Zucchini Fritters Recipe
"Buy Now I tested these for our Super Bowl 2004 party, and everyone was so busy fighting over them, we all missed Janet Jackson’s big reveal! These fritters puff up into all sorts of odd shapes and disappear as quickly as they are fried. Variation: Instead of the Parmesan cheese, serve the fritters with your favorite ranch or blue cheese dressing. Recipes in Judy Bart Kancigor’s book Cooking Jewish were compiled from over 300 family members and friends. This recipe is by Wendy Altman Cohen. This dish was featured as part of our Hanukkah Recipes photo gallery...."
INGREDIENTS
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1 1/4 to 1 1/2 pounds zucchini, unpeeled, finely grated
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1 cup all-purpose flour
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1 1/2 teaspoons baking powder
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2 teaspoons sugar
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2 teaspoons plus a pinch of kosher (coarse) salt
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2 large eggs, separated
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1/3 cup milk, preferably whole milk
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1 tablespoon butter or margarine, melted
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Vegetable oil or solid vegetable shortening, for deep-frying
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1/3 cup freshly grated Parmesan cheese
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