This year we planted 2 zucchini plants in our garden and boy were they fruitful! We have had so many zucchini’s that we were having trouble using them all. Which is kind of a ridiculous problem to have. We even had one whose vine fell and it grew mostly on the ground, so it turned out to look like a pumpkin! So far we have made zucchini pasta, grilled zucchini and zucchini bread. Now, we are starting to get a bit more creative with our recipes to use these babies up!
4 cups of shredded Zucchini
2 Eggs whisked
1/4 cup Green Onions
1/2 cup Parmesan Cheese
2/3 cup Flour
3 tbsp (maybe more) Olive Oil
Salt + Pepper (to taste) approx 1 tsp
(Optional) breadcrumbs to make it crispier
Dipping Sauce Ingredients:
Garlic (fresh or dry)
Shred, strain and squeeze your zucchini. (MUST DO!)
Place the shredded zucchini in a colander in the sink. Sprinkle it with salt.
Let sit for 5-10 minutes.
Using a cheesecloth or paper towel, squeeze zucchini to take out excess water.
Combine all ingredients into a large bowl and mix.
Add olive oil to frying pan on medium heat (I used my cast iron skillet)
Use a cookie scoop or large spoon to drop mixture into the pan.
Flatten with spatula.
Allow to cook on each side for approx 3 mins or until golden brown.
Transfer cooked fritters to a paper town lined plate and spring with salt and pepper to taste.
Mix together fresh garlic, fresh dill and Greek yogurt for dipping or dollop on top.