You never really realize how great something is until you no longer have it. In my childhood, veggies were abundant. My Dad had about a quarter of an acre designated for a garden. He grew corn, tomatoes, zucchini, broccoli, lettuce, carrots and green beans. Each summer, we’ d have more vegetables than any family could eat. Dad would give away as much as he could, and my Mom would work hard at preserving tomato juice and canning corn to get us through the long Missouri winters.
Zucchini (or “bikini,” as we called it), was plentiful. More than plentiful. Each summer, it got to the point that we ran out of ideas to use it, and people ran away when we tried to give them some (joking…. kind of).
Zucchini fritters are a godsend for those that have an overabundance of zucchini this summer! Or, those of us who no longer have gardens (like me), and buy them when they’re cheap and plentiful at the farmer’s market. They make a delicious appetizer for a summer barbecue, side dish, or entree! Pairing them with a simple remoulade sauce for dipping adds a tangy creamy bite. You can also pair with your favorite creamy dressing. We love ranch with these!
(I always know I’ve made something that smells amazing when my famously lazy cat appears).
Ready for a delicious and versatile zucchini recipe? Let’s do it!
First, shred your zucchini into small, bite sized strips. I typically use a carrot peeler, or a handheld spiralizer. You could also use a cheese grater or mandolin slicer.
Put the shredded zucchini in a colander, and cover with paper towel. Press hard on the zucchini to encourage any moisture to exit out of the bottom of the colander. Allow the zucchini to sit for at least 20 minutes, pressing often. Removing the moisture is key to getting your patties to stick together.
Next, place the dried zucchini in a bowl. Combine with spices, parmesan cheese, eggs and bread crumbs. Mix well. The mixture should be clingy. If it’s too wet, try adding more bread crumbs.
Form the mixture into small patties that fit in the palm of your hand. Press until they are about 1/2 inch thick. Add to hot oil in pan and fry for about one minute on each side.
Remove fried fritters from the pan, and allow to drain on paper towel shortly. Serve while warm with dipping sauce!
- 2 zucchinis, shredded and then cut to less than inch in length
- 1/2 cup grated parmesan cheese
- 2 eggs
- 1 cup panko bread crumbs
- 1/2 tsp garlic salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for pan)
- 1⁄2 cup mayonnaise
- 1 dash hot sauce
- 1 tsp dry mustard (or 1 tbsp stone ground mustard)
- 1/2 lemon, juiced
- 1 dash cayenne
- Cut zucchini into thin, bite sized strips. I typically use a carrot peeler or a vegetable spiralizer.
- Put zucchini in a colander. Press on top of zucchini with paper towel to sop up moisture. Allow to sit in colander for at least 20 minutes, switching the paper towel frequently and pressing on zucchini to wring out water.
- Add zucchini, eggs, parmesan cheese, bread crumbs, garlic salt, and black pepper to large mixing bowl. Stir to combine.
- Form into small patties. They should
- Add olive oil to small skillet and heat on medium-high heat. When oil is hot, add the fritters. Don't overcrowd the pan.
- Flip each fritter after 50-60 seconds of frying on each side.
- When done frying, place fritters on paper towels to drain.
- Mix mayonnaise, cayenne, dry mustard, lemon juice and hot sauce to small bowl. Mix to combine.
- Serve fritters while hot. Dip in remoulade sauce.
- *These are also great dipped in ranch dressing.