This hot weather has been great for the garden veggies. Our zucchini and our peppers are hot-weather lovers and have been producing at an incredible rate (and quality!) I harvested our first zucchini a week ago and we have since harvested four more, three of which were humongous.
So what do you do with too many tremendous zucchinis? Make fritters! My favorite recipe is from Smitten Kitchen. Deb is right about the amount of moisture there is when you first squeeze the zucchini- it’s surprising to see how much water a vegetable can contain! Keep the fritters warm in a 200 F oven on a lined baking sheet or prepare ahead of time and reheat at 350 F until crisp again. Thanks to Deb @ Smitten Kitchen for a wonderfully delicious and easy recipe!
Zucchini Fritters with Cumin, Mint Yogurt
- 1 large or 2 medium zucchini
- 1 tsp salt
- 1 small red onion, finely chopped
- 1 large egg
- 1/2 cup + 2 tbsp flour (I used 1/2 whole, 1/2 wheat)
- 1/2 tsp baking powder
- Freshly ground pepper
- 2-4 tbsp oil (olive, canola, etc)
- 1/4 cup greek yogurt
- 1/2 tsp cumin
- 2 tsp fresh mint, finely chopped
- Shred the zucchini with a grater or by using the shredding piece on your food processor. Mix with 1 tsp salt and let sit for 10 minutes (this will bring out the moisture).
- In a small bowl, mix the yogurt, mint and cumin together. Set aside.
- In a large bowl, mix together the egg, salt, onion, pepper and flour. Set aside.
- Wring the moisture out of the zucchini by using a cheesecloth, paper towels or in my case, by hands.
- Mix zucchini mixture with the egg mixture until well combined.
- In a medium frying pan, heat 1 tbsp oil over medium heat until just crackling (test with a bit of zucchini mixture). Drop the zucchini mixture by the spoonful, flatten and fry each side for 2-3 minutes, until browned. Add more oil as needed. Serve with your favorite topping!
Adapted from Smitten Kitchen