easy, healthy, vegetarian, zucchini recipe, Grate the zucchini sprinkle with the tsp of salt and set aside. She requested them for breakfast tomorrow, which is great – another way to get the kids to eat more vegetables! Learn how your comment data is processed. , My 8-year-old daughter meandered into the kitchen as I was plating these fritters (what a coincidence! Stir in scallions, ginger, garlic, lemon zest, and egg and some freshly ground black pepper. A nut milk bag or cheesecloth works great. For the topping, mix sour cream and chipotle peppers in a separate bowl. Add in zucchini, onion, white pepper, garlic powder, salt, and grated parmesan. Zucchini Parmesan Fritters are simple and easy to make. Normally, I might just throw them into scrambled eggs, but I decided to try something different – similar flavors, just a change to the appearance. Drop spoonfuls of zucchini mixture into skillet and flatten them with spatula. Top with remaining shredded parmesan. The parmesan cheese absorbs the liquid from the egg. Add butter (or extra virgin olive oil) and let it melt. Normally, I might just throw them into scrambled eggs, but I decided to try something different – similar flavors, just a change to the appearance. of batter per fritter and serve them with a dab of sour cream or make a veggie dip. Zucchini Parmesan Fritters are great as an appetizer or a side dish. I have seen it pop up in other recipes, but I just used black pepper instead. I like to add it into taco meat. This site uses Akismet to reduce spam. Healthy, fast, affordable and delicious – what’s not to love about these zucchini fritters with a zesty sour cream sauce, whipped up in less than half an hour to feed the family? is that there is no need for flour. of batter per fritter and serve them with a dab of sour cream or make a veggie dip. Make Dip: Combine the sour cream and chopped herbs in a small bowl; mix until incorporated. Stir in zucchini and green onion… My kids who hate zucchini LOVED these. You can also use a non-stick spray oil. So let me know what you think in the Leave a Reply section at the end of this blog. WRONG. mix together all of the rest of the ingredients and stir to mix. Crack your egg into a separate bowl and there are 2 reasons for this – first, you can get a “bad” egg contaminating your zucchini and have to start all over, secondly, you should thoroughly beat your egg evenly distributing the white and the yolk rather than having clumps of white and clumps of yolk. You can certainly leave out the onion if you like; I enjoy onion in almost everything, and I just happened to have some leftover from making tacos yesterday. Set in the fridge to chill … For the dip add some vegetable or french onion dip mix to the sour cream. Drop mixture on top of the shredded parmesan, making three round shapes and spread them out evenly. Add grated squash to dry mixture and toss till thoroughly combined. How to Remove Extra Moisture From Zucchini: Zucchini doesn’t have a lot of flavor. For the topping, mix sour cream and chipotle peppers in a separate bowl. Alternately bake the Fritters on a sheet pan at 450 degrees for 20 minutes, or until browned and the centers are set. Dill and Chive Sour Cream Sauce; Prepare the sauce first. Zucchini fritters can be served as a main meal with a salad, for breakfast with eggs, smoked salmon or bacon, and are also great for packing for lunch. I had better get out to the garden and collect a bunch of squash blossoms before he brings me another dozen squash. I add a little baking powder to the flour to give the fritter a lighter texture inside. Reserve a pinch of the chives and dill for garnish. Add the zucchini to the rest of the ingredients and stir to mix. In the meantime, beat the egg with a fork in a small bowl. Our garden is bursting with zucchini! A couple of days ago, I had a handful of tiny zucchini and yellow squash on my summer squash plants. Directions. They are also delicious with French onion dip or Ranch dressing. Ingredients for Zucchini Fritters: 1 lb zucchini (about 2 large or 3 medium) 1 tsp plus ¼ tsp salt 1/4 cup diced green onions or chives 1 large egg, lightly beaten with a fork 1/2 cup all-purpose flour 1/2 tsp baking powder 1/4 tsp ground black pepper Olive oil for frying. Chipotle peppers are very hot, so taste it to make sure your mixture isn’t too spicy. Fritters don’t need the extra moisture, so for this recipe, you will remove the moisture by first adding a little salt to the shredded zucchini. In a large bowl, whisk together egg, thyme, garlic powder, pepper and remaining ½ teaspoon salt. Your email address will not be published. YUM!!! Farmer Fred brought me close to a dozen zucchini and yellow squash today. Dinner with Zucchini Cheese Pockets in Marinara Sauce, and dessert with Triple Chocolate Zucchini bread. Cook each side until they are browned and crispy on the edges. It’s a very smoky and spicy pepper, which is perfect for mixing into sour cream. Put a small amount of oil in a cast-iron skillet and fry until golden brown on both sides. The salt dehydrates the cells, and after about 20 minutes, you can put the zucchini in cheesecloth or a nut milk bag and wring out most of the moisture. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter. I figured it would be about a week until they were ready to pick. Season to taste with salt and pepper.