Zucchini Fritters

I started with SO much zucchini, one so big I was intimidated. A plea to my Buy Nothing community left me with some awesome ideas and a few friends to share with. 🙂 I pulled out my cuisinart and started shredding. So quick and made it a perfect texture for …. Zucchini Fritters. A friend shared the recipe and I just adapted it a tad.
I believe she found it over at The Gardening Gourmet on August 26th.
Here’s what I did…
Mixed 2 cups of shredded zucchini – You don’t want soggy zucchini.
(I recommend shredding in the food processor as it is a bit less watery then and I left the skin on – I also cut the seeds out since my zucchini was so large and the center was a bit pithy. But with a smaller zucchini you could just go for it seeds and all.)
(You can also place the zucchini in a colander in the fridge on top a plate for a while to drain some of the excess liquid off before mixing it in.)
2 large eggs
1/4 cup green onions, diced
1/2 cup flour
1/4 cup shredded sharp cheddar cheese ( I think you could really get wild with the cheese and use what you have – it originally called for parmesan) 
1/2 tsp pepper
1 tsp salt (needed salt when served)
I just blended it all with a rubber spatula in a bowl.
Heated my cast iron fry pan with olive oil until it glistened – medium-high heat.
Using a small scoop (see mixing bowl pic above for a snapshot of the scoop) I put about 1-2 Tb of heaping batter and patted it down a bit with the back of my spoon.
Let brown, flip, and serve immediately or place on a wax paper lined cookie sheet in a preheated oven (200 degrees) to keep warm.
I served with a sriracha mayo (purchased it like this) but you could mix sriracha and regular mayo or really any chili paste. I also served with fresh diced green onions and diced tomatoes. A perfect blend of spice and fresh toppings!

Yum! Delicious and a great vegetarian recipe. Plus it uses up zucchini that grows so beautifully in our Washington summers. Hope you are inspired.
Stay tuned for another zucchini post or two as our Summer starts to wind down and I get creative trying to use up the last of our zucchini!

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