zucchini fritters… a summer send-off

I popped into the farmer’s market on Thursday with a plan to pick up some zucchini, onions, and shallots for this weekend’s feature and was stunned to see how drastically the stands before me had changed in just a couple of weeks. Long gone were the overflowing baskets of peppers, piled ears of corn, and rainbow colored tomatoes. In their place were various shaped and colored gourds and hearty thick-skinned squashes. Summer, and consequently, zucchini, left New Jersey so abruptly, I didn’t have a chance to tell either goodbye. I didn’t have the opportunity to feature these rockin’ zucchini fritters that carved out a little space in my heart this season. With this in mind, I grabbed the shallots and onions, and made a decision to bend my own rules in the name of a good recipe: I picked up my zucchini at the super market; far from local, but in a pinch it would just have to do.

These fritters come together in no time at all and “versatile” is their middle name. Use them liberally as a stand in wherever you need them – side dish with dinner, appetizer before the main attraction, or even as a hash brown substitute in the morning alongside some eggs. You really can’t go wrong. I kept it simple and served alongside some lemon wedges, but there are endless fantastic serving companions including garlic-basil aioli, marinara sauce, hot sauce, or sour cream. It’s your world!

Today’s lesson: Sometimes you don’t know a good thing until it’s gone. Savor every moment of the seasons. They will pass you by before you know it. Funny how observations on food translate into countless areas of our lives, right?

With that in mind, welcome, fall….

P.S.  Scroll past the recipe for some photos from our weekend in Virginia for the wedding of our good friends, Maura and John.

Zucchini Fritters
Yields 8 – 10

2 large zucchini
1 teaspoon sea salt
Fresh ground pepper
1/4 cup minced yellow onion
3 Tbsp. minced shallots
2 green onions, white and green parts, sliced thin
1 large egg, lightly beaten
1/2 cup whole wheat flour
1 tsp. baking powder
Olive oil
1 lemon, sliced

Grate zucchini with large holed side of box grater or in a food processor.  Transfer to a large bowl, sprinkle with salt, and set aside for 10 minutes.  Pour zucchini into a strainer and press against the mesh sides using a spoon or your hands to wring out as much liquid as possible.  Transfer back to the bowl.  Add pepper, yellow onion, shallots, and green onions.  Mix well to combine.  Combine flour and baking powder in a small bowl with a quick stir.  Add dry mixture and egg to the zucchini bowl.  Stir well to combine.

Fill a large deep skillet with about 1/4-inch of oil and heat over medium to medium-high.  Once hot, use a tablespoon to pour heaping mounds of the zucchini batter into the oil.  Cook for 4 – 5 minutes or until bottom is set and golden before flipping.  Cook another few minutes until bottom is golden.  Transfer to a paper towel lined plate to drain oil.  Sprinkle with coarse sea salt and transfer to a platter.  Garnish with lemon and serve immediately.


4 Responses to “zucchini fritters… a summer send-off”

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  1. Claudie says:

    Those fritters look really great! Lovely golden colors!

    PS: And beautiful photos too 🙂

  2. I made zucchini fritters last month. Fairly similar recipe but with white flour. I like the idea of swapping in the whole wheat flour. I am going to have to give this version a try! Thanks for sharing!

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