Zucchini Fritters

As a follow up to my previous Chocolate Chip Zucchini Bread recipe, I wanted to share with you my other favorite use for extra zucchini – fritters!  I just tried this recipe for the first time last month, and I think I’ve made 4 batches since then.  This one is great if you have TONS of zucchini, since this recipe, which calls for 4 zucchini, doesn’t even make a huge batch.  I think I can eat an entire zucchini’s worth without even blinking!  The other benefit of this recipe is that they freeze perfectly, just needing to be reheated in the oven when you’re ready to use.

These fritters are perfect as a side dish with any meal, but I also love to serve them with poached eggs on top for a delicious, complete, simple dish.  As an alternative, you could serve them with apple sauce, sour cream, or even tomato sauce – they are really incredibly versatile.  So make a double batch, freeze leftovers (if you have any!), and enjoy the taste of summer whenever you feel like it 🙂

[print_this]Zucchini Fritters
adapted from Smitten Kitchen

2 pounds (about 4 medium) zucchini
1/2 medium onion
2 teaspoons sea salt
2/3 cup whole wheat flour (I used white whole wheat)
1 teaspoon baking powder
2 eggs
Freshly ground black pepper
Oil (choose one that is stable at high heat, like coconut or sunflower), for frying

(If you want to have multiple batches hot at the same time for serving, preheat your oven to 200 degrees.)

Trim ends off zucchini and grate both zucchini and onion either on the large holes of a box grater or food processor.

In a large bowl, toss mixture with salt and set aside for 10 minutes. Wring out the mixture by wrapping it in a clean dishtowel and twisting over the sink.  Try to get as much liquid out as possible, as too much liquid will make your fritters soggy.

Return zucchini and onion to the bowl.  Stir in the egg, flour, baking powder, and pepper, plus some additional salt if you think it’s needed.

Heat a shallow layer of oil in a large heavy skillet over medium heat until oil is shimmering.  Drop small scoops of zucchini mixture into the pan (I used my 2 tablespoon scoop) and flatten slightly.  Cook for a few minutes until the bottoms are nice and brown, then flip and cook on the other side until brown.  Drain on paper towels and then, if you’d like, place on a baking sheet in your warm oven until you are ready to serve (this also helps to crisp them up, and Deb at Smitten Kitchen recommends this step, but I think they are delicious straight from the pan as well!).  Repeat process, adding oil to the pan as needed, with remaining mixture.

Serve with your choice of topping – fried or poached egg, apple sauce, sour cream, a sprinkle of salt, or anything else that sounds good to you!

Make ahead: These fritters keep well in the fridge or freezer (for best results, freeze on a baking sheet, then transfer frozen disks to a bag and seal well).  Reheat on a baking sheet in a 325 oven until hot all the way through.

Makes approximately 16-18 fritters[/print_this]

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