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Zucchini Fritters or Zucchini Pancakes

• 2 1/2 cups zucchini, grated (1 1/4 lbs. yields approximately 2 1/2 cups, tightly packed)
• Cavender's All purpose Greek seasoning, to taste
• 3 tsps. salt, divided
• 1 1/4 cup flour
• 2 Tbsps. sugar
• 1 1/2 tsp. baking powder
• 1/8 tsp. nutmeg
• 4 eggs, separated
• pinch cream of tartar
• 1/2 cup milk
• 8 oz. sharp cheddar cheese, grated
• Use peanut oil, in a deep fryer, for fritters; or, use butter for pancakes, in a large sauté pan.

In a colander, set over a wide dish, toss grated zucchini with two teaspoons of salt. Let drain for two hours.
Once drained, rinse under cold water. Squeeze out liquid. Season with Cavender's.

Sift 1 teaspoon salt with the flour, sugar, baking powder, nutmeg. Set aside.

In a large mixing bowl, beat yolks. Stir in flour mixture alternately with milk. Add cheese. Mix well.
Add zucchini. Mix well.
In a small bowl, beat egg whites with cream of tartar until stiff.
Fold egg whites into zucchini mixture.

Heat peanut oil in a deep fryer or melt butter in a large skillet over medium-high heat.
See notes above to determine your desired size.
Drop dollops of batter in the hot oil or skillet.
Cook about 1 1/2 to 2 minutes. Flip, only once.
Cook about one minute more.
Drain on paper towels or on a rack.

For pancakes, add butter, as needed, in between batches.
Makes approximately 4 dozen fritters or pancakes, depending on the size you choose.

Serving suggestions:
For appetizers: Serve with chipotle aioli.
(See below for quick aioli!)
For brunch: Top with poached egg and hollandaise.
Use your imagination! Top with crabmeat, crawfish etouffee, or any of your favorite concoctions!

Quick Aioli:
Mix 4 parts mayonnaise with one part finely chopped chipotle peppers. Refrigerate unused portion. Keeps for as long as the expiration date of the original mayonnaise.

This recipe was inspired by a recipe from Gourmet Magazine, back in the 70's.
My love of cooking came from my dad, W.J. (Bill) O'Brien, Jr.
We spent many hours talking about food and experimenting with new ideas. Gourmet Magazine was our main resource!

Submitted by: Mimi Gardner