In a small bowl, mix together the baking powder, salt and 6 tablespoons of flour. Combine the flour mixture with the zucchini mixture. Add additional flour if it is still too wet. Drop mixture into 3 inch sized circles on a greased baking sheet or use moonpie pan like we did. Bake for 15-20 minutes, then turn the pancakes over, and bake for an additional 10 minutes. Fritters should golden brown on on both sides when done. Note: if they seem too moist in the middle, put them back in the oven and crisp them up some more. Some zucchini are more moist than others and need more time in the oven. Makes 16 fritters.

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[1] Prudent Baby: https://cookingwithmykid.comwww.prudentbaby.com

[2] garden bounty!: http://www.prudentbaby.com/2010/08/garden-bounty-mutant-fruit-more-advice.html#more

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