spring zucchini fritters
I mentioned last week that I made zucchini fritters with a promise that I’d share them this week. Well, here they are, a little jazzed up with some spring veggies. I love little veggie cakes or fritters, pan fried with a nice golden crust and tender and flavorful on the inside. Since I’m a recovering picky person, I find they’re the perfect way to get all sorts of veggies mixed up into one meal that leaves me feeling happy and wanting more.
Zucchini fritters take a little bit of time—at least an hour—because they’re packed with liquid, which needs to be drained in order to get nice, crisp patties. But I promise, they’re worth it. When all the extra liquid is drained, simply add some other herbs and veggies—feel free to freestyle here—like asparagus and garlic scapes to the mixture, along with breadcrumbs, egg and parmesan cheese to give them a little heft. If you decide to freestyle, just remember that zucchini has a very light flavor, so pick something that has bright and bold flavors to give the patties a little umph. Form them into palm-sized patties and place them in a sizzling pan.
Pretty soon you’ll have a pan full of golden little patties, just waiting to be eaten. I like to top mine my lastest favorite concoction that finds its way into more dishes than I’d like to admit, a combination of sriracha (which can be found in most grocery stores) and greek yogurt. The cool, creamy yogurt paired with the heat of the sriracha is a perfect contrast to the crispy crusted fritters full of flavor. As I mentioned earlier, the flavor is of the zucchini is quite light, so you’ll really notice the texture of the zucchini more than the flavor, but the addition of those lovely, garlicky scapes and little bits of bold asparagus spears really round out the fritters.
spring zucchini fritters
makes 4 3-inch patties (lunch for 2 people)
I saved my zucchini juice and whipped up a zucchiniti with it… delicious! If you prefer, you can leave the onion out while you drain so your drink doesn’t have hints of onion in it (although I’ve tried it both ways and liked both).
2 medium zucchinis, grated
1 small white onion, finely chopped
1 teaspoon salt
1/4 cup breadcrumbs
1/4 cup parmesan cheese
4-6 asparagus stalks, finely chopped into rounds
1 garlic scape, finely chopped into rounds
2 T vegetable oil
Toss zucchini, onion and salt in large colander. Squeeze as much liquid from zucchine mixture and let stand 1 hour. Squeeze as dry as possible.
Transfer mixture to large bowl and add the remaining ingredients.
Form the mixture into palm sized patties and let rest on a plate, if they’re not sticking together, add 1-2 T of milk or water.
Pour vegetable oil into heavy large saucepan and heat oil over medium-high heat. Place the patties in the pan, working in batches if neccessary, and cook for 3-4 minutes or until golden brown. Flip and repeat.
Transfer to a plate lined with paper towel.
2 T greek yogurt
1 fingernail size squirt of sriracha
Stir together and top each fritter with a dollop.