Zucchini Fritters & Sweet Potato Chips

As I said in my previous post, zucchini is a very versatile vegetable. A great use of zucchini is shredded and cooked into fritters.

Zucchini Fritters

(Yields 4 servings - 2 fritters per serving)

Ingredients: 

• 1 large zucchini, shredded
• 1/2 medium onion, diced
• 1/2 cup parmesan cheese
• 1/3 cup flour
• Bunch of parsley, chopped
• 1 tsp. oregano
• 2 eggs
• Salt and pepper - to taste

Directions:

1. Shred zucchini (I used a food processor)
2. Mix together zucchini, onion, parmesan cheese, flour, parsley and oregano
3. Stir eggs into zucchini mixture
4. Heat pan over medium heat. Once hot, add small amount of olive oil (enough to coat pan)
5. Scoop mound of mixture into pan, then flatten slightly. Cook until golden brown - about 2 or 3 minutes on each side
6. Transfer fritters to paper-towel lined plate and serve 

I paired this with sweet potato chips, steamed green peas (from the CSA!) and steak. 

Sweet Potato Chips

(Yields 2-3 servings)


Ingredients

• 1 medium sweet potatoes
• Olive oil
• Garlic powder (or whichever seasonings you like!)
• Salt

Directions

1. Preheat oven to 350°F
2. Thoroughly wash and dry sweet potatoes
3. After peeling potatoes, CAREFULLY slice into thin slices on a mandolin
4. Coat sweet potato slices with olive oil, garlic powder and salt
5. Place in a single layer on a cookie sheet 
6. Cook for 15-20 minutes, or until potato chips are golden brown and crispy

 
Here is a picture of the sweet potato chips before they went into the oven:


 And here is the meal in its entirety:


Enjoy and thanks for reading!