Zucchini, eggs, and basil are a great combination. We were visiting Michael’s brother in Washington state this summer and his garden produce, along with eggs from his chickens, were the inspiration for this recipe. Add ground nuts and romano cheese, and the result is a simple vegetable-protein combination to build a meal around. With salad, these fritters make a delicious lunch. With a bean soup, a salad, and steamed vegetables, the fritters make a filling dinner. Notice, there is no gluten in this recipe so it is safe for gluten sensitive individuals.
2 small-medium sized zucchini (no more than 10 inches long–they get too tough), grated
2 eggs, beaten
1 medium onion, chopped fine
extra-virgin olive oil
1/2 cup almonds or sunflower seeds or pumpkin seeds ground in a blender
1/3 cup grated romano or parmesan cheese
1/4 cup fresh sweet basil, chopped fine, or 2 tsp. dried
1/2 tsp. sea salt
1/4 tsp freshly-ground black pepper
Saute the onions in 2 T. olive oil in a skillet until soft (don’t wash the skillet–use it to brown the fritters). Place the onions in a medium-sized mixing bowl. Stir in the grated zucchini and beaten eggs. Mix well and stir in the rest of the ingredients. Add 2 Tbsp olive oil to the skillet and get it hot (so the fritters don’t stick) on medium heat –but not to the point of smoking! Form fritters with a 1/4 cup-sized measuring cup and drop into the skillet. The measuring cup works great for spooning out the mix–just scoop and press it into the cup with a spoon before turning the cup upside down over the skillet and tapping the handle of the cup on the skillet to release the fritter. Brown on both sides, flipping over after 4-5 minutes. Serve warm. There is the option of baking the fritters–just lightly oil a baking pan and bake until lightly brown (20 minutes or so) in a 350 degree pre-heated oven.