Zucchini is very abundant in the summer time. When I used to grow it in my back yard I would make daily trips to my neighbors giving away zucchini. And when one or two fruits stayed on the bush too long, the zucchinis were huge. As long as you cut away the seeds when the zucchini are that large they are fine.
Grandma Isabella had no problem using up all of her extra zucchini. She would make these zucchini fritters that my sons love so much, and just about anyone else who tasted them. Grandma Isabella would bring a platter of these things in while we were watching TV or sitting outside on the patio and we would go through them like potato chips. You can’t eat just one! She also put plenty of fresh basil into the batter and along with the grated cheese on top of the finished fritter, made these morsels uniquely hers.
Once again, I follow her recipe and my sons ultimately tell me they don’t taste like grandma’s. Oh well, this is as close to them as you are going to get without Grandma Isabella making them for you herself.
Funny thing though, when my son came home from work and tasted the zucchini fritters I made he told me what I knew I would hear, “they don’t taste like grandmas”. But when I came home from work the next day….there wasn’t a fritter left in the house. Hmmmmmm! I bet he didn’t even bother warming them up.
- 1 1/2 Pounds Zucchini
- 3 Tablespoons Chopped Fresh Basil, about 6-7 large leaves
- Salt & Pepper
- 2 Eggs
- 2 Tablespoons Olive Oil
- 1 Cup water
- 1 3/4 Cup Al-purpose Flour
- Salt & Pepper
- Oil For Frying