I haven’t shared one zucchini recipe with you this year. That is kind of ridiculous considering it’s a staple at our house starting mid-summer. We still have zucchini growing like crazy and, unlike many others, we are STILL loving it. For those of you who are looking for another creative and delicious way to use zucchini I must share one of my new favorite ways to use to use it. These fritters make such a delicious side dish and go with just about any main course. And, they look pretty fancy to boot!
They are seriously easy to prepare, especially if you have a food processor. I like using the food processor to shred my sweet potatoes and zucchini for two reasons. 1 – It’s fast. 2 – Everything turns out to be the same size. However, if you don’t have a food processor you can totally use a hand grater and your fritters will turn out just fine.
I looked at several fritter recipes and, based on previous experience/knowledge of zucchini, I found it pretty essential to get as much liquid out of the zucchini as I could before cooking up my fritters. There are several ways to do this, but the easiest and most mess-free way of accomplishing this task is to place your shredded zucchini in a colander, salt the zucchini, and then let it sit for about 30 minutes (you’ll want to place the colander over a bowl or simply in a sink to catch the liquid). This magically pulls the liquid out of the zucchini and all you have to do is gently press it with a spoon to get any extra liquid out. (Another popular method is to squeeze the zucchini with a towel, paper towels, or cheese cloth. While this works, I still find it hard to get as much liquid out of the zucchini and then I have a dirty, wet, green towel to deal with.)
Also, if you’re a bit salt-sensitive, then I recommend rinsing your zucchini after the 30 minutes. This will take some of the salt off the zucchini. I slightly rinsed mine and then just used a wooden spoon to gently squeeze the zucchini against the colander to remove any excess water.
You’ll find that I used a combination of fresh Thyme and fresh Basil. You can really use just about any combination of fresh herbs you desire. I found these to be delicious and well-balanced and . . . I happened to grow them in my little herb garden this year. The herbs really help elevate the freshness of these fritters. Soooo yummy!
Most fritters are typically fried, however that’s not really a great option when looking for healthy ways to prepare foods. So, I went with a baked option and we loved the way these turned out.
You seriously should add these to your zucchini recipe files. These fritters are a keeper and we totally love them at our house. Plus, having one more way to mix up the zucchini is a huge bonus when we practically eat it every day.