In Season: Zucchini

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Zucchini or “Summer Squash” burst onto the Farmers Market shelves in May and is still in great abundance. And if you planted a garden that includes zucchini, you’ve probably discovered that it is one fast growing vegetable. The great thing is zucchini is a very versatile vegetable (say that three times!). It holds up to grilling, is fantastic sautéed, is a kid favorite roasted in the oven with parmesan, and to die for when grated for fritters!

Oh, and by the way. See those little pale yellow squash blossoms? They are pretty fantastic too! Just hide a little bit of goat cheese and sun-dried tomatoes in the flower, twist, dip in egg whites, and sprinkle with breadcrumbs. Bake at 400 degrees for 10 minutes. YUM!

zucchini-fritters

Zucchini Fritters
Ingredients
  • 3 medium zucchini, grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1 shallot, peeled and finely diced
  • 1/2 cup flour
  • 1/2 cup canola oil
  • sour cream
  • lemon wedges
Instructions
  1. Using a large grater, grate zucchini into a colander.
  2. Sprinkle with salt and set in the sink for 10 minutes.
  3. Meanwhile, in a large bowl, combine egg, shallot, flour and pepper.
  4. Using a paper towel, press zucchini into colander to remove excess water.
  5. Once dry, add zucchini to the bowl and combine with the other ingredients.
  6. Heat oil in a heavy skillet over medium high heat until it shimmers.
  7. Drop batter into the skillet in 2 tablespoon ‘clumps’.
  8. With the backside of a spatula, flatten each ‘clump’.
  9. Fry for 2-3 minutes per side or until well browned.
  10. Remove from skillet and let drain on paper towels.
  11. Serve warm with sour cream and lemon wedges.
Calories: 186 Fat: 11 Carbohydrates: 18 Fiber: 2 Protein: 5

 

 

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