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Meatless Monday: Zucchini Fritters

Apr 16, 2012 07:09PM ● Published by Anonymous

I tried to grow zucchini in my garden last year, and only ended up with about 4 actual vegetables. A marked difference, for sure, from what I've heard about gardeners ditching their excess zukes on neighbors' doorsteps when the crop became overwhelming. Though I had planned to try again this year, the Lowes store where I was picking up my plants for the season didn't have any zucchini, so I branched out to grow Swiss chard and Spinach in its place.  

And while I'm all for eating seasonally, I just cannot go all winter without a zucchini. So while I skip over them while they're spindly and pathetic, I've managed to find some decent ones in the stores lately.

Zucchini Fritters
Makes 6 fritters

2 medium-sized zucchini
1 large egg, lightly beaten
1/2 cup all-purpose flour
1 tablespoon Old Bay
1/2 teaspoon baking powder
salt and pepper to taste
Vegetable oil, for frying

Using a box grater, grate the zucchini. Wrap the grated zucchini up in a paper towel and wring the excess water out (there will be a lot of it!)

Put the zucchini in a medium-sized bowl. Add the egg, flour, baking powder, Old Bay, and salt and pepper and combine thoroughly. 

Heat the vegetable oil in a large skillet over high heat. Let it get really hot! Make a small patty, just slightly smaller than the palm of your hand, and drop it in the oil. Let it cook for 4-5 minutes (until browned) and then use a spatula to flip. If the fritter is getting brown too quickly, turn down the heat. 

Remove the fritters from the oil and lay on a paper towel.

To make a sauce, mix a dollop of sour cream, fresh lemon juice, dried dill, and salt and pepper. Serve with the fritters.  

Eat+Drink+Shop the bent fork

 

 

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