Zucchini Fritters are a healthy ‘fast food favorite’ in our home every summer! We all know how fast those zucchini can grow… so if you want a healthy + savory take on the good old pancake (and use up cups of shredded zucchini all at once)- Zucchini Fritters are for you!
I love the two different versions of this recipe equally, it just depends on what flavors I’m craving more, and if I happen to have some potatoes around as to which I make.
You can use a variety of zucchini in this recipe, and even summer squash too, just be aware of the different moisture content in each variety. Patty Pan are one of the ‘meatiest’ and dense/driest types, while Fordhook + Golden varieties tend to be wetter. If you shred the zucchini and can see extra water in the bowl, squeeze some out so you don’t have too thin of fritters.
More information on Growing Zucchini + More Ways to enjoy them on another post A Zillion Ways to Zucchini.
Either way the Zucchini Cornmeal Fritter, or the Zucchini Potato Fritter is delicious quick lunch, though shredding raw potato and cooking them takes a little longer. I do love a good potato pancake though, and the potato version are like a lighter, veggi-fied version of a potato pancake (I’ve also made them in the Swiss Rosti style-YUM!)
We almost always enjoy them with a fresh Tzatziki Sauce (Cucumber + Yogurt Dip) so I’ve included that recipe here as well- 3 recipes in one blog post- jeesh 😉
Try both and let me know which version you prefer!
Zucchini Cornmeal Fritters
- 2-2.5 Cups of shredded Zucchini (see note above))
- 1 shallot
- 1/3 Cup shredded Mozzarella
- 1/3 Cup corn meal
- 1 large egg
- 1 tsp salt
- 1 tsp paprika
- ½ tsp garlic powder
- Oil to sauté
Mix all ingredients together and let rest for 10 minutes so the cornmeal absorbs moisture. *This is when I make a quick tzatziki sauce. Turn heat to medium/medium-high. Heat enough oil (I prefer olive or avocado) to cover bottom of pan. Pour 1/3 cup circles of batter into pan, flip once halfway cooked usually around 3-4 minutes. Let drain on paper towels. Refrigerate leftovers, which stay good for 2 days.
Zucchini + Potato Fritters
- Ingredients:
- 2+ pounds fresh zucchini, shredded (excess moisture squeezed out if needed)
- 1 pound potato, shredded (can use sweet potato too-sooo good!)
- 1 medium onion diced or shredded
- 3 eggs
- 2 tsp baking powder
- 1 tsp salt
- 1 T mixed spices like garlic, onion, paprika, black pepper,
- Up to 2 Tbsp hot sauce (or none)
- 3/4 cup flour of your choice (I use ground oats)
- Oil to Sauté
DIRECTIONS: Mix together all ingredients and let sit for 5-10 minutes to let oat flour absorb moisture. Form loose patties with wet hands. Heat enough oil (I prefer olive or avocado) to cover bottom of pan. Pour 1/3 cup circles of batter into pan, flip once halfway cooked usually around 6-8 minutes. Let drain on paper towels. Refrigerate leftovers, which stay good for 2 days.
Cucumber Lover’s Tzatziki Sauce
This is our family’s favorite sauce to accompany our fritters so I had to share here too… PS-I do not peel my cucumbers for this- but do scoop out any large seeds.
- 1 large English cucumber, Shredded (any cucumber will do, just scoop out any large seeds)
- 1 tsp Kosher salt
- 4+ garlic cloves, pressed or minced
- 2 Cups Plain Greek Yogurt
- 2+ TBSP chopped dill
- 1 tsp lemon juice or white vinegar
- Pinch of white pepper (black is a fine substitute)
- Olive oil – for drizzling on top
If you can let the sauce sit for 30 minutes the flavors will have a chance to mingle!
In the winter we’ll take out a pack of frozen shredded zucchini and whip these up with the warming spices of curry!
The fritters are also surprisingly delicious cold the next day.
…And if you need a sweet treat option for your Zucchini, try my Decadent GF Chocolate Zucchini Cake Recipe!
I hope you make at least one of these two versions of Zucchini Fritters- and let me know what you think!
Dig In!
Michelle
0 Comments
1 Pingback