Zucchini Fritter Tortilla Wrap
My dad tested these wrapped in a tortilla and he liked them. I think they would make a nice main dish for a picnic or travel day in the car or plane.
For this recipe, bake the mixture scooped on baking pans. Once baked, allow fritters to cool and they will be firm enough for a wrap filling, alone, or as a vegetable addition to a meat wrap.
Zucchini Fritter Tortilla Wrap Recipe
Shred four medium zucchini. A food processor works well for this, but a hand grater will do. Place in a large bowl, add one tablespoon salt, mix well, and let sit for at least 5 minutes before squeezing as much liquid as you can from the zucchini.
Dice a total of 3/4 cups fresh herbs.
Grate a total of 1/2 cup cheese.
Mix herbs, cheese, 2 eggs, 1/2 cup flour. Mix in the zuccinni. Put in fridge to chill about ten minutes.
Drop spoonfuls of the mixture on a baking sheet, drizzle each with oil. Heat in an oven at 400 degrees until dry.
Serve in a toasted tortilla for a light meal. Add a sausage or other meats for a heavier meal.
Peeking out from under the food is a plate that my husband used as a child. He claims they are unbreakable. Considering he comes from a family with six kids, I believe he is right, as we still have an entire set!