Zucchini Fritters

I get so bummed at the time of year when the Farmer’s Market gets noticeably smaller and I start missing my favorite vendors.

But one of my favorite guys is still here - and he had so much gorgeous winter squash! I walked away with some giant zucchini.

It should be known that I’m a condiment girl. Full Stop.

I often pick my dinner based on the sauce or side it comes with. And one of my favorite dips to make is so simple - Greek yogurt, lemon, garlic, and my seasoning blend. It’s good as a salad dressing, a dip for chips/pretzels etc., and for any fried vegetable.

So - I needed a vehicle for dip, and I had a zucchini - enter zucchini fritters (which I’d actually never made before).

See the reel here: Zucchini Fritters

Ingredients:

• Fritters

  • Large Zucchini (of any squash you like)

  • 1 egg

  • 1/4 medium white onion finely diced

  • 2 garlic cloves, grated

  • Almond flour - I used about 1/3 cup, plus maybe 2 table spoons

  • 2 large pinches of my seasoning blend

• Dip

  • 2 garlic cloves, grated

  • 2 heaping spoonfulls of Greek yogurt

  • Juice of 1/2 a lemon

  • 1 small pinch of my seasoning blend

Let’s Go

• Grate the zucchini

  • Tip - when grating anything, lay the grater on it’s side, it’s way easier

• Put the grated zucchini off to the side and salt it to draw out the moisture

• Make the dip by combining all of the ingredients and put in the fridge so the flavors and meld

• After about 15 minutes put the grated zucchini in cheesecloth and squeeze to get out the moisture

• Combine zucchini and all the other fritter ingredients in a bowl and mix.

• Add more flour as needed so the batter can be formed into little patties and mostly hold their shape

• Heat up vegetable oil on medium heat. Test the temperature by putting a wooden spoon in the oil - if it bubbles, it’s ready.

• Just know that for me, frying anything is a bit like making pancakes - it takes a few to get the temperature of the pan just right.

• They’ll only need about 3-4 minutes total, flipping partway through. We’re just looking for golden brown.

Full disclosure - I burnt a few - I blame my fancy new pans being too good at conducting heat.

• Remove from the pan and set on a paper towel to drain the excess oil.

• Sprinkle salt on them! This is another cooking rule I pretty much always follow - to immediately salt something once it’s been fried.

Enjoy!