Zucchini Fritters

If you are a gardener, you are officially approaching the season of produce, produce, and more produce.  So much produce that you don’t know what to do with it.  Cucumbers, tomatoes, lettuce, Swiss chard, zucchini, the list goes on.  At the very least this quick recipe for zucchini fritters, or pancakes, should help take care of some of that extra zucchini that you don’t know what to do with!


Zucchini Fritters
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  1. 2 cups zucchini, peeled and grated
  2. 1 tbsp salt
  3. 1 egg
  4. 2 tbsp flour
  5. 1 tbsp goat’s cheese
  6. 2 tbsp ricotta
  7. ¼ tsp freshly ground pepper
  8. 1 tbsp canola oil, for frying
  1. Place zucchini in a colander and sprinkle salt all over and let sit for 20-30 minutes to drain.
  2. Once you are ready to make the fritters, squeeze as much water as you can from the zucchini. Place in medium bowl.
  3. Add egg and mix thoroughly. Add ricotta and crumble the goat’s cheese as you add it to the mixture. Combine well.
  4. Add the flour and grind some fresh pepper into the mixture. Stir until well combined. The mixture should look like pancake batter.
  5. Heat pan over medium heat and pour oil into pan once it’s hot.
  6. Spoon the mixture into the pan to make approximately 2" diameter cakes in the pan. Fry until they are golden brown (about 3-4 minutes). Flip and fry until the other side is golden brown. The fritters will be nice and moist, so as long as they are golden brown, you don't have to worry about them being cooked through.
River City Cookery https://rivercitycookery.com/

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