Zucchini Fritters

Once you understand the basic idea, you'll realize that you can pretty much use any vegetable. Only caveat; they must be hand-grated, and then squeezed to remove the water.

If you want to be all nouveau about it, you can bake them instead of frying. They'll have the same texture minus the grease. Of course, if your goal is to be the size of Mark Bittman's ass then this is not an option.

Ingredients

1-2 zucchini grated
1 red onion grated
2 eggs
1/2 cup parmigiano-reggiano grated
breadcrumbs
salt
pepper

Recipe

Two eggs, salt and pepper. Whip 'em, whip 'em good.

Add the squeezed shredded zucchini and onions. You can actually "see" the squeezing part since they are in the shape of the CC's palm.

Parm plus breadcrumbs.

The final mixture. It will be slightly "loose", and it can be a bit tricky to shape them. Add more breadcrumbs if you're not totally comfortable with it.

Lay them out on a lightly oiled sheet, and bake at 450F for 20-22 minutes. You must turn them over at the 12 minute mark. (You could just pan fry them, of course.)

Yummy, yummy, yummy in my tummy. (The red sauce is Sriracha naturellement!)