It's that time of year again where the zucchinis are plentiful and almost the size of a baby! If you're lucky you may find one on your door step, in your mailbox or on the front seat of your car (it wasn't me, I swear)! If your're a gardener you know that you can check those little buggers one day when they're barely 3 inches long, the next they're big enough for diapers!
So, whether you grew them yourself or got blessed with a couple, you'll be happy to know that the big ones are good for more than just bread! Here's our favorite zucchini recipe!
Wash up the zucchini with a little water, you'll want to leave the skin on. Grate up 4 cups of zucchini in a large mixing bowl. Wash up a medium sized potato and grate that in too, skins and all. You should get about 1 cup of grated potato. Add 1 tablespoon of salt, mix together and let set for several minutes.
While you've got your grater out, grate up 1 tablespoon of onion and set aside to use later. For this recipe the grated onion is far more suitable because of its delicate texture. You just want to flavor the zucchini without the chance of biting into an onion chunk.
Now that the zucchini, potato salt mixture has sat for a bit you can see that the salt has made the zucchini and potato release a lot of the water. Transfer the mixture to a thick layer of paper towels or kitchen towel (a lint-free one) to wring the water out. Use your hands to squeeze as much of the water out as you can before you transfer it.
Roll up the towel and squeeze out as much water as you can. I like to use a real kitchen towel because paper towels tend to rip and tear and they don't seem to get as much of the water out.
Here's what it looks like before you wring it in a towel:
And after you wring it in a towel:
Put the zucchini back in the bowl, add 2 tablespoons of cornstarch to help the fritters brown up nice and add a couple eggs. Mix it up good and you're ready to fry it in a pan.
Heat up a few tablespoons of olive oil (or use a coat of spray if you have a nice non-stick pan) on medium high heat or about 375* Drop the fritters into the hot oil with a fork and smooth them out to an even thickness.
Brown them on both sides (sprinkle with a little S&P after you turn them once) and enjoy! I love them with a little sour cream :)
Last night we had zucchini fritters with ham, eggs, toast and grapes. My husband said the only thing he'd do different would be to MAKE MORE fritters! Mind you this batch makes about a dozen 2.5 inch fritters and he and I share them between us!
Zucchini Fritters by Stick Pony Creations
4 cups shredded zucchini
1 cup shredded potato
1 Tbsp. grated onion
1 Tbsp. salt
2 Tbsp. cornstarch
3 Tbsp. olive oil
salt & pepper to taste
sour cream (optional)
Directions: Grate zucchini and potato into a large bowl, sprinkle with salt and mix well. Let set for several minutes. Wring out as much water as you can using paper towel or a dish towel. Mix in cornstarch, onion and eggs. Heat olive oil in a non-stick skillet to medium high heat, about 375*. Drop fritter mix by forkful into the oil and smooth out to an even thickness. Brown on both sides, season with salt and pepper. Garnish with sour cream.
**Here's a Printable Copy**