Fall lighting is here and dinners look pretty cozy when captured in that golden light of the evening kitchen lamps ! These fritters were made with the last of the garden zucchini - grated and mixed up with bread crumbs, Parmesan cheese, some egg, some spices, and 'oven fried' to crispy bites. They were perfect dipped in creamy rich aioli !
They are ridiculously easy to make, folks ! The batter is moist enough that using a tablespoon to scoop and press along the inside of the batter bowl creates nice round fritters that pop easily onto a spritzed piece of parchment paper on a baking sheet. Then, simply spritz the tops with a bit of olive oil and pop them into a 400 degree F oven for 20 - 25 minutes, flipping them halfway through the oven time.
