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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I’ve been eating these since I was a little girl. They’re still a treat and a great way to get vegies into your children, if you have picky eaters. I know you are thinking . . . FRIED . . . but, you have to agree these will be much better for them than a Big Mac. Read more . Our boys even eat them cold as a snack -if we have leftovers. Ingredients:
1/4-cup buttermilk |
1 egg, well beaten i |
cornmeal |
salt |
freshly ground black pepper |
3 zucchinis |
peanut oil |
Directions:
1. In one bowl, combine the buttermilk and egg; mixing well.
2. In another bowl combine the cornmeal, salt and freshly ground black pepper to taste.
3. Slice zucs into coins about 1/4-inch thick (no need to peel) and lay them out on a paper towel, salt generously and allow them to “sweat” for about 10 minutes.
4. Get the oil hot.
5. Take a fritter and dip it into the buttermilk and then into the cornmeal and then drop into the skillet.
6. (Three zucs will make about three batches to fry in a regular sized skillet.)
7. When you take up a batch, allow to cool on doubled paper towel for a minute or so and taste.
8. Salt while still hot if needed.
9. Grind black pepper over batch and add another layer of fresh paper towel.
10. Continue til all fritters are fried.
11. May keep warm in oven if necessary.
12. -Susana
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