Zucchini is in it’s peak season is June through late August in NJ, but you may see zucchini in markets in some regions year-round. With its slightly curved cylinder-like shape, this green summer squash is perfect for blending with other ingredients or in simple preparations highlighting the taste of fresh herbs.
- 1 1/2 pounds zucchini, grated (about 3 cups)
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan
- 4 cloves garlic, minced
- 1 large egg, beaten
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel cheese cloth, or your hands drain zucchini completely.
- In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
- Heat olive oil in a large skillet over medium high heat.
- Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes.
- Flip and cook on the other side, about 1-2 minutes longer.
- Serve immediately. I love using a dollop of sour cream or plain Greek yogurt on mine.
Note: If you are entertaining with this dish, use some sea salt flakes, sour cream and chives to dress them up. I have also put them into individual cups ¼ filled with ranch dressing.
Fritters are versatile. You can add or change vegetables – corn fritters anyone? If you take away the garlic, parmesan, and change up the spicing, you can add fruit and make a dessert fritter.
Yield: 4 SERVINGS
Prep time: 15 MINUTES
Cook time: 10 MINUTES
Total time: 25 MINUTES