I’ve declared this week Zucchini Week. Harvest those last zucchinis in your garden or buy them up at the farmers market and grocery store on sale, and make these delicious recipes! See my Zucchini Chard Gratin from Monday and come back Friday for another zucchini recipe.

I made these zucchini fritter stacks as a lunchtime meal, but I think they would be amazing as an appetizer or party snack. The fritter itself is crispy with lots of flavor from the zucchini, cheese, and beer. Add tomato and avocado slices on top (and some bacon and extra cheese, of course) and you have a delicious combination of textures and tastes. You can deep-fry the fritters, but I don’t like using that amount of oil (it seems like a waste (although you can filter and save the oil), and the more hot oil there is, the more scared I am of getting burnt), so I use a shallow-fry technique here.

Zucchini Fritter Stacks (adapted from No Recipes and Sippity Sup)

Yield: 2 entrees or 4 appetizers

Ingredients:

1/2 cup all-purpose flour

1/4 cup hard cheese, finely grated + extra for topping *

* salt and pepper, to taste

1 large egg

1/2 cup cold beer **

** 1 lb zucchini (about 1 large or 2 medium zucchinis), grated (about 1 cup, packed)

2 – 3 cloves garlic, finely minced

1 jalapeno, finely minced

enough vegetable oil for 1/4″ deep coating of the pan

1 tomato, sliced

1 avocado, sliced

4 – 6 slices bacon, cooked

*I used an aged gouda, but nearly any other hard cheese, such as cheddar, gruyere, or parmesan, will work well.

**I used a homebrewed saison here and would recommend a saison, amber ale, or other light to medium-bodied ale (you want to avoid anything really hoppy).

Method:

