Zucchini Fritters

Serves/Makes:30 Fritters

Ingredients
2 cups (475 ml) zucchini, grated
1/4 cup (60 ml) onion, chopped
1/2 cup (125 ml) cheese, grated
2 eggs, beaten
1/2 tsp (2 ml). baking powder
1/3 cup (80 ml) flour (or more)
1/2 tsp (2 ml). salt
1/4 tsp (1 ml). pepper
shortening for frying

Preparation
Beat eggs.
Add zucchini, onion and cheese.
Mix well.
Add baking powder, flour, salt and pepper.
Mix and drop by large spoonfuls into hot skillet with shortening.
Brown on both sides.

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Zucchini with Green Chiles

Ingredients
2 tablespoons vegetable oil
3 cups (3 large) sliced green zucchini
2 cups (2 medium) sliced yellow crookneck squash or yellow zucchini
1 cup (1 small) sliced onion
2 cloves garlic, finely chopped
1 cup (1 medium) chopped tomato
1 cup (7-ounce can) ORTEGA® Diced Green Chiles
1/2 teaspoon salt

Instructions:Directions
HEAT vegetable oil in large skillet over medium-high heat. Add zucchini, squash, onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender. Add tomato, chiles and salt; cook for 1 minute or until heated through.

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Zucchini Muffins

3 eggs
1-1/3 cups (325 ml) sugar
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) orange juice
1 tsp (5 ml) almond extract
2-1/2 cups (600 ml) all purpose flour
2 tsp (10 ml) ground cinnamon
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
1/2 tsp (2 ml) ground cloves
1-1/2 cups (350 ml) shredded zucchini

Instructions:In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
Combine dry ingredients; add to the egg mixture and mix well.
Add zucchini and mix in well.
Fill greased or paper-lined muffin cups two thirds full.
Bake at 350 degrees (175 C.) for 20-25 minutes.
Cool for 10 minutes before removing to wire rack.

Comments
What a great way to use the abundance of zucchini. These muffins can be frozen to be used later.

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