I learned to make these from a dear friend who was a retired maître d' at the MGM Grand in Las Vegas. They're one of those "get the kids to come visit" dishes...they'll summon my girls from miles away and pursuits unknown. With a grilled pork chop and some potato salad, they make a quintessential Southern meal. —Kayb
medium zucchini, grated
sleeve Saltine crackers, crushed
salt and pepper
In This Recipe
Combine all ingredients and let sit on counter for 20 minutes or so. This will allow liquid to leach out of grated zucchini. Stir batter again to incorporate that liquid.
Heat vegetable oil over medium high heat in a heavy skillet. Dip batter into oil about 1/4 cup at a time; fry 2-3 minutes, until golden brown, then flip and repeat. Drain on paper towels.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!