Zucchini Fritters

First off, let’s all welcome Carlene back from a blogging hiatus with her Cherry Scones, hopefully she’ll stick around for a while!

We took a bit of a break from CTV appearances the last month, but wanted to come back for a timely garden cooking segment. Trying to figure out what I was going to cook, I ventured into a garden full of tomatoes, carrots, peas, beans, beets, zucchinis and more! After picking several different vegetables, I decided Zucchini was the way to go. There is tons of it every year and it usually just ends up in the typical zucchini breads or cakes, so I figured I would try something new – Zucchini Fritters!

These are really easy to make and are a great way to use up all that zucchini! For my first try at this recipe, I made thicker fritters (pictured above and below), giving them a softer texture, but the second time around, I made them half as thick as the ones pictured here, resulting in a crispier fritter. I’m more of a crispy/crunchy kind of guy, so I preferred the second (thinner) version, but feel free to make them either way!

Zucchini Fritters

BS' in the Kitchen

A great way to use up all that garden zucchini and get some more veggies in your diet!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Appetizer

Servings 4 -8 Fritters

Ingredients

  

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• Zucchini Fritters
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• 1 lb of zucchini ~450 grams
• 1 1/2 tsp salt
• 2 tbsp chives
• 1-2 cloves of garlic minced
• 4 tbsp parmesan cheese
• 1/2 cup flour
• 2 eggs
• 1/2 tsp baking powder
• salt & pepper to taste
• vegetable oil
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• Dipping Sauce
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• 1/2 cup greek yogurt
• 3-4 tbsp shredded cucumber
• 1 tsp chives
• sprinkle of garlic powder
• lemon juice to taste
• salt & pepper to taste

Instructions

 

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• Zucchini Fritters
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• Shred the zucchini, toss with 1 1/2 tsp salt and place in a colander for about ten minutes.
• Squeeze as much water out of the zucchini as possible. The weight will be reduced by around half (I had about 200 grams after squeezing out all of the water).
• Toss the zucchini in a bowl with the chives, garlic, parmesan cheese, adding salt & pepper to taste and add egg.
• Mix flour and baking powder together, stir into zucchini until evenly mixed without clumps.
• In a pan on medium heat, add enough vegetable oil to evenly coat the pan.
• Once heated, using a large spoon or ice cream scoop, place the fritter in the pan, flattening with a spatula.
• Fry until golden brown on each side, then place on paper towel to remove excess oil.
• Serve with dipping sauce.
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• Dipping Sauce
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• Shred your cucumber, squeezing excess moisture out with your hands.
• In a bowl, combine ingredients for the dipping sauce, adding lemon juice, salt and pepper taste.

These made great summery bites, and were really refreshing with the Tzatziki style sauce, but would also taste great with a tomato sauce, or topped with a fried egg (which I definitely tried)!

Enjoy,

Bob