Zucchini Fritters

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I enjoy buying fruits and vegetables at my local farmer’s market. Sadly they are not a year round market. The good news for me is that this was the first week back since last summer! I got some nice veggies including some zucchini. I decided some fritters would be great for lunch and something that my baby girl P could eat with me.

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All the ingredients needed for the fritters

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I always wash my fruits and vegetables with a veggie wash right now Im using the Honest Co.’s.

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I topped these baked zucchini fritters with a topping made from a combination of sourcream, garlic and lemon. These were delicious and P loved them, major plus in my book.

I adapted the recipe from Smitten Kitchen

1 pound (about 2 medium) zucchini grated*

1 tsp salt, or to taste

2 green onions, sliced thinly

1 large beaten egg

fresh ground pepper

1/2 cup all-purpose flour

1/2 tsp baking powder

1/2 cup of parmesan cheese

1/2 tsp lemon zest

canola oil or olive oil

Topping/Dip

1 cup sour cream

1 to 2 tablespoons lemon juice

1/4 tsp lemon zest

salt to taste

1 smalled minced clove of garlic

Start by gathering and prepping all ingredients. Wash and grate zucchini and chop green onions. Sprinkle zucchini with salt and let it sit. Putting the salt on will help squeeze out all the excess liquid from the zucchini. You don’t want your fritters to be a soggy mess! Once you let the zucchini sit for a few minutes put onto a paper towel and wring out excess liquid. Now put zucchini in a bowl and add in the egg,scallions,lemon zest,black pepper and parmesan. Lightly mix together. Now in a separate bowl mix together flour and baking powder. Add the dry mixture into the zucchini and mix everything together.

There are several options for cooking these fritters: deep fry, saute or bake. The original recipe fried these up in a skillet but I baked mine. If you want to make them on the stovetop simply coat the pan with canola or olive oil. Once heated up add small bunches of mixture into pan. Once it starts cooking you can flatten each fritter with the back of your spatula. Cook each side for 3-4 minutes or golden brown. If baking preheat oven to 350 and line a baking sheet with parchment paper. Add dollops of mixture and flatten into fritters. Bake for about 25 minutes or until browned on the bottom and then flip over to cook for another 10-25 minutes.

For the dip combine all ingredients. I would make this before the fritters that way all the flavors have time to sit and blend together.

* You can grate by hand or using a food processor with the shredding attachment

2 thoughts on “Zucchini Fritters

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