It’s nearly winter and I’m still trying to use up all the zucchini I pulled from my garden this year! For my first ever garden, I think I did pretty well, but had little idea how much zucchini I’d end up having at the end of the season.
My biggest zucchini was nearly 10 lbs and the same size as my dog, Theo. I was able to make so many zucchini recipes from this behemoth summer squash, which was solid all the way through.
I shredded a bunch of the zucchini to save for later and froze it in large gallon baggies to make fresh zucchini recipes throughout the winter.
I saved a quarter of the shredded zucchini for these fritters – and the extra ones we didn’t eat were perfect for freezing too. So no matter what, we are set on zucchini (probably for the next year).
The best way to ensure nice and crispy fritters is to squeeze out as much of the moisture from the shredded zucchini as you can. The easiest way to do this is to wrap the zucchini in a cheese cloth or paper towel and squeeeeeeze until liquid no longer comes out. Mix the zucchini shreds into a bowl with some panko and an egg. The panko is also key to a crispy zucchini fritter.
Heat some vegetable oil over medium high heat. Make zucchini patties, about a half inch thick and 3-4 inches round. Flatten the patties between your palms to get the best shape.
Fry the fritters for 1-2 minutes per side, until golden brown, crisp and cooked through.
Season the fritters with salt and pepper, and any other herbs and spices that fit your fancy. I see these fritters as a base for pretty much…everything delicious. They rival hash browns in flavor and texture, but not calories!
While the fritters are frying, in a small bowl, whisk together the mayonnaise and sriracha for a simple spicy dipping sauce. Enjoy!
- Use a large cheese grater or mandoline to shred the zucchini until you about about 4 cups of shredded zucchini.
- Wrap the zucchini in two layers of paper towels (OR in cheese cloth) and squeeze until little-to-no liquid drips out.
- Place the shredded zucchini in a large bowl with some panko, an egg, and sea salt. Mix until combined, then use your hands to form patties about a half inch thick and 3-4 inches wide.
- Heat the vegetable oil over medium high heat. Place 2-3 fritters into the shallow oil and fry until golden brown, about 2-3 minutes per side. Remove the fritters from the skillet and place on a paper towel to remove any excess oil.
- While frying the fritters, in a small bowl stir together the mayonnaise and sriracha. Serve fritters hot and enjoy!