Zucchini fritters

Got our fortnightly delivery of veggies from the organic farm down the road and what do you know was in it? AGAIN? EVERY TIME? Zucchini! Now I can roast these bastards up, I can fry them and eat them for lunch, I can continue to present them in various tasty ways and EVERY time they will turn their noses up at them. And that’s OK. I can eat them. And I will.

This week I decided to wrangle them into fritters. With some fetta and shallots because EVERYTHING is better with fetta in it. It’s true!

Zucchini Fritters

3 zucchinis (grated)
1 egg
3 tablespoons SR flour
1 garlic clove (crushed)
1 shallot (finely diced)
Half a block fetta cheese (crumbled)
Whatever herbs you can land your hands on (parsley, dill work best)
Salt & pepper

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1. Top and tail the zucchinis and grate

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2.  Squeeze the excess water from the zucchini by grabbing a handful and squeezing as hard as you can over a bowl

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3. Add an egg

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4. Add in 3 tablespoons of self raising flour

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5. Finely dice the shallot and whack that in too

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6. Crush a clove of garlic, add that in

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7. Crumble in half a block of fetta and a decent amount of salt & pepper

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8. Give that all a good mix then heat a frying pan over medium-high heat

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9. Add in a drizzle of some oil (I used rice bran oil) then dollop in the mixture with a tablespoon. Once in the pan, you can press down the fritters a little and fry for 3-4 minutes on each side. Make sure the hear isn’t too high as you’ll get too much colour quickly and they won’t cook through

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11. Once cook transfer to paper towel to drain off any excess oil then eat!

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I offered these as a side with our dinner (no one ate them except me no surprises there) but they are also perfect for breakfast for lunch with some bacon and a simple salad/rocket.

Zucchini fritters

Serves 8
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Dietary Vegetarian
Misc Child Friendly, Serve Cold, Serve Hot

Ingredients

  • 3 zucchinis (grated)
  • 1 egg
  • 3 tablespoons self raising flour
  • 1 garlic clove (crushed)
  • 1 shallot (finely diced)
  • 1/2 packet fetta cheese (crumbled)
  • Handfulherbs ((parsley or dill best))
  • Salt & pepper

Directions

Step 1
Top and tail the zucchinis and grate
Step 2
Squeeze the excess water from the zucchini by grabbing a handful and squeezing as hard as you can over a bowl
Step 3
Add an egg
Step 4
Add in 3 tablespoons of self raising flour
Step 5
Finely dice the shallot and whack that in too
Step 6
Crush a clove of garlic, add that in
Step 7
Crumble in half a block of fetta and a decent amount of salt & pepper
Step 8
Give that all a good mix then heat a frying pan over medium-high heat
Step 9
Add in a drizzle of some oil (I used rice bran oil) then dollop in the mixture with a tablespoon. Once in the pan, you can press down the fritters a little and fry for 3-4 minutes on each side. Make sure the hear isn't too high as you'll get too much colour quickly and they won't cook through
Step 10
Once cook transfer to paper towel to drain off any excess oil then eat!

What’s your go-to zucchini recipe?

Comments

  1. They look delish!
    I once worked in a restaurant where we used to get ALOT of butter melt it then gently sauté garlic then add chopped zucchini & cook it covered over a low heat until the zucchini was all mooshy, plenty of salt & pepper. It is sooooo good & works with fish & chicken or just on toast.
    Please try it darl

  2. Zucchini fritter, corn fritter, banana fritter… There’s no such thing as a bad fritter!! But these look particularly delish!

  3. I have four zucchini plants in my backyard which was probably two plants too many. I can’t eat them as quickly as the plants produce them! My favourite is fettuccinie with zucchini ribbons and crispy bacon. And lashings of grated Coon tasty cheese on top, just to make it super highbrow.

    PS Just a thought – you might want to put “shallots/spring onions”, cos I know those things you use as spring onions, and shallots as these mild-tasting miniature brown onion things 🙂

  4. I’m DROOLING!

  5. My brother used to refuse to eat courgettes (we are in the UK) but when the exotic sounding zucchini was introduced he had no problem! Maybe you could do the reverse, some exotic French vegetable?

  6. Mmm I love zucchinis. Will have to give these a whirl over the weekend.

  7. Absolutely love courgettes (also from the UK) – I like them best very slowly sauté’d in butter until they almost melt and served as a side dish or roasted with onion, tomato, peppers, lots of garlic, olive oil and plenty of black pepper and served with pasta and garlic bread.

  8. Zuchini cake of course with cream cheese frosting!

  9. They look yummy, I’m going to try them soon. You can hide at least one(if not 2 or 3) zucchini in a bolognase. Peel and grate and add just as you start simmering the sauce. It is completely invisible and absorbs all the yum. Now my kids notice when it’s NOT in there as say that it’s not as yummy as usual! I still haven’t tf them why!

  10. We planted Trombochino squash and it’s coming out my ears. I make something similar with the squash, but I add white onion, real bacon bits, tomato and cheddar cheese. I freeze mine, so I don’t use spring onions. (The Pioneer Woman said spring onion doesn’t freeze well…changes the flavor.)

  11. We go through SO MUCH zucchini around here, I add it to everything – mostly ‘smuggled’ as a way to get some veggies into my 2 year old! But we would all eat these – adding it to the breakfast rotation! Love the idea of serving with bacon…and a little chilli jam, YUM!

  12. love zucchini fritters, thanks beth!
    my mother-in-law made some mean ones!
    I love to grill them in the sandwich maker!!!
    or on the bbq … delicious!
    soup is good too! make it creamy!
    yes everything is better with fetta! … I crumble it on top of nearly everything!
    we get the big bucket! … cheers! m:)X

  13. OMG “kini” slice (Zucchini slice) is an absolute staple Sunday night can’t be arsed dinner in our house. Grated carrot, zucchini, cheese, chopped onions, throw in some corn if you want to be fancy, a cup of SR flour, lashings of diced bacon and five eggs. Into a lasagne dish and if you want to be super fancy slice some cherry tomatoes and make the top pretty and bake for about 45 minutes. Tomato sauce to drown it when you serve it. The kids love it so much it does double duty in their lunchbox cold the next day. It’s gotta be the bacon, but it’s got veggies, so it’s good for you right?

  14. Love a good zucchini fritter!

  15. oh yum!! Zucchini and Feta, awesome combo 🙂

  16. serve these with bacon, sour cream and tomato relish. Perfect brunch or
    Lunch (or breakfast or dinner let’s be honest)

  17. You can also chop them into chunks (think ice cube size), whack them in a freezer bag and add them to smoothies in place of avocado and banana’s. They give smoothies a lovely creamy consistency…kids NEVER know they are in there.

    Big congrats on the baby news too! x

  18. Made ones similar to these just last night but added grated sweet potato to the mixture, bit of extra flavour and good low GI carbs.

    Also, I served it with a homemade guac & natural yoghurt.

    Delish!

  19. Last week I took a packet chocolate cake mix, mix it, grated a zucchini, squeezed the moisture out, and added it to the cake mix. You could not tell it was in there! Way to sneak extra zucchini into children (even though you’d have to eat A LOT of cake to get any nutritional value!).

    Made fritters a lot like this for dinner tonight. I have a real issue with getting them to “gel” into patties. Maybe more flour? Anyway, they were delicious, despite falling apart. Thanks for the inspiration.

  20. It’s very HOT here today & my children have swimming after school so needed something I could prepare early in the day that didn’t need reheating once we got home so thought I would try these. The first 4 were a bit of a failure & fell apart during cooking (so of course I ate them….at 9.30am! They were still yum)- but then added about 6tble spoons more of flour and they were perfect – I think my zucchinis must of been too large for your ratios. Thank you for sharing.

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