Zucchini Fritters to Die For!

Hi friends! Happy Almost Fall! 

Well, as usual, at this time of year, all our hard work in our gardens is paying off. Also, per usual, late summer/early fall brings smaller tomatoes and larger … very large zucchini! 

What to do with it has never been a problem for me. I love cooking and baking with zucchini and squash. 

Earlier in the season, I ate every scrumptious summer squash I could find for dinner, along with my fresh green beans, tomatoes, peppers, onions, cucumbers and potatoes! Last year’s leeks provided me with plenty of seeds to get this year’s crop growing soon. Never a dull moment. But I must admit I love it!!

Which brings me to sharing one of my favorite ways of using zucchini!  My squash came in wonderfully all Summer but my zucchini never really took off. Fortunately for me, my Pastor’s Wife’s zucchini grew in abundance and she shared plenty! 

To start, shred, salt and let your zucchini drain for at least a couple of hours, squeeze out as much of the remaining liquid as you can before adding to your fritter mixture. 

To drained zucchini add remaining ingredients. 

Start with 4 tablespoons of flour and add up to two more until when you pull your batter to one side of your bowl, no liquid remains. 

Make each fritter with 2 heaping Tablespoons of batter, flatten with the back of your spoon. Be sure not to overcrowd your pan.  

Ingredients:

In a large bowl combine:

4 cups zucchini, shredded, salted and drained 

1 large carrot shredded

½ sweet yellow onion shredded 

3 Tablespoons finely chopped red onion 

½ cup finely chopped green onions 

2 crushed garlic cloves 

⅔ cups grated cheese 

3 large eggs 

Stir to combine well, then add

4-6 tablespoons flour 

½ teaspoon baking powder 

Season to taste:

I use:

½ tsp Pepper

½ tsp Salt (remember, you’ve salted your zucchini)

½ tsp Paprika 

½ tsp Onion powder

Cook in olive oil (I have also used canola oil) any mild flavor oil that withstands heat well, add a half teaspoon of butter, for flavor. You will need to add oil and butter between batches.

And just like that you have a delicious meal, make them smaller for an appetizer. These work great for anytime of the day.  If you like, top with a dollop of sour cream, or plain Greek yogurt and top with some chopped chives. I hope you enjoy these as much as we do! 

Blessings always,

Theresa.