This is one of my favorite ways to enjoy the zucchini harvest! It's great for breakfast, lunch, dinner...you name it! You can make it your own by adding different herbs, cheeses and spices!
Methods Zucchini is heavy with water. When you grate the squash, you need to release the water in order to get the shreds to crisp up in the pan.
Storage Fritters will keep for a couple days in the fridge or freeze up to a month. To thaw, keep them in the fridge overnight and heat at 300 until heated through.
Trouble Shooting If your fritters are stuck to the pan, make sure you have enough oil; don't flip them too often; and don't cook them over high heat. Preheat the pan, add the fritters over med- med-low heat. If your fritters are too soggy, let them dry out longer next time. For now, you can add a bit more flour to absorb the moisture.
Variations Feta and Dill; Basil and Parmesan; Chives and Goat Cheese; pick your flavors. Add more garlic, or less, based on your taste. I’ve added shredded carrots to my fritters as well.
Sauces Above, I made a garlic and lemon sour cream (Good Culture, of course) I've also made an avocado cilantro cream, or a tangy ginger and soy. Depending on your chosen ingredients, you may not need to dip them at all!
olive oil - for sautéing
1 ½ lbs zucchini (3-4)
1 large egg
¼ cup flour
¼ cup fresh herbs – chives, basil, parsley, dill – whatever you prefer.
¼ cup cheese (feta and dill or parmesan or basil – goat and chives ... or you can skip the cheese)
1-2 garlic clove – minced (really, depends on taste...I prefer 3-4)
1 T cornstarch
Salt and fresh pepper
Shred zucchini and toss with sprinkles of salt. Place in a sieve over the sink or a bowl (pictured above). Let it drain for 20-30 mins and wring the zucchini in a clean kitchen towel.
Meanwhile, measure your dry ingredients, chop your herbs, mince your garlic, shred or crumble your cheese and beat your egg.
Mix your four and cornstarch together. Cornstarch isn't 100% necessary if you don't have it on hand, but it does help thicken the mixture.
Place zucchini in a large bowl and mix in egg, herbs, add dry ingredients and sprinkle in salt and pepper.
Heat oil, just enough to cover the pan, in a large skillet over medium heat.
Drop a heaping teaspoon of zucchini mixture into skillet, flattening slightly, cook until golden and crisp – about 3 minutes per side.
Transfer fritters to a paper towel-lined plate; season with salt and crushed red pepper, more cheese, or top with a dollop of hummus or whatever you desire (as discussed above)