Hi, Foodie Friends! My friend Cindy from the blog “Hun…What’s for Dinner?” came over to share her Zucchini and Pine Nut Fritters with Lemon Parmesan Mayonnaise! WOW! Cindy, these look amazing. I can’t wait to hear all about them! Take it away, my friend!
Hi, my name is Cindy and I am the voice behind the blog Hun… What’s for Dinner? I’ve been blogging for almost 5 yrs and absolutely love sharing my love for food with everyone.
What first started as a way to share my recipes with my family, has now blossomed into something I love doing and sharing with everyone. I am a Stay at Home Mom, to 2 children (a boy and a girl) and I am married to a Chef. When we were married, I thought I had it made and that I’d be dinning on 4 course meals every night. I quickly learned that I would have to start cooking, if I didn’t want to live off of cereal and blue box mac n cheese every night. Using the skills my mother had taught me, along with things I’ve learned from reading cookbooks and watching the Food Network, I am now in charge of 98% of the meals in our house. You can join me on Facebook, Pinterest and Twitter as well!
Today I’d like to share one of my summer dishes with you. I love the summer, because the fresh vegetable and fruits are in abundance. You can always find zucchini in our house during the summer and zucchini fritters are a great way to use them up. There are many different ways to make fritters. The recipe I am sharing with you today, has an Italian twist to it. I added butter pine nuts, Parmesan a touch of basil to the zucchini. Served with a Lemon Parmesan Mayonnaise, these fritters are a perfect light lunch.
Zucchini and Pine Nut Fritters with Lemon Parmesan Mayonnaise
3 large zucchini
2 green onions, finely chopped
olive oil, for frying
½ cup pine nuts
1 cup coarsely grated Parmesan
2 eggs, lightly beaten
½ tsp dried oregano
2/3 cup all-purpose flour
salt and black pepper
Lemon Parmesan Mayonnaise
1/3 C mayonnaise
zest of 1 lemon
juice of half lemon
3 TBS grated Parmesan cheese
fresh ground pepper
1 tsp fresh parsley, finely chopped
Coarsely grate the zucchini and place in a fine mesh colander. Sprinkle with 2 teaspoons of salt, toss and set aside for about 30 minutes.
In a small skillet, lightly toast the pine nuts. Place them on a plate to cool.
Squeeze the zucchini to remove excess liquid and pat dry with a paper towel. In a bowl, mix the zucchini, green onion, pine nuts, Parmesan, eggs and oregano. Stir in the flour and mix well. Add salt and pepper to taste.
Heat olive oil in a large skillet until it ripples. Working in batches, drop about 2 tablespoons of zucchini mixture per fritter. Flatten then mixture, using the back of a spoon. Cook for 5-7 minutes; until the bottom is golden and firm. Gently flip the fritters and cook for another 4-5 minutes over medium heat. They should be golden on both sides.
Drain on paper towels. Serve hot or at room temperature with Lemon Parmesan Mayonnaise.
Mix the mayonnaise with the lemon zest and juice, Parmesan, pepper and parsley. Refrigerate while fritters are cooking.
If you want to know more about Cindy, Check out her Pampered Chef page and follow her on Facebook!