We’ve been picking up giant zucchinis every week at our Orchard Gardens CSA, and up until now I’ve been cutting them into sticks then roasting them with a little sea salt and pepper and a drizzle of olive oil. That technique is what I do to every vegetable, including broccoli, asparagus, big fat winter carrots, Brussels sprouts – I haven’t not roasted a vegetable that way.
I was inspired by this recipe (found via Tasty Kitchen) to try my favorite green vegetable a different way in the form of Zucchini Fritters, and made this for dinner one hot, sweaty night this week when the thought of turning on the oven seemed particularly unpleasant. The recipe calls for garnishing with Tzatziki sauce, but I used a dollop of sour cream and fresh mint here.
adapted (mostly just proportions) from The Noshery
Made 10 fritters, enough for 2-3 as a main course or 5 as a side dish.
1 gigantic zucchini, shredded, then squeezed in a tea towel of excess liquid
2 eggs, beaten
4 cloves garlic, minced
1 small whole onion, minced
6 tbsp bread crumbs
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
1/2 cup feta cheese, crumbled
Salt & Pepper to taste
Olive or vegetable oil for frying
- Add all ingredients to a bowl and mix with a fork until combined. The mixture should be cohesive enough to form a loose ball.
- Heat about 1/4 inch of oil in a large skillet (I used cast iron) over medium to medium high.
- Use a 1/4 cup measuring cup to heap out the mixture into the frying pan. Flatten slightly.
- Let cook 3 – 4 minutes per side until golden brown.
- Drain on paper towels, serve immediately with sour cream and fresh mint as garnish.