zucchini fritters

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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

Ingredients

  • 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

Directions

  1. Drain excess water out of the zucchini using nut milk bag or a cheesecloth.
  2. Combine the graded zucchini and chopped onions in a bowl.  Add the eggs, breadcrumbs, hemp seeds, garlic, salt & pepper, and thoroughly stir.
  3. 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.
  4. 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.
  5. Spread a bit of soft cheese on top of the fritters, and add the tomatoes and parsley right before eating.

Enjoy!

thai zucchini salad

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One of my favorite Thai dishes is papaya salad. For this dish, I decided to substitute zucchini for papaya, since we currently have more garden zucchini than we can handle. I also used garden tomatoes (sun golds and golden nuggets), garlic, onion, green beans, and a carrot. It’s a pleasing vegetarian dish. Throw in chili-lime shrimp or chicken for some added protein. Perfect for a hot summer day and a great way to use those zucchinis!

Ingredients 

Salad

  • 1 large or 2 small zucchini
  • 1 carrot
  • 5 green beans, cut into 1 inch pieces
  • 8 small tomatoes (cherry, sun gold, etc) halved
  • 1 cup chopped peanuts
  • 1/2 cup chopped cilantro

Dressing

  • 4 tbsp fish sauce
  • juice of 2 limes, zest of 2 limes
  • 1 shallot or 1/2 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp chili pepper flakes (less if mild spicy level is desired)
  • 1 tsp brown sugar

Directions

  1. Using a julienne peeler, cut the zucchini and carrot into long strands. Add it into a large bowl, along with the green beans and cherry tomatoes.
  2. Prepare the dressing by combining all dressing ingredients into a mortar and pestle and grind for about a minute to mix flavors and thicken dressing.
  3. Thoroughly stir dressing into salad, and top with cilantro, crushed peanuts, and another squeeze of lime juice. Enjoy!

Makes 2 servings