Friday, August 26, 2011

A way to use all that zucchini

I've got zucchini coming out of my ears. Our garden is producing so much that, at any given time, I have about eight zucchini in my fridge. Who needs that much zucchini? I've pawned them off onto my neighbors. Today, however, I found a whole new use for them.

Thanks to Smitten Kitchen, I made four batches of zucchini fritters. I'm going to freeze a bunch of them. They are really yummy and different. I was very excited to find the recipe!


2 medium zucchini*
1 tsp. salt, plus extra to taste
1-2 Tbsp. finely chopped onion (green, yellow, whatever)
1 egg
Pepper to taste (I also used some lemon pepper)
1/2 c. flour
1/2 tsp. baking powder
Olive oil

Trim ends of zucchini. Shred with the large holes on a box grater or with the shredding blade of a food processor. Toss shredded zucchini with 1 teaspoon salt and let sit in a colander to drain for about 10 minutes. Put zucchini in cheesecloth or a clean dish towel (that's what I used) and wring it out until you release as much of the juice as possible. Zucchini are FULL of liquid. This is kind of a messy, annoying part, but everything else is so easy.

Mix the drained zucchini with onion, egg and seasonings to taste. It might need up to 1/4 teaspoon more salt to make up for what went down the drain. Mix flour and baking powder separately, then stir into zucchini/egg mixture.

Heat 2 tablespoons oil in a heavy skillet on medium-high. Plop bunches of zucchini mixture onto skillet and flatten slightly with back of a spatula or spoon. Fry until nicely browned, then flip onto other side. Reduce heat if they brown too fast. Put cooked fritters in a 200-degree oven for about 10 minutes while the others fry. Repeat process, ensuring that skillet stays well-oiled. Makes about 7 fritters.

Serve with sour cream sauce, if desired. If you freeze the extras, they can be spread on a sheet and reheated at 325 degrees until they are hot and crisp again.

Sour cream sauce:

1 c. sour cream or plain yogurt
2 Tbsp. lemon juice
1/4 tsp. lemon zest (I used lemon pepper instead)
1 small clove garlic, minced (I used 1/4 teaspoon powder)
Salt to taste

Combine all ingredients and refrigerate so flavors can mix.

*Medium is one that is about 2 inches in diameter.

1 comment:

Kristy said...

Wish I could take some zucchini off your hands and try this! Looks yummy!