Until recently, zucchini was something I was only familiar with in the form of the bread or muffins that my mother used to make. I have fond memories of slathering [totally un]needed butter all over steaming-hot zucchini bread/muffins after school while discussing the trials and tribulations of school with my mom (oh snap… I may need to make some zucchini bread soon…) but the concept of zucchini as a healthy vegetable was honestly a foreign concept until I began to eat with Scott’s family (where zucchini and yellow squash are dinner staples).
Still, I hadn’t ever personally cooked with it until this weekend, when I was at the Farmers Market and saw 3 zucchini for a dollar. When I see anything for less than a dollar a pound, I’m going to get it because, um, hello… this blog is run on a college musician/teacher’s budget. Also, I’ve been wanting to try my hand at making fritters ever since I saw Zucchini Fritters over at The Smitten Kitchen ages ago and have wanted to give this a try. I used her recipe as a framework, and am EXTREMELY satisfied with the result. Enough so that I actually called my mom and told her that she needs to make these ASAP.
As do you.
- 2 medium zucchini
- 1 tsp salt
- 2 green onions, with the green parts chopped (about 2 tablespoons)
- freshly ground black pepper, to taste
- ½ cup all-purpose flour
- ½ tsp baking powder
- ⅛ tsp Italian seasoning
- ½ cup parmesan
- ½ cup parsley, chopped
- 1 large egg, whipped
- olive oil
- sour cream (optional, to serve)
- Using a food processor or the large holes in your box grater, shred the zucchini.
- Place zucchini in a bowl or strainer and mix with the salt. Let it sit for ten minutes while the salt works to remove the moisture from the zucchini.
- Meanwhile, in a large bowl, combine all the ingredients except for the egg, zucchini, and olive oil.
- After the zucchini has sat for at least 10 minutes, drain the excess water by pushing it against a strainer or hand squeezing the excess water. Then pat it dry using a paper towel. Once it’s about as dry as you can get it, combine it with the dry ingredients.
- Combine ingredients, adding the egg right before you pan fry it
- Heat up the olive oil in a medium pan over medium-high heat. Once it is hot (it’ll be shimmery), add a spoonful (about two tablespoons) of the zucchini mix and flatten with the spoon or a spatula. I could fit 3 fritters at a time on my pan.
- Pan fry for about 3 minutes on each side until each side is golden. Place on a cookie rack or paper towels until ready to serve.
Poco a poco
Two zucchini, some parsley, and the green portion of about 2 green onions, chopped.
Grate the zucchini and mix salt into it. You’ll be amazed at how much water you can get out of it! You want it as dry as you can get it because damp zucchini equals damp fritters (ew).
Mix together the dry ingredients.
Once the zucchini has been de-water-ified, mix into the dry ingredients. Don’t mix in the whipped egg until you are ready to fry.
Serve with some sour cream! I love the looks of the recipe that the Smitten Kitchen included in their fritter recipe, but only had sour cream on hand when I made it (which was totally okay). To reheat, simply warm in the oven! It’ll taste as good as the first day.
From the progressive blue grass band, Nickel Creek, “When You Come Back Down” is the exactly the type of wistfully encouraging songs that lends itself well to the enjoyment of these fritters in a screen-in porch on one of these warm summer days.