The Outdoor Kitchen Show | home
This is Debbie Salvant's recipe and they are delicious right out of the pan! The trick to this is getting all the moisture out of the zucchini and yellow squash. After grating on a mandoline, sprinkle salt on it and let it sit in a colander in the sink to drain excess liquid. Then press it in paper towels. Squeeze that water out! This is the recipe for a small batch. We tripled it for the show, since we had several people over.
1 cup grated zucchini
1 cup grated yellow squash
1 egg, slightly beaten
1/2 an onion, grated
2 tsp garlic paste
2 tbs chopped parsley
1/2 cup flour
1 tsp baking powder
1/4 cup parmesan cheese
Magic Swamp Dust cajun seasoning to taste
olive oil/butter for skillet frying
In a large bowl, mix all the ingredients until the flour and egg is well incorporated. Drop the batter by the tablespoon (or 2) into a hot skillet with just a little olive oil, butter, or cooking spray. Fry over medium heat until golden brown on each side. Serve hot and crispy!