Zucchini Fritters

I made these zucchini cakes following the recipe on Ree's blog, The Pioneer Woman.

Ingredients:

(for 10 small cakes/fritters)

4 small (or 2 large) zucchini, grated
1/2 grated onion
Garlic powder
Salt
Pepper
Red pepper flakes
1/4- 1/2 cup bread crumbs
1 egg, beaten
3 Tbsp all-purpose flour
Oil for pan-frying

Method:

Sprinkle the grated zucchini with salt and set aside while you get the rest of the ingredients ready.

In a large bowl, mix together the grated onion, garlic powder, salt, pepper, red pepper flakes, bread crumbs, egg and flour.

Squeeze out the excess liquid from the zucchini and add it the rest of the batter. Mix well to combine.

Heat oil in a large skillet over medium heat. Use just enough oil to coat the bottom of the skillet.

When the oil is hot enough, drop small mounds of the zucchini mixture into the skillet and flatten slightly. Shallow fry until the cakes are crisp and golden brown on one side, about 3-4 minutes. I was able to fry 3-4 cakes at a time. Flip and cook the other side similarly. Repeat with the rest of the batter.

Drain on paper towels. Serve hot with the dipping sauce of your choice. We had ours with this tasty ranch dip.