I’m having a lot of fun trying to come up with different ways to use our garden harvest and this Fresh Zucchini Fritters recipe is helping out in the zucchini department. Fortunately, I am not at the “bake a zillion loaves of zucchini bread and freeze it” phase yet. We only have a couple of plants, so I might be okay there.
This recipe has actually been in my TRY THIS cache for about a year, so I am glad to have a good reason to use it. I am whittling away at that pile of recipes little by little.
Usually when I save a recipe it only appeals to me but I think this one was good enough for everyone to enjoy. It’s healthy and tasty so that’s a win-win. And it really doesn’t take that long to prepare. The longest part is just letting the zucchini drain off all that water. Can you believe how much is in there? Goodness.
This recipe calls for 4 cups shredded, and I got all of it out of 1 big zucchini. And everything else was just stuff I already had on hand. Don’t you just love that? I do not like having to run out and pick up one or two ingredients for a recipe, because you know good and well that you are going to end up with several more things than what was on your list. Every. Time.
You will probably want to make up some light sauce to go with this, just for a little extra something. I made some tzatziki sauce the other day, to use some of my cucumbers. Boy, they are prolific this year. That is really good on these fritters, or a little bit of sour cream would be good, as well.
A nice cold beverage would be great with these. Try some Agua Fresca.
Hope you enjoy these!
Fresh Zucchini Fritters
- July 9, 2020
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Ingredients
- 4 cups grated zucchini
- 1/2 teaspoon of salt
- 1/4 cup shredded Parmesan cheese
- 1/4 cup sliced green onions
- 1/4 teaspoon peppercorn seasoning
- 1/2 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 1 egg white, yolk reserved
- olive oil
Directions
- Step 1
- Place shredded zucchini in a strainer over a bowl. Toss with salt and let sit for 10-15 minutes, stirring occasionally.
- Step 2
- Press down the zucchini with your hands to release the liquid through the strainer. Transfer zucchini to several layers of paper towels and place another layer on top. Massage it until you have released as much liquid as you can.
- Step 3
- Place zucchini in a bowl and add remaining ingredients. Toss together. I added about half of the reserved egg yolk to hold the batter together a little more.
- Step 4
- In a large non-stick skillet heated to medium-high heat, add the olive oil and lightly coat the bottom of the pan.
- Step 5
- Drop zucchini batter by 2-tablespoonfuls into the pan and lightly spread the fritter to about a 3-4 inch size. Cook for 2-3 minutes per side until golden brown and crisp.
- Step 6
- Transfer to a paper towel-covered wire rack, then serve right away. If not, you can warm these up in the same skillet right before serving.
