The Art of Zucchini Fritters with The Farm Girl
Tonight I did a multipart vegetarian meal using all homegrown farm-fresh veggies. I love the inspiration at this time of year!
Making delectable zucchini fritters can turn this humble vegetable into a culinary delight. These simple, yet flavorful fritters are a versatile dish that can be served as an appetizer, side dish, or a light main course. With the right technique, ingredients, and a handful of tips and tricks, you can whip up a batch of golden, crispy zucchini fritters that are sure to impress.
At their most basic, zucchini fritters require very few ingredients – zucchini, salt, flour, and egg. However, the quality and freshness of these ingredients can significantly impact the taste of your fritters. Fresh, firm zucchinis are ideal as they have a subtle sweetness that shines through in the final product. It’s also important to use high-quality flour as it provides structure to the fritters and a good quality egg to bind everything together.
One of the key steps in making zucchini fritters is to remove as much moisture as possible from the grated zucchini. This can be done by salting the zucchini and letting it sit for a while to draw out the moisture. Then, it needs to be squeezed to remove the excess water. This step is crucial as it helps ensure that your fritters are crisp and not soggy.
Thomas told me the fritters were flavored just right – like “zucchini naan”. He folded them in half with the corn salad inside like a taco. Smart young man! The lemon pepper cream holds it all together beautifully.
Corn Salad
Several cobs of corn, freshly cooked or leftover, grilled lightly and cut off the cob
Combine corn kernels with an assortment of sweet and hot peppers, diced, including roasted poblano, sweet red pepper, hot Serrano, or jalapenos. Stir in a drizzle of olive oil, the juice of half of a lemon, salt, and minced fresh chives.
Lemon Pepper Cream
Stir together sour cream or Greek yogurt, fresh lemon juice, lemon pepper seasoning, and grated garlic.
Serve the fritters topped with corn salad and lemon pepper cream. The fritters are also terrific as a bed for fried eggs or as a side to your favorite grilled meat or shellfish.
Tonight’s cocktail: The Rusty Nail
Rub a bit of lemon peel around the inside of a rock glass. Put in a few cubes (or one big one!), then pour in 1 part Drambuie to 3 parts Scotch. Stir and enjoy!
Zucchini Fritters
Ingredients
1 1/2 lbs zucchini (small to medium), grated
1 t salt
2T minced shallot
2 eggs
1 t salt (omit if lemon pepper seasoning contains salt)
1 t lemon pepper seasoning
2/3 c flour (gluten free is fine)
1 t baking powder
Oil for pan frying
Instructions
Salt the zucchini and let rest for 10 minutes. Drain zucchini and squeeze dry in a clean dish towel. Transfer to a medium bowl and stir in shallot, eggs, and seasoning. Mix well, then stir in flour and baking powder.
Meanwhile, heat a skillet over medium heat. Add in a thin layer of oil, then spoon in small mounds of batter. Spread evenly into a circle, then let cook until golden on one side. Flip over and cook until golden on the other side. Remove to a pan, keep warm in the oven if desired, and continue cooking the remaining batter.
Mastering the art of making zucchini fritters is about understanding the basics, following the right steps, and incorporating a few handy tips and tricks. With practice, you’ll find that making these delicious and versatile fritters is not only easy but also a lot of fun. So, get into the kitchen and start experimenting with different flavors and ingredients to find your perfect zucchini fritter recipe. Before you know it, you’ll be dishing out batches of golden, crispy, delectable zucchini fritters that will have everyone asking for more.
Unlock Culinary Excellence: With The Farm Girl