Zucchini fritters!

Here is yet another guide about food, rather than crafting. I swear I really do craft quite often, but food it just so easy to blog about!

I got this recipe from a poster on snapguide, an app for sharing tutorials on everything from food, to home, to magic tricks. I love to snapguide and get a ton of great ideas there, many if which come from Tamara Letter. Her food guides are easy to follow, down to earth and full of stuff you already have in your cabinets! 

The link to her guide is: http://snp.gd/tbctjo

I amended her original recipe just a little by adding about 1tbsp more flour and coating spoonfuls of the batter in bread crumbs to help them keep shape for freezing. 

Here's the recipe just for the batter (my freezable version). Visit Tamara's guide for the chili lime sauce and for great pictures with step by step instructions. 

2 large zucchini, shredded

1 small onion, diced

2 large eggs

1 c + 1 tbsp flour

1/2 tsp chili powder

1/2 tsp baking powder

1/4 tsp pepper

1/4 tsp salt

Enough unflavored bread crumbs to coat. 

Mix onions, zucchini and eggs in a med-large bowl. In a separate bowl mix all dry ingredients except bread crumbs and stir we'll. Fold dry mix into zucchini mix and set aside. You want it to be a kind of stuff batter. Not a dough. 

Add bread crumbs to a shallow bowl. Line a baking sheet with parchment paper. Scoop, one at a time, a healing teaspoon of batter into the bread crumbs and cost. Gently shape into a ball or oval shape. Place on parchment and continue. Leave them about 2-3 cm in between to spread. 

When you've breaded the whole amount but into the freezer for around an hour. Once fi and frozen add them to a ziplock bag and date it. When ready to cook deep fry!

Thank you so much to Tamara Letter for her great recipe! 

Enjoy and leave a comment with how you like to dress up your fritters!