Loaded with the goodness of zucchini & fresh herbs, these fritters are fantastic served as an appetizer or side dish with attitude – to almost anything! Eating your veg has never been tastier~
Green is good.
If you love zucchini and especially if you grow your own, you know you can never have enough recipes! It is one of my favourite veg, and is so very versatile – if you are not aware of it’s charms, this recipe would be a great introduction.
Every time I eat zucchini it takes me back to school days and my first time eating real Italian food, including pan-fried zucchini! Lucky me, one of my best friends was Italian, and I always appreciated the invite to eat at the house of anyone in her family.
All in good taste.
While my mom was an outstanding cook we grew up on very hearty food, which was necessary to sustain us for farm work; meat & potatoes, and of course all the solid, yet yummy Polish food you can think of. Imagine my taste buds igniting to my first exposures of Italian food & drink like mortadella, fried zucchini & espresso – not to mention real Italian pizza – made remarkably, in a living room fireplace! What’s really surprising, looking back, is that I didn’t find the living room cooking unusual… and I fell in love right then and there with Italian food & cooking. If you follow my blog you’ll know this has not been a passing fancy, but a life long bliss!
Full of flavour. Naturally gluten free.
In any dish where a vegetable is the star, it’s naturally best to use what’s local and in season – for the flavour to really come through as it does in these easy to make fritters. In addition, fresh basil & chives add to the flavour, while lemon zest adds brightness, and eggs are the binder. No flour or starch needed (or wanted!)
After the vegetables are cut into julienne/match sticks they’re salted and set aside to draw away the moisture; I believe this step also enhances their natural flavour! They’re then squeezed by hand, to again reduce the moisture content, and mixed with the egg & remaining ingredients.
Quick to cook. Versatile to eat.
A few minutes frying in olive oil to golden brown caramelization is all that’s needed! Use a large skillet or griddle if you have one, and do stir the batter each time, before making the fritters. Don’t be alarmed by any excess liquid and if you happen to put too much resulting in wide-spread fritters – you could always trim the excess after frying. Drain on kitchen paper and serve!
If it looks good…
Equally tasty hot warm or at room temperature the fritters are so flavourful, you can eat them as is! You could also serve them with as a side to any fish or chicken dish, topped with anything from sour cream or yogurt, hot sauce, hot pepper jelly or even a good mustard. You could also make them smaller, and serve as a tasty-one bite appetizer~
Savoury Zucchini Fritters
- 2 medium zucchini about 6 ounces each washed, ends trimmed & halved across
- 1/4 cup thinly sliced onion
- 2 teaspoons Kosher salt
- 2 large eggs at room temperature
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh chives
- 1 teaspoon finely grated lemon rind
- few tablespoons olive oil, approx. to cook the fritters
- Greek-style thick yogurt, sour cream, hot pepper jelly, etc.
Using a mandolin or a julienne peeler, cut the zucchini lengthwise into thin strips.
Toss the strips, the onion slices and the salt together in a medium bowl and let the vegetable mixture stand for about 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.
Pace the vegetables in a colander to drain the excess liquid. Then squeeze them in your hands to extract as much moisture as possible, setting aside the veg and discarding the liquid.
Beat the eggs and ¼ teaspoon black pepper in a medium bowl to blend well. Add the drained vegetables, chopped herbs & lemon zest, stir to coat all with the eggs.
Heat 1 - 2 teaspoons of the oil in a large heavy skillet pan over medium high heat. Working in batches using a large tablespoon, spoon the batter into the hot pan and form thin patties about 3 inches in diameter. Fry for 3 - 4 minutes on each side, or until the fritters are golden and crisp on the outside. (Stir the batter each time before forming the fritters.)
Transfer the fritters to paper towels to absorb any excess oil. Serve with fave sauce(s).
Excellent reheated - simply crisp in a hot dry non-stick pan.
For a healthier Eggs Benedict serve in place of English muffins.