YIELD:
as many as you can make
PREP TIME:
15 Minutes
COOK TIME: 5- 10 minutes - but
INGREDIENTS
Three cups shredded zucchini, not peeled, but cored and seeds and soft center removed
2 eggs
salt and pepper, to taste
garlic powder, to taste, or minced fresh garlic
a few drops hot sauce, to taste
shredded/minced basil, to taste (I like a lot of it)
1/2 tsp grated nutmeg
1/4 cup flour (better yet, baking mix/pancake mix from a box)
DIRECTIONS
This recipe is shared by Christine Riveland, a retired Home Economics teacher who, evidently, also has lotsa extra zucchini!
Narrative
Blend everything well together. If it looks a bit runny, add another Tbsp. of flour.
Let batter stand 10 minutes for flavors to blend; shallow-fry small portions in a heavy skillet until brown and crisp on both sides. Drain on paper towels and serve hot; excellent with chicken or ribs.