Thus these Bisquick zucchini pancakes. I'm the only one in my family who will actually eat zucchini unadorned. But when I fry up these simple zucchini fritters, even my zucchini-hating husband chokes down a few without complaining. I'd say he was trying to set a good example, but when it comes to zucchini, even he won't go that far.
I like to give these zucchini fritters a Greek turn, using feta, green onions, and dill or mint. But there are lots of possibilities: goat cheese and chives; parmesan and basil; you get the idea. And why Bisquick? Because I'm too lazy to measure and sift on a weeknight, and these babies do better with a little lift. I use the low-fat Bisquick baking mix, and I have no issues with it. If you prefer another baking mix - a whole-grain one would work well here - please use it. Or use flour and a little baking powder and I think you'll be fine.
Bisquick zucchini fritters
Simple zucchini pancakes will make any kid glad to eat his vegetables.
- 2 cups zucchini, grated (2 large or 5 small)
- 1/2 tsp salt
- 1 egg
- 1/2 cup Bisquick, or more to get the right consistency
- 1/2 cup feta cheese, crumbled
- 2 green onions, chopped
- 1 tsp dried or 2 Tbsp fresh dill, chopped (or 2 Tbsp chopped fresh mint)
- freshly ground pepper to taste
- olive oil, for frying
Put the shredded zucchini in a strainer set over a bowl and sprinkle with the salt. Let sit about 20 minutes; some of the water in the zucchini will start to drip out of the strainer. Wad up a few paper towels and push down on the zucchini in the strainer, squeezing more of the liquid out. Do this a few times. I don't get manic about this - I know some people roll the zucchini in a towel and wring it out - I'm not that dedicated. A little extra liquid won't hurt the finished product.In a large bowl, beat the egg, then add the Bisquick, cheese, green onions and herbs. Mix it up - it will be thick. Now add the zucchini and mix again. You should have a batter the consistency of very thick pancake batter or muffin batter. Let it sit about 10 minutes; more liquid will come out of the zucchini and loosen it up a bit, and that's fine. Add a healthy dose of ground black pepper and mix once more.Heat a nonstick skillet over medium-high heat - I always use my cast-iron pan for this - and add about 2 Tbsp olive oil. Drop the batter by tablespoonfuls into the hot oil. Fry the pancakes until both sides are golden brown. Repeat with the remaining batter. Don't try to turn the pancakes too early, and don't skimp on the oil - either of these mistakes will cause the pancakes to fall apart. As the pancakes come out of the pan, put them on a rack set over a baking sheet. I don't like to drain fried things on paper towels - it makes them soggier than they need to be. You can keep them in a warm oven if you like, but I normally serve them at room temperature because in our house they're definitely finger food.
DetailsPrep time: Cook time: Total time: Yield: about 2 dozen fritters