I am on my quest to use up the extra zucchini with my version of zucchini fritters. I usually don’t cook anything that is fried or deep fried but these fritters only take a couple of minutes in a frypan with a bit of olive oil, so I’m not counting them as fried.
I found lots of recipes on the internet, but like my knitting or crochet patterns, I always have to change it up a little bit. I included some chopped onion and some chopped mushrooms in my fritters.
2 cups shredded zucchini
1/3 cup flour
1/3 cup chopped onion, or add more or less to your taste, I used a sweet onion
2 medium cremini mushrooms, chopped but not too small
olive oil for the pan
Shred the zucchini and place in a strainer in the sink. Sprinkle with a bit of sea salt. Leave for about half hour and it starts to drain the liquid off. Squeeze by the handful to remove as much liquid as possible.
Combine the flour and egg, add the onions, mushrooms, zucchini and a sprinkle of seasoning. I used Italian seasoning but you could use whatever you like, or you could leave it out all together.
Divide the mixture into 6 portions. I let mine sit on a cutting board for a little while. Heat a pan with a bit of olive oil in the bottom and then place each portion of mixture into the pan. Flatten with a spatula, but not too much so that it crumbles apart. Cook until lightly brown and then flip them over and cook for about the same length of time. (about 2 minutes)
Here is a print friendly copy of the recipe.
Remove from pan and place on a paper towel to drain any excess oil off.
Serve with your favourite meal. I love breakfast for dinner, so on a hot and humid day I had scrambled eggs (2 egg whites and 1 whole egg), tomatoes picked from the garden, and some zucchini fritters. The kitchen didn’t get very hot from cooking and the meal wasn’t heavy in calories. I’ve been tracking what I eat and how much exercise I get on the My Fitness Pal app on my iPhone for quite awhile now. I still eat all my favourite foods, just in smaller portions. Eating healthy is important.
I’ve also made zucchini bread, zucchini rotini and add it to my spinach omelette. You have to get creative when there are lots of zucchinis around.
Here are some other recipes I’ve tried.
Do you have a favourite zucchini recipe that I would love to try?