Thursday, July 19, 2012

The Zucchini Season Begins: Zucchini Fritters


Our CSA pick up from Almost Urban Farms netted us some extra zucchini along with our other goodies this week. There was a bin filled with extras and a note inviting people to take an extra one. I know some of this extra zucchini will become a fabulous chocolate cake but I can only make (and eat) so much cake.  Last night with dinner, I made some zucchini fritters to go with the sliced roast beef I pulled out of the freezer. The fritters themselves are more like a potato pancake, without the potato. I have made these with grated potato before and they tasted wonderful but last night, I wanted to try these with all zucchini. The Boy has been eating the leftovers all day. (Because 16 year old boys eat pretty much all day)



Zucchini Fritters - printable recipe

4 cups zucchini, grated (I used half yellow, half green)
1 onion, grated
2 cloves garlic, grated on a micro plane, or crushed
2 green onions, chopped
handful of parsley, chopped
1/2 cup flour
1 egg
salt & pepper
Canola oil for frying

Heat up a large skillet over medium high heat with a small amount of canola oil in the bottom. This is a good time to line a baking sheet with foil, place a rack in the pan and plunk it in the oven. Set the oven to warm. This will help you fry all the fritters in batches and keep them warm.

Grate the zucchini, onion, and garlic into a large bowl and mix in the green onions, parsley, flour, salt & pepper and the egg.

Mix well to combine everything. It will look gummy and pasty, but will fry up a nice golden brown.

Once the oil is nice and hot (a drop of water will skip across) drop the batter by large spoonfuls and gently flatten them out.

Fry the fritters until golden brown on the edges and they start to dry out a bit on top then gently flip them over to finish cooking. (Be gentle so you don't splash the oil)

Transfer gold brown fritters to your pan in the oven to keep warm until the entire batch is cooked.


Last night these little gems were served up with hot roast beef sammies. Thank goodness for leftovers in the freezeer!!

Until next time, stay warm and eat well!

Our fabulous bounty this week!

4 comments:

  1. i make similar one of our favourite way to have zucchini

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  2. I have not made any zucchine fritters before. What a great idea to them it this way. I am sure this dish will be a crowd pleaser. Bookmarked the recipe. Thanks and thanks once again for trying my braised pork loin recipe and letting me know that you are happy with the outcome. It is very kind of you to do that. Hugs.

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    1. Aw, thank you! I knew when I saw that braised pork, it was what I was going to make! I couldn't believe I had everything on hand to make it!! It was so fabulous. It will be made again, and again, and again!!!

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  3. hmm... I've never seen yellow zucchini. its usually the green ones on the market and I'll grow the french greys here at Turtle Creek.

    But its some fried food goodness... and you know I love it fried :)

    love the fritterers

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