Zucchini or Cauliflower Fritters

Crispy on the outside, and moist but not soggy on the inside. This is a family favorite made by my mom, so whenever you are making food using stuffed zucchini you can always use the inner flesh to make a batch, or just go ahead and make one from scratch, these are kid-friendly and great for breakfast, an appetizer, or a side dish. You can also make this with Cauliflower.

Ingredient

• 7 zucchini cored, the inner flesh makes approximately one minced cup
  • If making with Cauliflower you need to boil the cauliflower first, and drain any excess liquid. Would make approx 1 cup as well.
• 1 medium onion finely diced
• ¾ cup minced parsley
• 1 TBSP Salt
• 1 TBSP Cumin
• 2 eggs
• ½ TSP Baking Soda
• ¾ cup sieved flour
• ½ TSP Tabasco (optional)
• 1 garlic glove (optional)

Directions

• Sprinkle Zucchini with some salt and set aside to drain water.
  • If making Cauliflower you need to boil it, then let the liquid drain.
• Sprinkle salt on diced onions to allow excess liquid to drain.
• Using a cheese cloth, drain any excess liquid from the zucchini and onions.
• Add zucchini, onions, and parsley into food processor and pulse.
• Add salt, cumin, and eggs, and pulse again.
• Add flour and let the mixture come to desire consistency, you want it runny, but not liquid runny. If needed add more flour one TBSP at a time.
• You can cover and refrigerate until you need to fry it.
• Cover a frying pan with vegetable oil, it needs to be full yet shallow.
• I used an ice-cream scooper for mine. Bring out the mixture and add. Do not turn until the top is bubbly like a pan cake.
• Flip, let cook until golden brown and repeat.