Zucchini Fritters

Wait for it!  The Zucchini harvest is about to begin!!

Every summer I’m asked by multiple neighbors “Do you want any zucchini?”.  As the days get hotter, the zucchini grow faster and larger!

Here’s a super easy, really delicious recipe for a side dish for any summer meal, a great lunch snack or even for breakfast with a fried egg on top!

Here’s some fun facts about zucchini:

• Zucchini are considered fruits as they are the seed bearing part of the plant that requires pollination
• Zucchini flowers are also edible
• One cup of Zucchinis contain 95% water
• Zucchinis have more potassium than a banana!

Use a box grater to shred the zucchini-watch your knuckles!

Grating zucchini only takes a couple of minutes and a box grater is faster to clean than your food processor bowl and blade!

Squeeze out as much moisture as possible

You don’t want soggy fritters, so squeeze-squeeze-squeeze!  You will be amazed how much water is in those zucchinis!

Mix it all together, fry them up and you’re ready to eat.

Zuchini Fritters

With summer in full swing, the zucchini will be abundant any day now!! Here's a recipe everyone will like. This recipe will make 12 3-inch fritters

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Side Dish

Cuisine American

Servings 4 people

Calories 296 kcal

Equipment

• Large mixing bowl
• Box Grater

Ingredients

  

1x2x3x

• 2 large eggs whisked
• ½ cup all purpose flour
• 3 ounces Feta cheese crumbled
• 2 teaspoons fresh mint chopped
• ¼ teaspoon Kosher Salt
• ¼ teaspoon Freshly ground black pepper
• 2 medium Zucchini
• ½ cup Sweet onion minced
• 4 tablespoons olive oil
• Flaky salt for finishing

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Instructions

 

• In a large bowl, whisk the eggs until well blended then mix in the flour, feta, mint, salt and pepper. Mix until well incorporated
• Slice the ends off the zucchini. Using the coarse side of a box grater or shredding disk on a food processor, grate the zucchini. Transfer to a clean dish towel and roll up like a burrito. Hold over the sink and twist the ends in opposite directions to squeeze out as much moisture as possible.
• Add the zucchini to the bowl, along with the onion and mix to thoroughly combine.
• Heat a large sauté pan or griddle over medium heat. When it's hot, add just enough oil to coat the bottom of the pan. Line a large plate or baking sheet with paper towels and set a cooling rack on top.
• Working in batches, scoop 2-3 tablespoon dollops of the zucchini mixture on to the hot pan. Use a spatula to flatten each one slightly. Fry until the bottoms turn golden brown, about 3 minutes, turn over onto the other side and fry until the second sides are golden brown, about 2 minutes. Transfer to the wire rack and sprinkle lightly with the flaky salt.
• Repeat with remaining zucchini mixture, adding a small amount of oil between batches as needed and letting it heat until it shimmers.
• Serve immediately or keep the fritters warm in a 180℉ oven.

Notes

Serve with:

Dollops of  Sour Cream or Greek yogurt

Squeeze of lemon

A little pesto

Other favorite condiment

Substitutes:

Any summer squash will work with the recipe

Gluten free?  Substitute chickpea flour

 

Nutrition

Calories: 296kcalCarbohydrates: 17gProtein: 9gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 112mgSodium: 433mgPotassium: 344mgFiber: 2gSugar: 4gVitamin A: 423IUVitamin C: 19mgCalcium: 141mgIron: 2mg

Keyword Zucchini, Zucchini Fritters

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