Zucchini Fritters with Sriracha Sauce #Foodie Friday

This was a true "refrigerator clean out" inspiration. I had left over rice, eggs, zucchini and ALWAYS, ALWAYS, a bottle of Sriracha. If I ever need a blood transfusion I'm am going to say I'm Type S for Sriracha. I wouldn't mind having this stuff pumped directly into my bloodstream; I love it so much.

If you planted zucchini in the garden and you get hit in August with a zillion zucchini this is a good recipe to have on hand. When you are tired of making zucchini bread, make this zucchini fritter instead. 

This recipe works best with leftover rice that has dried out a little. If you use fresh rice I would add some bread crumbs into the mixture to soak up the excess moisture. Make sure you fry these on a hot skillet, cast iron is the best for getting a nice crispness to the outside.

Zucchini Fritters with Sriracha

by Diane Balch

simplelivingeating.com

Ingredients:

2 small zucchini grated

1 red onion minced

2 to 2 1/2 cups of cooked leftover white rice

1 eggs beaten

1/4 cup of parmesan or Romano cheese grated

dash of pimento d espelette or cayenne pepper

salt and pepper

2 tablespoons of Extra Virgin Olive Oil

Optional: breadcrumbs

Directions:

1) Mix all of the ingredients, except for the oil, together in a large bowl.

2) Heat a cast iron skillet on medium high heat and add the oil to it. 

3) When the skillet is very hot (a splash of water immediately bubbles), make palm size patties and put them in the skillet.

4) Cook patties for about 3 minutes per side or until the outside gets golden brown. If you really want extra crunch to the outside, dip the patties in breadcrumbs before you fry them.

5) Serve with Sriracha sauce, yogurt makes a good topping too.  

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