My family has a plot in a local community garden, so the summer months we are in fresh organic vegetable heaven (and for little cost, which is a big plus). So I have 3 HUGE zucchini at my house on any given day!
So I have been looking up zucchini recipes because I think if I grill zucchini one more time, Alex might throw me out of the kitchen for good. I think even Madeline is getting sick of my zucchini recipes. So I had to try zucchini fritters for the first time.
It was fun, easy, and tasted great!
- 2 medium Zucchini (or 1 giant one in my case), trimmed
- 1/4 teaspoon Salt
- 6 tablespoons cornmeal
- 2 tablespoons all-purpose Flour
- 1/2 Baking Powder
- 1 large Egg, lightly beaten
- 1/4 teaspoon Sweet Paprika or another Spice (I didn’t have sweet paprika so I used coriander, any spice you like works)
- 1-2 tablespoons canola oil
- Using the large holes of a box grater-shredder, shred the zucchini into a bowl, you should have about 2 cups. Toss the zucchini with the salt and let stand for 15 minutes to drain. Wrap the zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Return to the bowl.
- In a small bowl, stir together the cornmeal, flour, baking powder, and spice (sweet paprika). Add the zucchini and egg and stir to mix well.
- In a large frying pan over medium-high heat, warm 1 tablespoon of the oil, tilting the pan to spread it evenly over the bottom. Using a tablespoon, scope up the batter and dollop into the pan, using the back of the spoon to flatten each portion into a cake. Cook, turning once, until golden brown, 3-4 minutes total.
- As they finish frying, transfer the fritters to a plate lined with paper towels to drain and repeat to cook the remaining fritters. Adjust the heat and add more oil to the pan as necessary. Let cool slightly before serving.
Wrap the cooled fritters in aluminum foil and refrigerate for up to 2 days, rewarm in a low oven or serve chilled.
Zucchini fritters are great dippers! Serve with a plain whole-milk yogurt or a more flavorful herbed dip. I served with yogurt and bananas (which are Madeline’s favorite). For adults you can use other condiments, such as ketchup or mustard!
I made enough so we were able to have them for the next couple days. They are great to have and take with you anywhere. They are easier to pack and less mess then Cheerios and other snacks. We took them on the go with us and had a couple at the grocery stores to keep us from over shopping. Madeline loved the fritters and her first dipping experience was a lot of fun for both of us. She thought it was hilarious that I was letting her reach her hands into the yogurt. My heart swooned watching her figure out how to scoop the yogurt up with her fingers and dip the zucchini and bananas in. We needed a bath right after lunch!
I really recommend this recipe for the littles and even the rest of the family. It is a great way to disguise vegetables also for picky eaters. It would be a great main part of the meal or as a side.
Has anyone else made Zucchini Fritters for their littles or family? Tell me about it.