The end of summer, moving into the fall harvest, is my favorite time of year for food. Gardens are overflowing with their bounties and it's time to figure out what to do with all of this abundance. My zucchini plants yielded more than my brain could begin to imagine and so, I started to create!
Zucchini fritters are a perfect side for dinner, as an entree for lunch with a salad or a quick leftover breakfast with a piece of fruit.
Nutritionally speaking, zucchini is low in calories and is a great food to eat when dieting because it creates the feeling of being full! It has a high content of Vitamin C, carbohydrates, protein and fiber. It also contains significant quantities of potassium, folate, vitamin A, magnesium, copper and phosphorus all of which are important for general health. Sounds like a powerhouse to me!
This is the perfect time of year to pick them up at the farmers market. Make plans to grow some on your own next year. The ideas for creating recipes are endless.
What you will need
- one large zucchini grated
- 3 large eggs
- 1/2 c grated parmesan cheese
- olive or coconut oil for frying
- salt to taste
- optional: diced onions, fresh herbs like mint or basil.
The most important step in this recipe is squeezing the liquid from the grated zucchini. Zucchini contains a ton of liquid. After grating, place zucchini in and old dish towel and squeeze it like crazy! All of that liquid needs to go.
Place zucchini in a bowl with 3 eggs, cheese and salt
Mix together to create a batter like consistency
Heat a medium frying pan with oil of your choice and scoop mixture to make 3 inch diameter fritters. I use a 1/2 cup as a scooper.
Flip when bottom side is browned.
These are delicious hot, warm or as a leftover for a quick snack!