featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

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Tuesday, November 30, 2010


Ever grate up zucchini for zucchini bread and find that one jumbo zucchini gives you way to much, even for several loaves? Today Cloris has a recipe for zucchini fritters. Quick, easy, and a great side dish to serve with hamburgers or chicken. Plus, they’re far more nutritious than potato pancakes. Enjoy! -- AP

(serves 4)

2 cups coarsely grated zucchini
1/2 cup chopped onion
3 beaten eggs
1/4 cup whole wheat flour
1/4 tsp. garlic powder
1/2 tsp. paprika
1 tsp. dried dill
1/2 tsp. salt
olive oil

Mix together all ingredients except the olive oil. Heat olive oil in skillet on medium heat. Drop zucchini mixture by the tablespoon full into oil. Cook until golden brown on one side. Turn. Cook remaining side.

Yum! Cloris tells me these can be served with applesauce, sour cream, or spaghetti sauce and grated parmesan cheese, depending on your mood and main dish. What do you think, readers? Let's hear from you. Post a comment to be entered in this week's drawing for a book from our Book Club Friday guest author. -- AP

1 comment:

Kathy said...

I'm amazed at the amount of zucchini recipes Cloris has come up with since this blog started. Everyone of them sounds yummy too.