Overflown by zucchini or just needed something light to dip? Check out this Zucchini fritters recipe whose beauty is apt to be worshipped!
Fritter originally meant to describe pieces of meat cut into small pieces to be fried but nowadays we use the word “fritter” for anything that is portioned into a fairly small size and fried.
Basically anything can be a fritter if it doesn’t have a proper name yet and we’d like to indicate that it was fried. Most of the time fritters presume to be deep fried but nowadays when calories matter a lot and frying in oil isn’t one of the most energy deprived food preparation method for the healthy conscious to use, pan frying is a much more enchanting option.
More often than not, fritters use gluten in the flour and eggs to hold their shapes but in some cases like it’s the case with broccoli fritters, cauliflower hash or now with the zucchini fritters only eggs are used. A bit of cheese always comes handy, but it only contributes to the fritters structure once cooled down. Warm cheese doesn’t hold its shape very well.
So, albeit fritters originally ride on the carbs filled side of life, we can make them gluten and carbs free easily and have them with our favorite meals or sometimes even instead of them, given the amount of calories and protein that a bit of cheese and eggs can contain.
Zucchini, on the other hand, is a binge eater wettest dream. They are big bulky and 90% of their mass is water which means zero to no calories. Sure it doesn’t invalidate all the other things we add but there is a notable difference between Zucchini cookies and traditional oatmeal cookies when it comes to the number of cookies we can allow for ourselves. Not to mention when it comes to things like Chocolate zucchini cake or a really weird zucchini poppy seed strudel.
Surprisingly, zucchini isn’t just good for hiding under the cover of some fond memory to deceive our senses long enough to survive the next couple of hours until dinner. Sure, it can’t stand on its own except maybe as a side dish (for someone who is trying to ban carbs) posing to be a spaghetti but in reality, it doesn’t have to be the hidden veggie to be appreciated.
Complementing zucchini with something that has a bit more of a character is sure useful, like aged cheddar cheese on the baked zucchini fries or some tasty protein in stuffed zucchini boats or even better both like it’s the case with zucchini lasagna.
Yet, don’t be afraid of letting it take the reins for a ride around our soul even if it doesn’t look as cute. It will sure provide joy and joy will make it beautiful.
Ingredients
- 8 cups / 1000g Zucchini (grated)
- 1 cup / 100g Cheddar
- 1 medium / 100g Onion (finely chopped)
- 4 medium / 200g Eggs
- ½ teaspoon / 3g Salt
- Optional
- ½ teaspoon / 1.5g Black pepper
- ½ teaspoon / 1g Cayanne
How to make Zucchini fritters
- Shred the zucchini then mix in the salt.
- Let the salt do its thing for about 30 minutes.
- Drain the liquid then squeeze out the remaining moisture. We’ll end up about half the amount of zucchini.
- Mix in cheese, finely cut onion, eggs, salt and any optional spices.
- Form apricot sized balls or as desired.
- Heat skillet to medium then lightly grease it. Place the zucchini balls into the skillet.
- Flatten the zucchini balls into about ½” / 1cm tall discs. Dip the spatula into water before using it so the the discs won’t stick to it so much.
- Sear them until the bottom gets some golden brown color, about 1 – 3 minutes. Adjust heat if necessary. Flip them over.
- Fry the other side until it gets similar golden brown color as the bottom.
Enjoy!
Zucchini Fritters Recipe
Ingredients
- 8 cups Zucchini grated
- 1 cup Cheddar
- 1 medium Onion finely chopped
- 4 medium Eggs
- ½ teaspoon Salt
- Optional
- ½ teaspoon Black pepper
- ½ teaspoon Cayanne
Instructions
- Shred the zucchini then mix in the salt.
- Let the salt do its thing for about 30 minutes.
- Drain the liquid then squeeze out the remaining moisture. We’ll end up about half the amount of zucchini.
- Mix in cheese, finely cut onion, eggs, salt and any optional spices.
- Form apricot sized balls or as desired.
- Heat skillet to medium then lightly grease it. Place the zucchini balls into the skillet.
- Flatten the zucchini balls into about ½” / 1cm tall discs. Dip the spatula into water before using it so the the discs won’t stick to it so much.
- Sear them until the bottom gets some golden brown color, about 1 – 3 minutes. Adjust heat if necessary. Flip them over.
- Fry the other side until it gets similar golden brown color as the bottom.
Notes
Pin now, Enjoy later!
