Good Morning America: Rachael Ray Zucchini Fritters Recipe

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Good Morning America: Rachael Ray and Michelle Obama

Rachael Ray will be starting her 7th season today and her first guest on the show is First Lady Michelle Obama. Ray said the first time she met the First Lady, Michelle Obama was eating a greasy cheesburger and they both decided Michelle should be eating healthier. Who better to make a cheesburger healthy, other than Rachael Ray.

Rachael Ray said she and Michelle Obama will be making healthy meals on the show today, as well as taking the Presidential Fitness Test and have some great kitchen talk over some great and healthy food.

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Good Morning America: Tailgating Food

Good Morning America: Rachael Ray Zucchini Fritters Recipe

Rachael Ray shared her Zucchini Fritters recipe and discussed the upcoming 7th season of her talk show, with guests like First Lady Michelle Obama.

Rachael Ray said she loves football and she loves tailgating. Ray said to check out the new fold out in her magazine, Everyday with Rachael Ray, for great tailgating food ideas such as steak and potato shish-ka-bobs, oatmeal whoopie pies and other simple recipes.

Good Morning America: Zucchini Fritter Recipe

Rachael Ray made some delicious looking fritters on the Good Morning America show. The recipe is below.

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Ingredients

  • 2 zucchini, halved lengthwise
  • salt and pepper
  • 2 15 ounce cans stewed tomatoes or diced tomatoes with green chiles, lightly drained
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 cup whole milk
  • 1 eggs
  • 1 small onion
  • 2 cloves garlic
  • 1/2 cup grated parmigiano-reggiano (a generous handful)
  • 2 tablespoons each finely chopped parsley and mint
  • a small handful basil or tarragon leaves shredded
  • EVOO or vegetable oil for shallow frying
  • 2 scallions, sliced on the angle

Directions

  1. Preheat the oven to 275 degrees.
  2. Place a wire rack on a baking sheet and place in the oven.
  3. Scrape out the seeds from the zucchini with a spoon.
  4. Shred the zucchini on a box grater or slice thinly with a knife. Other foods can be used as well, including squash or cucumber.
  5. In a strainer or colander, salt the zucchini and let drain for a few minutes. The salt helps to add flavor to the zucchini and keep it from burning to easily.
  6. Press out any excess liquid.
  7. In a large saucepan, heat the tomatoes over medium heat for about 5 minutes. Season with salt and pepper. Keep warm.
  8. In a large bowl, add the flour and baking powder. Make a well in the center and add the milk and egg. Whisk together the milk and egg, then incorporate the flour.
  9. Stir in the zucchini. Grate the onion into the mixture. Grate in the garlic. Season with salt and pepper. Stir in the cheese and herbs. Other herbs can be used as well. Add cayenne to spice up the fritter or any other favorite spices to add a special kick.
  10. In a large skillet, heat a thin layer of oil over medium-high heat. Drop 3-inch cakes of batter into the pan in batches.
  11. Cook, flipping once, until golden, 4 to 6 minutes. It may look messy at first, but the fritter will harder up and look less like a messy blob after a few minutes of cooking in the oil.
  12. To serve, top the fritters with the tomatoes and scallions.

Of course she made it seem a lot more simple on the show.

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