My wife decided that she was going to bake zucchini bread. Instead of making a large loaf she decided to make little loafs. While she ended up with 2 cups of shredded zucchini left over. So she tells me figure out something to make for dinner that uses shredded zucchini. I was Iron Chef'd, a mystery ingredient was added to my meal. Here is what I made.
Scallops with Zucchini Fritters
2 cups Zucchini, shredded
2 green onions, finely chopped
1/4 cup parmesan cheese, grated
1/2 cup whole wheat flour2 eggs
Salt and pepper to taste
olive oil, enough to cover bottom of pan to fry fritters
2 slices of bacon, fried crisp and crumbled
10 roma tomatoes, cubed into thick pieces
2 green onions, finely chopped, reserve a couple of tablespoons for garnish
2 tbs olive oil
2 tbs white wine
1/2 lemon, juiced
I have never made fritters before this. You will have to eye this and maybe add more flour or only 1 egg. It will depend on how wet your zucchini is. Eggs act as the liquid and flour and parmesan as the thickener. Mix everything together but the olive oil and one egg. If mixture is dry add the second egg. If it is to wet add more flour. Take some of the mixture and make a pancake if it holds together you are ok. Heat oil in medium pan and cook the fritters. You should get 4 fritters, keep them kind of thin. Cook until golden brown on one side then flip and cook until second side browns.
Heat pan over medium high heat. Add the bacon and cook until crisp, set aside. If there is enough bacon fat add scallops if not add 1 tsp of olive oil. Remove from pan and add the scallops. Cook until they brown on one side and flip over and remove when second side starts to take on color. Add oil if needed then add the tomatoes and onions. When tomatoes start to get soft add wine and lemon juice. Cook until wine and lemon juice reduce.
Put fritters on plate, spoon tomato and onion mixture over fritters. Top with the scallops. Sprinkle bacon and reserved green onion over the top.