If you have a vegetable garden, you inevitably have faced the dilemma of what to do with the plethora of zucchini that hits right about now. I never before knew there was an official day to sneak zucchini onto your neighbor’s porch. Go figure. Just remember, they are apt to do the same thing. LOL. Many of us have been able to bless co-workers with an abundance of various freshly picked veggies. Plus, everyone has favorite recipes to share. From zoodles to stuffed zucchini boats, if you’re a fan, you’re a fan! I like this little gem that my notes showed I’d pulled from Mom’s recipe box on September 30, 2007. By then, of course, we’d already been enjoying these crispy beauties for a great many years.
These remain a timeless favorite, served plain, with salt & pepper, or even with a little warmed marinara sauce.
1 c Bisquick or other baking mix
½ c shredded sharp cheddar cheese
1/8 tsp salt
2 eggs, beaten
¼ c chopped onion
2 c shredded thin zucchini (including skins)
Butter, for frying
Combine ingredients, mixing well. Melt butter in large skillet over med to med-high heat. Drop heaping spoonfuls of mixture into the hot skillet, pressing mounds down with back of the spoon. Fry 3-4 minutes per side till golden brown. Serve hot.
Okay, go ahead. Make a double batch. That way, a few might actually make it to the dinner table!
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