Zucchini Fritters

The garden is producing lots of zucchini.  We are eating zucchini for breakfast, lunch, and snack.  One of our breakfast favorites is Zucchini Fritters.

4 eggs beaten

1 stick butter melted

1 tsp vanilla

4 cups grated zucchini

1 cup flour (freshly ground spelt)

2 tsp baking powder

1/2 tsp salt

1 pinch of nutmeg (optional)

1 cup of cheese (I use mozzarella)

In a large mixing bowl, beat the eggs and melted butter until blended.  Add vanilla and the zucchini and mix.  Add the flour, baking powder, salt, and nutmeg.  Last add the cheese.  Fry on a pancake griddle on a low temperature to make sure the middle is fully cooked.  This makes 12 thick fritters.  The thickness will depend on the moisture of your zucchini.  Add more or less flour for desired size.

These refridgerate or freeze well for future breakfasts.  I let them cool on a rack then slip into a plastic or glass container to freeze.  Then reheat in the toaster oven.  Toast once from the refrigerator, twice for freezer.

Serve with real butter and real maple syrup.

I got this recipe from a realitive  who makes it with Parmeasan Cheese and italian seasonings instead of Mozzarella and nutmeg. 

For lots of other tasty recipies and information visit Real Food Wednesday at Kelly the Kitchen Kop