Zucchini Fritters

by Maura

Last year I was a member of a CSA from which I received many, many zucchini every week. Will and I ate roasted zucchini until we turned a little green. Truth be told, I still have a little bit of a zucchini hangover. I still buy it at the store, though, because it is an easy and economical vegetable. Last week I was perusing the contents of my refrigerator and saw three large zucchini that needed to be used ASAP. Naturally, I turned to the internet and to my Twitter friends to get some suggestions. Nicole suggested zucchini fritters, which lead me to this recipe and these gorgeous and tasty goodies, which I served along side roasted salmon.

(photo source: Baked Zucchini Fritters (Kolokithokeftedes) by Souvlaki for the Soul)

These fritters were perfect: crunchy on the outside, soft in the middle and speckled with salty bits of feta cheese. Initially hesitant because I do not own a food processor, my old school box grater was surprisingly efficient in grating the zucchini and the recipe came together easily. I estimated the amounts of ingredients since the original recipe uses metric measurements. The original recipe is also gluten free. I don't have almond flour, so I used panko, which worked out quite well. I paired the fritters with a sauce of sour cream, Greek yogurt and lemon juice, but they tasted so good I didn't eat the sauce on them.

We ate these two nights in a row, they were so delicious. I also think they would make great appetizers or party food. Hope you enjoy!

Comments

[Carrisa]

I love to make creamed squash. I usually mix squash and zucchini together. Dice them, boil them, drain then mix with butter, milk, salt, pepper, sugar. It can be frozen then and eaten later.

[Maura]

Oooh, that sounds good! I have a bunch of zucchini in my fridge, too. I saw a recipe for cheezy summer squash on Spice Sass blog this week, too. So many options now!