It’s that time of year. The time when everyone seems to have more zucchini than they know what to do with. And although I usually have to hide this abundant summer squash in baked goods to get my husband and children to eat it, sometimes I really want a zucchini dish where I can actually taste the zucchini!
My family is pretty fond of eggs though, so I thought maybe, just maybe, they might go for these zucchini fritters–even though they could see the zucchini, and taste it too. I, of course, loved these tasty fried zucchini pancakes and would have happily eaten them all myself. But I didn’t get a chance, because the rest of my family (minus the 9 year-old) actually liked them. The teenagers preferred them dipped in Ranch dressing, and my husband enjoyed them with a bit of lemon juice. I liked them best as is.
Who knows, these tasty squash-filled fritters might just help your family appreciate zucchini too!
- 3 cups grated zucchini
- 2 teaspoons salt
- Zest and juice of one lemon
- 2 tablespoons chopped flat-leaf parsley
- 1 medium clove garlic, peeled and minced
- 1/4 teaspoon pepper
- 2 eggs, beaten
- 1/2 cup flour
- 1/4 cup olive oil
- Place the zucchini in a colander over a medium bowl. Sprinkle with salt and toss gently. Allow to sit for 20-30 minutes to release juices.
- Squeeze any excess moisture from the zucchini and place in a medium bowl.
- Stir in the lemon juice and zest, parsley, garlic, pepper and eggs.
- Slowly add the flour, stirring so that no lumps form.
- Heat the olive oil in a large saute pan over medium-high heat. Carefully drop about 2 tablespoons of the zucchini mixture into the pan, spreading the batter slightly with the back of a spoon. Repeat, spacing the fritters a few inches apart.
- Cook fritters until golden, 2-3 minutes per side. Transfer to a paper towel lined plate and keep warm.
- Repeat with remaining zucchini mixture. Garnish with fresh parsley and lemon wedges, if desired.
Who Dished It Up First: Adapted from Martha Stewart.