Zucchini Fritters

I was looking around online for some new recipes to try and I found this one for zucchini fritters.  I don't really know what fritters are so I looked it up.  Wikipedia says a fritter is "a name applied to a wide variety of fried foods, usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, or other ingredients."  Hmmm.  That doesn't really fit into my ketogenic, non-fried, no grain based carbs diet, but I looked at the recipe and it looked like it fit the bill.  Actually they are meant to be a healthy substitute for tater tots.  I will tell you right now, they are not a good substitute for tater tots, but they taste good in their own right.

Here is the batter.  I only changed one ingredient amount: I used about 1/4 tsp pepper instead of 1 tsp.  I don't like things like this to taste too peppery.  I also used the Parmesan cheese because I had some.    

At this point you can spoon the batter up like cookies on a cookie sheet or throw them into a muffin tin.  I chose the muffin tin because I knew I would be baking real cookies later on in the afternoon and I did not want to have to wash the cookie sheets more than once.  

I baked mine for about 22 minutes and they were pretty browned on the outside but they were a little soggy all around.  Maybe they are more tater tot like if you make them like cookies.  Who knows.  I did and have enjoyed eating them fresh and as leftovers so I will be making them again.  Other comments on the original site said they added in other vegetables too so I assume you can just throw anything in.  

Here you can see the dark crusts.  I think it's just because I used too much spray when I greased the tin.  But then, they still stuck a little so I'm not sure using less would be better.  They tasted good but I can't describe it.  You'll have to make them to find out for yourself.