Zucchini Fritters are a great way to use up all of the extra zucchini from your vegetable garden. If you’re not a gardener, you’ll find tons of zucchini at any farmer’s market this time of the year here in Atlantic Canada. Avoid zucchini that look like baseball bats. Some growers
Zucchini Fritters are simple to make and adaptable to your favorite cheese and herbs. Today I used a combination of ricotta, parmigiano and dill. I’ve also used feta, cheddar, mozzarella and fontina, individually, and they were all delicious!
- 1 ½ lb small zucchini, shredded
- 1 teaspoon salt
- 1 egg, slightly beaten
- ¼ cup flour
- ½ teaspoon baking powder
- ¼ bread crumbs
- ½ cup ricotta, drained well
- ½ cup grated parmigiano
- 1 tablespoon fresh dill, chopped
- Zest of 1 lemon
- pinch cayenne pepper
- ¼ teaspoon freshly ground pepper
- ¼ cup olive oil
- Shred the zucchini with a box grater or with the shredding disc of your food processor
- Place shredded zucchini in a bowl and sprinkle with 1 teaspoon of salt – toss well
- Place zucchini mixture in a cheesecloth and hang to drip for 1 hour.
- Leaving the zucchini in the cheesecloth, squeeze excess liquid. There will be a lots!
- Place drained zucchini in a large mixing bowl with all of the remaining ingredients except the olive oil and mix thoroughly.
- Heat olive oil over medium high heat in a large non-stick skillet.
- Drop heaping tablespoons of batter into the hot oil.
- Fry until golden then turn over, resist the urge to flatten your fritter completely; flatten slightly and repeat.
- Drain on paper towel and serve with sour cream or tzatziki.
THE LOVE: The fritters freeze perfectly. Reheat them from frozen in a 400*F oven until they are hot and crispy. Check at 10 minutes.
Thanks for reading and stay safe. XO