Fox 8 Recipe Box: Zucchini Fritters & Garden Fresh Salad

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Are you looking for some new ideas on how to use all the zucchini, tomatoes, corn and cucumbers that is coming out of your garden?

Stefanie Paganini from the Paganini School of Cooking in Chesterland shared two delicious recipes with Fox 8's Kristi Capel.

Click here to learn more about the upcoming  ICASI  Fall Open House.

Zucchini Fritters

Serves 4-6

Ingredients

1 large zucchini (about 2 cups), shredded
5 large eggs
1 1/2 cup all-purpose flour (may use more if need be)
¼ cup water
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
¼ teaspoons red pepper flakes or hot sauce
¼ Vegetable oil for cooking fritters

Grate the zucchini into a bowl using the large grating side of a box grater.
Mix together flour, eggs, water, baking powder, salt, garlic powder, and hot sauce.  Mix in zucchini.

Heat an 8 inch sauté pan over medium heat and add about a ¼ cup of vegetable oil.   Heat oil in pan so it is hot but not smoking.  Using an ice cream scoop,  scoop batter into the pan and fry fritters about 2-3 minutes on each side until golden brown.   Serve hot.

Tomato Cucumber and Corn Salad

Serves 4-6

2 ears of corn, cooked
2 garden tomatoes
1 large cucumber
3 Tablespoons apple cider vinegar
3 Tablespoons extra virgin olive oil
1 Tablespoon fresh cilantro, minced
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper

Peel cucumber. Chop vegetables into a small mixing bowl.  Add remaining ingredients and adjust to taste.