Ingredients
The following ingredients have 4 Servings
- 2 medium zucchini
- 2 eggs, lightly beaten
- 2-3 tablespoons milk or half and half
- 1 sleeve/stack salted Zesta or Nabisco saltine crackers
- vegetable, peanut or canola oil for frying
Instruction
- Grate the zucchini on the large holes of a box grater, and set aside.
- Dump the crackers into a large zip-top plastic bag, squeeze most of the air out, and then carefully crush the crackers. I use that highly specialized kitchen tool, the sole of my foot, if I don't have the rolling pin out for something else. Leave some larger crumbs in with the smaller ones.
- Add cracker crumbs to zucchini; add beaten eggs and milk/cream as needed to make a "dough" that will hold together. Set aside for 15 minutes to let crackers soak up the liquid.
- Heat oi, about 1/4 inch deep,l in skillet over medium high until a small bit of batter sizzles when dropped in.
- Use a measuring cup (I use a 1/3 cup size) to scoop up dough/batter; form with hands into a patties and put in skillet with hot oil. Fry 4-5 minutes, until golden brown, then flip and brown other side. Drain on paper towel covered rack, and keep warm in oven; serve as quickly as possible.
- You can add other seasonings to this as you choose; I've never found anything I like as well as the plain ones, maybe served with a little garlic aioli. Using salted crackers makes it unnecessary to add any more salt.
