Zucchini Fritters

If your garden is like mine right now and you've planted zucchini, then you are probably looking for a different recipe to make other then the usual zucchini bread.  I mentioned in a previous post that I collect cookbooks.  I have a couple hundred at least.  I also like things before they become a fad or popular. In 1979 I went with my Mom to a cookbook signing that was advertised on the radio.  The author was this lady named Giovanna D' Agostino aka
Mama D.  She was an older woman who was an excellent cook and owned a restaurant in Minnesota. I "Googled" her and sadly she died in March, 2009 at age 94. This recipe was adapted from her book "Mamas D's Homestyle Italian Cookbook".  As usual, I have changed it up a bit to make it mine. Enjoy!

2 medium zucchini unpeeled sliced paper thin
1 c. flour
2 eggs beaten
1 clove garlic minced
1/2 c. water (you may need a little more if the batter looks too thick)
1/4 c. grated Parmesan cheese
1/4 t. cayenne pepper
1/2 t. dried oregano
salt & pepper to taste

1 c. canola oil for frying

ranch dip/dressing or marinara sauce for dipping

Here's the ancient book in my collection.

So it's autographed too!

Here's what you need....

I sliced these zucchini super thin on my mandoline.

Fry those babies til golden brown.

Drain on paper towels

Combine all ingredients except oil & mix thoroughly. The mixture will be the consistency of pancake batter.
Heat the oil in a skillet. When hot, drop batter by tablespoonfuls into the oil & fry until golden brown about 5 minutes.
Remove with a slotted spoon and drain on two layers of paper towels.
Sprinkle with additional salt & cheese. Serve with either marinara or ranch or just eat plain-they are very tasty!

The zucchini is so tender-they will not last long on the plate!