Monday, October 31, 2011

Meatless Monday: Zucchini Fritters

My garden is long gone, but thankfully we have a little bit of Summer's goodness in our freezer.  One meal we really enjoy to use up some of our garden veggies is zucchini fritters.  And as of a few days ago, we officially used the last of our vegetables from the garden:

On the health scale, zucchini fritters are probably tipping closer to artery clogging than we'd like, but it's so yummy and we love the flavor of the zucchini.  Occasionally if I'm running low on zucchini, I'll do half zucchini and half yellow squash and we've noticed no real flavor difference.  

I also switch between using flour or panko crumbs as the binder.  I think Panko gives the fritters a bit of a crispier texture, but I don't always have it on hand :)

Anyway, I hope you enjoy this as much as we do!

Zucchini Fritters with Homemade Marinara

2 Medium zucchini, grated
2 tsp. kosher salt
Combine zucchini and salt and let set 5 minutes. Then rinse in cold water and either squeeze dry in a kitchen towel or spin in a salad spinner.  It's important to get all of the liquid out or else the fritters will be soggy.

Stir Together:
1/2 cup flour or panko crumbs
1/3 cup grated Parmesan
1 egg
1/4 red onion (or yellow if you prefer)grated
2 tsp chopped fresh basil
1/2 tsp minced garlic
1/2 tsp baking powder
1/2 tsp kosher salt

Heat 2 tbsp. oil in a nonstick skillet over medium-high heat.  Drop zucchini mixture by a couple of tablespoons, flatten and fry about two minutes per side (or until centers are cooked through and outsides are brown and crispy).

Keep warm in oven until all of the fritters are cooked.  Serve with marinara and additional Parmesan.


1 can petite diced tomatoes
1/4 tsp kosher salt
1 clove of garlic, minced
2 Tbs. olive oil
Heat oil in pot, and cook garlic and salt just until fragrant.  Add tomatoes and cook uncovered 15-20 minutes, occasionally mashing the tomatoes with a potato masher until the sauce thickens.  We like our sauce a little chunky, but if you want a smoother texture, let it cool slightly and then process the sauce in batches in either a food processor or blender.


Heather said...

ooh, that sounds so yum! zucchini is my favorite veggie, and i was definitely deprived of it this summer. :( we didn't plant anything this year on account of j being born at peak planting time. so i just kept waiting for the prices to drop on zucs all summer long. they never did get down to what i consider a good price. so sad. it sounds like this recipe would be good with frozen, shredded zucs. the past couple years we had lots of the big green guys left over, so we would shred them and put them in freezer baggies to be used in the off season. when you thaw frozen zuc, it is very watery--so all you would have to do is squeeze the water out of the bag and you'd be good to go for your recipe. i'll have to remember this recipe for next summer. hopefully we'll get back to planting again next spring!

Katie Fisher said...

Hey, your zucchini fritters are very well known and popular in the Middle East .... you're just MEANT for overseas life. ;)