Zucchini Fritters
These zucchini fritters from farmer Kelsey Love Zaavedra of Heirloomista taste like summer and are a delicious way to use summer’s abundance of this vegetable.
Ingredients
- 1 large or two small tender zucchini enough for 2 cups grated
- 2 scallions chopped
- 2 cloves garlic chopped
- ⅓ cup fresh dill chopped
- 2 tablespoons crumbled feta cheese
- 1 egg
- ½ cup flour
- ½ teaspoon baking powder
- ½ lemon zested
- salt + pepper
- 2 tablespoons vegetable oil or other preferred oil preferably not olive oil
Honey Lemon Crema
- 1 tablespoon lemon juice plus more to taste
- ¼ cup sour cream
- chopped dill to taste
Instructions
- Leaving the shiny skin on, grate zucchini and set in a bowl. Sprinkle zucchini with 1 teaspoon salt and let sit for 30 minutes to remove the extra liquid, then strain. This step will enhance the flavor but if you don’t have time, the fritters will still be delicious!
- While the zucchini strains, make the sauce by adding the sour cream and a tablespoon of lemon juice to a small bowl. Mix this together to your preferred consistency and add some chopped dill. Adjust lemon and dill to your taste buds!
- Add scallions, garlic and dill to a mixing bowl. Add flour, baking powder and feta and mix. Lightly whisk an egg and add to the mixture. Add the zest of half a lemon, then fold in the zucchini. Be sure not to over mix.
- Heat your griddle to 375°F or medium-high heat. Add your preferred oil. Once hot, gently scoop up some of the mixture and add to the hot griddle, flattening out into a round shape. Cook, flipping as needed, until browned on both sides and inside is set. Serve with your herby lemon crema.
