Baked Asiago Zucchini Fritters

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Still trying to work my way through all that zucchini.  In fact the bread only ended up using about 1/3 of that squash, so looking ahead to the week and something easy to pack for lunch, I made a ginormous batch of zucchini fritters!  
I had shredded the entire zucchini the day before (did I mention I just treated myself to a Cuisinart recently?!), which made it super easy to dump into a big bowl (about 6 cups of it, all said and done) and add:

  • 1/2 yellow onion (pureed w/garlic below)
  • 2 cloves garlic
  • 1 cup asiago cheese (coarsely ground)
  • bread crumbs (I used my homemade croutons, finely ground)
  • dried basil/oregano
  • fennel seeds
  • salt & pepper
  • some nutritional yeast
  • 3 eggs 
This mixture was still a little too wet once these were all incorporated, but having totally ransacked my supply of breadcrumbs, I stumbled upon a surprise guest star in this meal.

I had bought one of those extended-family-size boxes of Goldfish awhile back, in preparation for summer festival snacking, and woefully only made it through a few handfuls at both String Summit and Phish combined.  

So I now have huge Ziplocs of these guys lying around, which apparently, when pulverized to a powder, make the most delicious addition to some homemade patties.  These are Original flavor, obviously.

I preheated my oven to 400, covered a baking sheet with some foil, and formed as many little patties as would cover the tray, with my hands.  After baking for about 25-30 minutes, they come out sizzling, golden brown, and fill the house with a delicious pizza aroma.  

Meanwhile, I took a bowl of thick plain yogurt, and stirred in some lemon juice and dried dill for a refreshing topping.  Also super easy to throw in a tupperware and bring to work for lunch!  

(Patties shown here nestled up next to some delicious kale-carrot-sunflower-seed-salad with maple-balsamic dressing.)

3 thoughts on “Baked Asiago Zucchini Fritters

  1. I was just given three rather large zucchini. I think I will be trying your recipes.
    I often grate extras and freeze in one or two cup portions. I then use it throughout the year for muffins and cakes. Sometimes I even throw grated zucchini into soups.

  2. That's a great idea, Laurie! I'm gonna' get Sweetie started grating right now…
    I'm also gonna' bake me some zuke fritters!
    mmmmm…don't you love this time of year?

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