Zucchini Fritters

With ridiculous amounts of zucchini coming out of our garden, it’s time to get creative with this abundant veggie! We have zucchini with almost every meal at the moment – sliced thinly on pizza, grated into pasta, shredded onto wraps, made into sticks to dip into homemade hommus... what would summer be without zucchini? We’re also really enjoying zucchini fritters at the moment. Our favourite recipe for fritters is:

• 1 large zucchini  - shredded
• 2 medium potatoes – shredded
• 1 medium onion or leek – diced
• 2 cloves garlic – finely chopped
• Handful of mixed herbs – chopped (basil works well)
• 2 eggs
• 1/2 cup plain wholemeal flour (maybe a little more – you want enough to make the mix form easily into patties)
• salt and pepper to taste

The process is really easy:

1. Grate the zucchini and potatoes then grab handfuls and squeeze any juices out – this really helps the patties stick together better.

2. Add the onions, garlic, herbs and salt and pepper and mix together.

3. Beat the egg and pour over the mix. Add the flour to the mix and stir together well. 

3. Form into patties the size of the palm of your hand (makes about 12).

Unlike with some other pattie recipes we’ve tried, we found these patties stick together really well – if they’re not, you can always add a bit more flour. If you don't have egg, reduce the amount of potato by one, and add in a 400g can of cannellini beans instead. Shallow fry the patties in a fry pan with oil for a couple minutes on each side until they brown up a bit – then they’re ready to enjoy!

What’s your favourite thing to make with zucchini? 

 

Comments

[Lesley Skewes]

YUM! Cannot wait to try, thankyou for this recipe

[libby]

They sound delicious. Glad to know someones been successful with zucchini this year - ours have been terrible - only just starting to grow and flower now !!!!

Libby

[dixiebelle]

We have an abundance of button squash... which I have grated and frozen to use in pasta sauces etc, plus sliced and BBQ's it has been great, and also put it in vege bake, fritters and muffins! I also have tried some pickled... I think I will make some "Bread & Butter" Squash pickles next!

[kara]

I love to use zucchini (or even beetroot!!) in chocolate cake! We cook gluten free, and I find the addition of these veggies makes the cake lovely and moist! (note - beetroot cake is a slightly different recipe, as beetroot has much more liquid to deal with!)

Zucchini Choc cake:
1/2 c. butter
2 eggs
1tsp. vanilla
1/2c. milk
2 1/2c. flour (we use GF, but plain will do)
4Tbsp. cocoa
1tsp. bicarb soda
1/2 tsp. salt
1/2tsp. cinnamon
2c. shredded zucchini

Cream butter and sugar. Beat in eggs. Add milk and vanilla. Sift in dry ingredients. Mix in zucchini so that it is all "coated" with the other ingredients and there are no obvious clumps. pour into a greased 23x30cm tin and bake 160C degrees 40-45 minutes. Cake will spring back when lightly touched, but the toothpick test may or may not work, as this cake is very moist!

[HappyEarth]

Thanks for your comments fellow zucchini lovers!

Lesley - hope you enjoy the zucchini patties as much as we do!

Libby - best wishes for your zucchinis coming along well after a slow start!

Dixiebelle - awesome to hear you've got such an abundance of button squash, and are being so creative in how you use them. Good luck with the pickles! We haven't pickled any zucchini yet, or made muffins - I just got some muffin trays for my birthday, so will have to have a go!

Kara - Thanks so much for sharing your zucchini cake recipe - sounds great and we look forward to giving it a go!

[simply.belinda]

That is a wonderful looking recipe and I will be trying it soon.

Thanks for sharing
Belinda

[cassie]

Sounds good! I use zuchinni in everything nearly!! Very versatile veggie!! I make Zuchinni Slice about once a week...

1 zuchinni, grated
1 cup cheese
1 cup SR Flour
200g bacon
1 onion
6 eggs....

Pan fry onion and bacon in a little oil until soft. In a bowl beat the eggs, then stir in flour until well combined. Mix everything else in and put in oven on 170 degrees for about 30 - 40 mins!! Yum!!

[rose]

Thankyou all for the recipes: always good to have a new twist on zucchini before they take over...They are certainly good for adding moisture to cakes, and (for those of us who have to control the fat content) this means you can reduce the fat in the recipe by up to 50%!
They also add succulence to breads, fruitloaf and scones.

But my favourite way to eat Zucchini is still - steamed whole and young till just soft, with a little butter, or perhaps garlic or herb butter...my partner prefers them sliced and fried. Especially the round variety Ronde de Nice, with a nice fried home-grown egg and tomato, a bit of wholemeal toast and a dash of chilli sauce.

For really effective zucchini 'birth control', you can always eat the flowers! - stir fried with other veg, or stuffed with savory rice etc, and fried.

[Liesel]

Zucchini bread - grated into normal bread dough at the dry ingredient stage, with paprika, cheese on top. And zucchini slice with eggs, mmmm good lunchbox stuff for work.
Kids love the fritters with yogurt and mint dip on the side.
We just moved house and left our vegie patch behind, all this talk of zucchini is making me sad - must get new patch up and running pronto!