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Zucchini Fritters

September 3, 2010
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Can you say “weapons grade” zucchini? I’d wish I’d done a side by side, Mutt and Jeff, comparison with the behemoth I grated for these fritters and its tiny cousins I found at the farmers market. A co-worker of mine is great about passing along recipes and I knew this was a keeper when I read it. I followed the recipe but added a little dill and grated Parmigiano and whipped up some seasoned sour cream to dollop on top. They made a perfect appetizer that didn’t fill anyone up but put a little something in our stomachs while we sipped our Prosecco and St. Germaine cocktails last weekend. Below are a larger version of those bite sized ones. It’s up to you what size you make.

Zucchini Fritters

4 zucchini (about 1 pound)

1/4 yellow onion

1/4 cup of all-purpose flour

1/2 teaspoon baking powder

salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon dill weed

2 Tablespoons grated Parmigiano

1 large egg

Extra-virgin olive oil for cooking

Trim the stems from the zucchini and coarsely grate them.  Peel the onion and grate also.  Using your hands, gently squeeze the zucchini and onion to remove as much liquid as possible.

In a bowl, stir together the grated zucchini and onion, the flour, baking powder, 1/2 teaspoon salt, pepper, dill and Parmigiano.  Add the egg and mix well.

Line a plate with paper towels.  In a frying pan over medium high heat, warm 1 tablespoon olive oil.  Working in batches, drop the zucchini mixture by heaping teaspoons into the oil, spacing them about 1 inch apart.  Using the back of a wooden spoon, press down gently on the fritters and fry, turning once, until golden brown on both sides, about 3 minutes total.  Using a slotted spatula, transfer to the paper towels to drain.  Arrange the fritters on a ovenproof platter and keep warm in the oven while you fry the remaining fritters.  Repeat with the rest of the mixture.  It should yield 12 to 16 fritters.

This a “grate” way to use over-grown zucchini. Save the little ones to eat as themselves.

Mix it all together

Fry ’em up in some good olive oil and eat as a side dish or make silver dollar sized, perfect for an appetizer

Save these teeny tiny ones to eat as they are, grilled, sautéed or baked

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2 Comments leave one →
  1. brc permalink
    September 4, 2010 7:02 am

    This looks pretty easy. I think I could actually do this. Time to look for some zucchini!

  2. September 4, 2010 7:09 am

    Check with O’Malley’s … there’s were out of control last time I looked! These are about as easy at it gets. Just make sure to squeeze or press the grated zucchini and onion until you can’t get any more water out. I almost put it in a cheesecloth or thin dishtowel and twisted it, that works too. Let me know how you like them. Happy cooking on this fall like day!

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