A huge zucchini sneaked up on us in our garden over the weekend (a scary event, as you can imagine). I wanted to use as much of it as I could while it was so uber-fresh, so I sought out a recipe for zucchini fritters. I adapted this one from Martha Stewart and her minions. I think it’s really adaptable; all kinds of fresh herbs (thyme! basil! oregano!) would be great in it. I think it was great because of three things: 1) very fresh zucchini 2) very fresh (farmers market) onions, and 3) salt. I also put some sour cream on the side and slathered some on the top of the fritters. Even baby girl ate some! (She also spit out the second bite, but let’s forget that.)
Anyway, if you have zucchini or summer squash taking over your life, this is a great way to use some. After all, you get fiber from the zucchini, protein from the eggs, and even calcium from the sour cream. Good deal.
From the Martha recipe, I adapted it by not measuring the amount of zucchini (of course, since I’m well-known for that habit), skipped the onion, lemon, and parsley, and added a little more salt.
Zucchini FrittersAdapted from marthastewart.com Makes 8-10 fritters
- 1 large zucchini
- 1 teaspoon salt, or to taste
- one medium onion, diced small
- freshly ground pepper (to taste, or 1/4 t)
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 2 to 4 tablespoons olive oil
- Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, onion, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form. Do not overstir.
- Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
- Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Sprinkle more salt on top, and serve with sour cream on the side. Eat immediately!