Zucchini, whether it is yellow or green, is like tofu in that it takes on whatever flavor you want it too, even none at all. If you grate it you can disguise it in a loaf or in my recent attempt at zucchini fritters.
We spent a lovely long weekend plus a day doing a “Staycation” in the Okanagan. We went out for breakfast, lunches and several dinners. This is always fun but a challenge to finding items on the menu that are healthy and delicious and something I can’t make myself or haven’t tried to make myself.
After looking at several different recipes for Summer Squash Fritters which I enjoyed at one meal served with a Romesco sauce, Salmon and roasted vegetables, I decided to make up my own version. Another great way to serve zucchini…
SUMMER SQUASH (ZUCCHINI) FRITTERS
1 medium zucchini, grated (about 2 cups)
¼ cup finely chopped red onion
1 small potato, grated
1/2 tsp salt or to taste
Fresh ground pepper
Pinch chili pepper flakes
4 tbsp whole wheat flour
½ cup cornmeal
1 tbsp finely grated romano cheese (optional)
1) Squeeze out by handfuls excess liquid from the grated zucchini. Put into a colander and allow it to drain even more after each handful. Do the same with the potato. You could try and pat dry with a paper towel though I did not.
2) Combine the grated zucchini, potatoe and onion into one bowl and add one egg, salt and pepper and chili flakes Mix with fork. Sprinkle mixture with flour and stir until combined. Try forming a small pattie using your hands to see if it will hold together. (we started with 2 eggs, but I would start next time with one egg first and see how well the patties stay formed). If the mixture is too dry and crumbly add the other egg and mix well. It should be moist but hold together enough to do the next step.
3) Mix cornmeal and romano (if using) into a plate. Form each pattie and dredge it into the cornmeal.
4) Heat a drizzle of olive oil in a non-stick pan on medium heat. Fry each pattie until lightly browned on each side flipping it once. Keep warm in oven until all patties are cooked.
5) This recipe made 12 fritters.
I did not try making a Romesco sauce yet so we ate these without any sauce and they were delicious. Enjoy:)