Zucchini & Herb Fritters

Photo - Tod Dimmick

Fried foods are not often called "healthy". Delicious Zucchini Fritters help tilt the scales in that happy direction. The marigolds are optional - they add delicious spicy flavor.

Prep time: 10 Minutes
Cook time: 30 minutes for this full batch
Yield: 9-12 large fritters, feeding 4-6 as a side dish or appetizer

1 medium zucchini, about 10" long
1 small onion
5-7 fresh sage leaves, finely minced
1/2 cup finely minced basil leaves
1/2 cup finely minced parsley with stems
1/4 cup fresh signet marigolds (about 15 flowers), finely minced (optional)
1/2 tsp freshly ground black pepper, or to taste
Salt to taste
2 eggs
2/3 cup whole wheat flour
1/3 cup wheat bran (or use more flour)
Olive oil for cooking

Run the zucchini and onion through the food processor using the fine shredding wheel. Whisk the eggs in a large bowl. Add the zucchini and onion mixture, the basil, parsley, marigolds, flour, bran, salt and pepper and stir with a rubber spatula to form a thick batter. If it's too runny to scoop like batter into a skillet, stir in a little more flour.

Heat a few tablespoons of olive oil in a small skillet over medium heat. When a drop of water dances on the oil, carefully scoop in several fritters and cook for 4 minutes per side, or until each side is browned and slightly crisp. Drain on paper towels while cooking the rest. Serve warm with sour cream or yogurt.

Served up by Tod Dimmick,
Editor of TastingTimes

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