Zucchini Fritters

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.

It’s bigger than my face!

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!

A much healthier version of potato latkes

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
  1. 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).
  2. In a small bowl, mix the yogurt, mint and cumin together. Set aside.
  3. In a large bowl, mix together the egg, salt, onion, pepper and flour. Set aside.
  4. Wring the moisture out of the zucchini by using a cheesecloth, paper towels or in my case, by hands.
  5. Mix zucchini mixture with the egg mixture until well combined.
  6. 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

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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