Baked Zucchini Fritters

Submitted by Gavin

This is a little involved and has a few steps.

Ingredients:

4 lbs of fresh zucchini

(this may seam like a lot but it will make sense later)

4 Cloves of garlic (finely diced)

1 Small white onion (finely diced)

1 Red pepper (finely diced)

1 Cayenne pepper (finely diced)

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4 Eggs

1 tbsp Sour Cream

1/2 cup Bisquick

1/8 cup grated Parmesan Cheese

1/4 tsp Ground Pepper

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Shredded Cheddar Cheese

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Directions:

Step #1

Grate all of the zucchini.

In a bowl, mix zucchini, diced garlic, onion, red & Cayenne Pepper.

Cover and microwave on high for ten minutes. 

Stir, drain and cover, let sit until cool.

Step #2

Once it has cooled you have to squeeze as much liquid out as you can.

*I use cheese cloth.  A thin kitchen towel or a cut up old white t-shirt will work well too. Put a pile in the center, pull up the sides and twist the top until liquid stops draining through. You will never get out all the liquid but it should be a nice firm ball when you are done. You should end up with about 3 cups of the veggie mix.

Place the mix in a large bowl.

Step #3

In a separate bowl whip together the eggs and sour cream until smooth.

Fold that into the veggie mix until it is evenly distributed.

Fold in grated Parmesan Cheese and black pepper.

Sift in Bisquick and fold  until smooth.

*Refrigerate for at least 1 hour.before baking.

On a sprayed cookie sheet put a 1/4 cup mounds and flatten them to about a 1/2 inch. place them about 1/2 inch apart. They don't spread much.

Place a small pile of shredded cheese on each (optional)

Preheat oven to 350º

Bake for 25 minutes, or until cheese is golden brown (time may vary)