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Zucchini fritters

Trying to find uses for all that zucchini in the garden? Bring a Southern flavor to your table with these fried zucchini fritters.

By The Garden of Eating / September 16, 2013

Combine freshly grated zucchini with scallions, fresh corn, herbs, Parmesan cheese, flour, and an egg to fry up some delicious zucchini fritters.

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My mom is a big fan of fritters. When my brother and I were growing up, she used to make us the most delicious corn fritters and Scottish-inspired oatcakes for breakfast in the mornings. So I had her in mind when I decided to whip up a batch of zucchini fritters for dinner. These fritters are pretty easy to make and very tasty. They'd make a good side dish for dinner or a nice lunch with a salad.

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Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. You can also follow her on Facebook, Twitter, or Pinterest.

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I recommend serving them with sour cream or plain yogurt as well as something sweet. When my sister-in-law, Julie, makes these fritters, she serves them with her delicious homemade loquat chutney (click here for the recipe).

One other suggestion is to add some fresh corn to the batter – the kernels would provide a nice touch of crunchy sweetness and would complement the basil, onion, and Parmesan.

Zucchini Fritters
Serves 2 as a main course or 4 as an appetizer

1 lb. of zucchini (about 2 medium-sized or 4 small), coarsely grated 

Sea salt

1 large egg or 2 small

1/2 cup all-purpose flour

2 scallions or 1/2 small onion, finely chopped

2 teaspoons chopped fresh parsley, dill or basil

1/4 cup grated Parmesan or Romano cheese (optional, but very tasty)

Freshly ground black pepper

1/2 cup canola or peanut oil

1. Salt the zucchini with about 1 teaspoon of salt and set it in a colander to drain. After about 10 minutes, press down on the mixture with your hands to remove more of the liquid.

2. Beat the egg in a large bowl then add the zucchini, flour, scallions, herbs, cheese and 1/4 teaspoon of pepper. Mix well to ensure that there are no clumps of flour.

3. Heat the oil in a large, heavy skillet (cast iron works best) over medium heat. Drop six large spoonfuls of batter (they should be roughly 2 tablespoons each) into the skillet and press down slightly with the spoon to flatten them. Cook, turning once, until browned, 4-6 minutes on each side. Transfer them to a plate lined with a used brown paper bag to absorb the excess oil. As you remove the finished fritters from the skillet, replace them with new batter and start the process again.

4. Serve hot with the sour cream or yogurt and chutney or applesauce on the side.

Related post on The Garden of Eating: Grilled Summer Squash

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