I usually use some fresh dill, garlic and sauteed onion, and sometimes add some cumin and oregano. Once in a while I add some grated carrot, as well. Tonight, I made one batch with my usual batter, and another batch with the usual batter and a little chevre in the centre of the patty. Instead of frying them in olive oil, I baked them at 400 degrees F in an ovenproof dish that had been brushed with olive oil, turning them once. They didn't turn out as golden as they do when I fry them, but they still tasted good and were way more virtuous.
Later this week, I'll be making Ho Bak Jeon (Korean Zucchini fritters) with some sesame oil and jalapeno added to the flour, egg and zucchini batter.
What do you like to add to your zucchini fritters/patties/latkes/pancakes etc?
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