We are knee-deep in zucchini season which means it makes it's presence on the menu nearly every night in some form. In order to keep us looking forward to eating it I try to come up with new ways to serve this summer staple.
These fritters are really easy to make and use ingredients you likely have in your refrigerator & pantry.
Let's chat for a second about herbs. Because zucchini doesn't have a lot of flavor, the fresh herbs are a must. Use those your family loves because they will join zucchini as the stars of the frittata. I usually use basil because I have it growing all of the time, but I've also used parsley & dill, mint, or cilantro. Cilantro tends to overpower them so I now stick to dill or basil and add parsley if I've got it.
Sometimes I make a simple herbed or horseradish sour cream to serve a small dollop on top. (stir 1 teaspoon minced fresh herbs or horseradish into 1/2 cup sour cream)
Zucchini Fritters
1 1/2 cups grated zucchini
2 eggs, lightly beaten
3 scallions, sliced thinly
3/4 cup breadcrumbs
1 Tablespoon chopped fresh herbs such as basil, dill, parsley, or mint
salt & pepper to taste
1 - 2 Tablespoons olive oil
Squeeze out any excess moisture from the grated zucchini. You can use a kitchen towel to wrap it in and squeeze or place it in a fine mesh colander and press out the moisture.
In a bowl, combine the grated zucchini, eggs & scallions with a rubber spatula or wooden spoon. Add the breadcrumbs, fresh herbs and a pinch of salt & pepper if using. Stir together.
Heat a medium-sized skillet over medium heat. Add 1 Tablespoon of the olive oil. When hot, using a 1/4 cup measuring cup, scoop the batter and drop it into the pan. You should be able to fit 2 or 3 in the pan, allowing room for them to spread. Cook until golden on the bottom, 2-4 minutes, then flip and cook the second side until golden. Serve hot.
