I think I’m the last person on the planet to make zucchini fritters. Why it has taken me so long to give them a go I do not know. Maybe it’s that I have a general pancake-making phobia? Or that the amount of zucchini-fritter recipes I have collected over the years in addition to the blog posts I have bookmarked and the cookbook pages I have dog-eared is a wee overwhelming?
In any case, I got over it earlier this week, spurred by a revelation that helped me breeze through my zucchini-fritter recipe collection and locate a few promising recipes. My revelation, you ask? I realized I wasn’t interested in making a pancake — I wasn’t looking to make a floury, bread-crumb bound, cheese-laden pancake. I wanted something resembling a latke but composed of zucchini, which would be crisped quickly in a pan and served with something cool like sour cream or tzatziki.
The recipe here fits that description. A combination of grated zucchini and potato with a little diced onion bound by a single egg gives these fritters that lovely latke texture. But the addition of lemon zest and lots of herbs give them a freshness and lightness that’s irresistible. I served this batch with tzatziki, which accompanied them well, but which truthfully is unnecessary — they’re so good on their own. Give them a whirl! I know you’ll like them.
Batter made with zucchini from our Olin-Fox Farm CSA:
- 2 cups coarsely grated zucchini
- 1/2 cup coarsely grated potato
- kosher salt
- pinch of flour
- 1 egg
- 1 tablespoon chopped chives (or whatever herb you like)
- 1 tablespoon chopped mint (or whatever herb you like)
- zest of one lemon
- 1/4 cup diced white onion
- 1 tablespoon unsalted butter
- 1 cup Greek yogurt
- 2 T. finely diced red onion
- 1 T. chopped mint
- kosher salt
- squeeze of lemon juice
- Place the grated zucchini and potato in a colander. Spread the veggies out to allow for maximum surface area exposure and sprinkle all over with kosher salt. Let sit for at least 30 minutes to drain.
- Meanwhile, make the tzatziki, if desired: Stir together yogurt, onion, mint, salt and lemon juice. Taste. Add more salt if necessary. Chill until ready to use.
- After the 30 minutes, squeeze veggies out and wrap in paper towels. Squeeze again. [Note: The veggies will not drain out enough liquid on their own in the collander, so squeezing them with a paper towel is a critical step to mopping up that moisture.] Open up the paper towel and spread out your veggies. Sprinkle with a pinch of flour to soak up leftover moisture.
- In a bowl, whisk together egg, herbs and lemon zest. Add salt and pepper to taste. Add onion and grated zucchini-potato mixture. Stir well.
- Preheat over to 200˚F. Place a foil-lined cookie sheet in the oven. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter. When foam subsides, drop a spoonful of your fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy.
- Cook about 3 fritters at a time until golden brown on each side. Place fritters in the oven while you make additional pancakes. Serve as soon as possible with tzatziki on the side.