In case you weren’t quite smitten with the Zucchini Chocolate Chip cookies I made a couple weeks ago, no need to get all hot and bothered. Maybe you’d like another way to use up zucchini? I saw some at the farmer’s market this weekend, so you’ve got about 2.5 more months worth of zucchini recipes to try out, if you’re game.
They’re actually quite like the latkes I made back in December just, you know, summerier. I enjoyed them for lunch, but they’d also make a great breakfast dish, an appetizer, or even part of an entree.
Zucchini Fritters (inspired by potato latkes recipe in The Jewish American Kitchen by Raymond Sokolov)
Yum Factor: Alex – 8.5, Jessalyn – 8
– 2 medium (or 1 large) green zucchini
– 1 baby yukon gold potato
– 1/2 an onion
1. Grate all veggies using a box grater (or a food processor, if you’ve got one). Transfer to a clean kitchen towel. Squeeze tightly to get all the moisture out of the veggies.
– 1 egg
– 1/4 to 1/2 cup flour
– pinch of salt, pepper, and garlic powder
2. Add the egg and flour to the grated veggies and toss gently with a fork to combine. Season with salt and pepper and garlic powder.
3. Heat a bit of olive oil over medium-high heat in a skillet. You’ll need more than you think so it won’t smoke, but enough to generously coat the bottom of the pan should be sufficient. With moist hands, form the batter into small patties. Fry on both sides until golden brown.
Resist the urge to flip the fritters before they have browned! Repeat until batter is gone, keeping finished fritters warm in a 200F oven.
But if you are hot and bothered about something in your day, consider making these fritters. The grating of the vegetables is therapeutic, the sizzling of the batter in hot oil is somehow soothing, and the warm, comforting fritter with the perfect amount of crunch is addicting and satisfying. Alex is a self-proclaimed non-fan of zucchini, but he loved it in this fritter. (Incidentally, he also liked the zucchini chocolate chip cookies, so maybe the key is to shred it up and hide it in strategic places.) Give it a try and let us know what you think.
(Oh, but may I suggest that tuna salad is not the best companion. Try something else.)