Feels like summer is slipping through our fingers. Days are getting shorter, mornings and evenings are chilly. To me, it’s the perfect time of year because they garden is still producing quite a bit, and it’s finally not too hot to cook in the oven or over the stovetop. Those daily harvests can be put to good use and we can cook up comforting dishes. Zucchini is a garden bounty that I’m always trying to think of creative ways to use. Grilling it, making zucchini bread, and making thai zucchini salad have been my favorites. I also just realized how easy and delicious zucchini fritters are, so bring on that garden zucchini before summer ends!
Zucchini fritters would make a great brunch component. One of the main events I’m shooting at this weekend at Feast Portland is Brunch Village, so I’ve felt inspired by this upcoming event of all things brunch-related. I’m really looking forward to Feast, it’s an incredible event which joins forces with Partners for a Hunger-Free Oregon to raise money to help end childhood hunger in Oregon and across the country. Check out the website if you’re interested in going as tickets to a select few events are still available.
This recipe is adapted from Jennifer Pallian’s Zucchini Fritters recipe via Foodess.com. I’m a huge fan of hers!
- 4 cups of graded zucchini
- 2 jalepeños, chopped finely & most seeds removed
- 1/3 medium onion, chopped
- 2 eggs
- 2/3 cup breadcrumbs
- salt & pepper
- 3 tbsp vegetable oil
- 1 cup greek yogurt
- lemon wedge
- Drain zucchini using nut milk bag or a cheesecloth.
- Combine the graded zucchini, chopped jalepeños, and chopped onions in a bowl. Add the eggs, breadcrumbs, and salt & pepper and thoroughly stir. If batter seems too moist, add more breadcrumbs so it sticks together nicely.
- Heat 1-2 tbsp of vegetable oil on pan. Turn heat to medium. Pick up large spoonful of the batter, roughly form into a patty with your hands, and drop in pan.
- Cook for 3-5 minutes or until browning. Flip, and cook another 3-5 minutes on the other side.
- Add more oil, and make the rest of the fritters. Make basic dipping sauce by mixing greek yogurt with lemon. Serve immediately, or freeze for future use.