Zucchini Fritters

Make a batch of fritters using any soft veggie, like raw zucchini, yellow squash, or cooked veggies, like yams or broccoli stems. They are ”potato pancakes” with another vegetable.

I enjoy making fritters often during harvest time.

INGREDIENTS:

zucchini – 2-1/2 LBS, coarsely grated

salt – 1 tsp

BATTER:

eggs – 2

feta cheese – 2/3 cup or pecorino romano

bread crumbs, dry – 1/2 cup unseasoned, or Panko

flour- 1/4 cup

scallions – 2 cups, (1 bunch), minced

garlic, fresh – 2 tsp, (2 med. cloves), minced

parsley, fresh – 1/2 cup

mint, fresh – 3 TBS chopped (or 1-1/2 TBS fresh marjoram)

salt – 1/2 tsp

baking soda – 1/4 tsp, promotes browning

pepper – 1/8 tsp

vegetable oil – 2 TBS or more to fry fritters

INSTRUCTIONS: [This is for raw veggies that are grated.] [If using previously cooked veggies, finely mince and skip salting step below]

  • Grate squash and place in a colander then toss with one tsp salt and allow salt to release liquid for 30 minutes. Do not rinse off the salt.
  • Place the zucchini in a kitchen towel and gather all the corners to seal in the zucchini. Twist the toweling to wring out as much liquid as you can
  • Make the batter by combining the eggs, bread crumbs, flour, scallions, garlic, parsley, mint, salt, baking soda, and pepper. Add the zucchini to the batter only after the next step
  • Preheat the oven to 200 degrees while heating a large skillet under medium heat
  • Add the oil and when just beginning to smoke, fill a 1/4 cup measure and pour batter into skillet, press out to about a half-inch with the bottom of the measuring cup. Add more fritters, but cook in two batches so as not to crowd the skillet.
  • When golden flip and repeat; 2 to 3 minutes on each side. Be sure they are deeply brown
  • Place in covered plate in oven and continue with remaining batter
  • Serve wam

I love to serve with apple sauce or sour cream. Here are some purple yam and sweet potato versions

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