Zucchini Fritters (5 ways)


Today's is a simple recipe, one born of the necessity of doing something with the zucchini that were moldering in my crisper drawer. I actually made this several weeks ago while I was on a pancake kick and they were so easy and yummy that I went and bought more zucchini specifically so I could make them again. Those of you with gardens overflowing with the stuff are probably shaking your heads right about now, but remember, something good came out of this: another zucchini recipe that you can add to your arsenal against the green enemy. Unfortunately I didn't take any photos this time around, so you will just have to imagine them...picture green flecked latkes and you are on the right track.

Your Basic Zucchini Fritter

2 small or 1 medium zucchini grated ( approximately 1 1/2 cup grated zucchini)
2/3 cup finely minced onion
1/4 cup cornmeal plus more if needed
1/4 cup whole wheat flour (may use whole wheat pastry flour or ap flour if desired)
salt and freshly ground black pepper to taste
1/4 -1/2 tsp of your favorite hot sauce (or more to taste)
1/4 cup eggbeaters or egg whites, or one egg*

*Of course, for optimal results the ingredients should be organic, preferably locally grown if possible, and the eggs from free range birds, but you already knew that :).

The wonderful thing about these fritters is their simplicity and adaptability. This is a very basic recipe that just begs for experimentation. Some add-ins to try include:


1. Grate your zucchini before it gets away.


2. Mix all ingredients together. If things look a little dry add a drop or two of water until you achieve a consistency like muffin batter but a bit thicker.


3. Heat a nonstick frying pan on medium high heat with one tsp of olive oil.


4. Drop fritter mixture into the pan by the spoonful-use spoon to flatten into cakes. Cook until browned, then flip and cook the other side until done. These are best served warm but can also be stored in a Ziploc bag with a paper towel (to absorb moisture) for a day or two and reheated in the oven.


5. Serve with Greek yogurt, sour cream or labneh. A good thick tomato sauce and some freshly grated Parmesan cheese are nice Italian flavoured accompaniments. Makes 6 fritters at 60 calories each. The recipe as a whole is 357 calories, and doubles easily if you are serving a crowd. Elise at Simply Recipes also has a nice zucchini fritter recipe.

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