Happy fall! I posted a zucchini fritters recipe about a year ago, but I’ve since tweaked it and I’m happier with the result. It yields a bigger batch of heartier, crispier, hemp-ier (yes I added hemp seeds) fritters. I like eating some right away and freezing the rest for later. They’re excellent topped with soft artisan cheese, fresh tomatoes, and parsley. One of my favorite ways to use that garden zucchini, which is still going strong for me right now!
Here are the revised zucchini fritters. Let me know if you try them!
Makes 8-10 fritters
- 5 cups of graded zucchini
- 3 eggs
- 1/3 C. chopped onion
- 2 garlic cloves, minced
- 1 C. Panko breadcrumbs
- 3/4 C. hemp seeds
- 1 tsp of salt & pepper, more to taste
- 3 tbsp vegetable oil
- 4 oz. artisan soft cheese (like quark or goat cheese)
- 1 C. cherry tomatoes, sliced in half
- 1/4 C parsley, chopped
- Drain excess water out of the zucchini using nut milk bag or a cheesecloth.
- Combine the graded zucchini and chopped onions in a bowl. Add the eggs, breadcrumbs, hemp seeds, garlic, salt & pepper, and thoroughly stir.
- Heat 1-2 tbsp of vegetable oil in pan. Turn heat to medium. Pick up ~1/4 C. of the batter, roughly form into a patty with your hands, and drop in pan. Working in batches, cook 2-3 patties at a time.
- Cook for 3-4 minutes or until browning. Flip, and cook another 3-4 minutes on the other side. Remove from pan and set on a plate. Add more oil to the pan to continue to make the rest of the fritters.
- Spread a bit of soft cheese on top of the fritters, and add the tomatoes and parsley right before eating.