Garrison Keillor says July is the only time of year when country people lock our cars in the church parking lot, so people won’t put squash on the front seat. I used to think it was a joke.
— Barbara Kingsolver, Animal, Vegetable, Miracle
Ah, yes, one of the great challenges of summer — what to do with all that zucchini. In this neck of the woods we’re quite fond of our squash, and we’re more than up to that challenge. Zucchini fritters are a new favorite of ours.
- Prep time: 25 minutes
- Cooking time: 10 minutes
- Yield: 5-6 fritters
What you’re gonna need
- 1 pound of zucchini (3 small or 2 medium) shredded
- 1 teaspoon salt+1 teaspoon or to taste
- Black pepper to taste
- 1 medium Yukon gold potato (8-9 ounces)
- 3 scallions sliced thinly (green and light green parts only)
- 1 large egg
- ¾ cup all purpose flour
- 1 teaspoon baking soda
Note: I sliced my zucchini on the julienne blade of my mandolin, but you can just as easily shred them on a box grater or the shredding blade of your food processor. Grate your potato right before mixing to avoid it turning brown.
What you’re gonna do
- Mix the shredded zucchini with 1 teaspoon of salt and let sit for 15 minutes.
- After that time put the zucchini in some cheese cloth or a clean dish cloth.
- Squeeze all the moisture out of the zucchini.
- Season to taste with more salt and black pepper
- Add the rest of the ingredients and mix well
- Form into patties
- Heat up a medium sauté pan (if you have cast iron use that) with ¼ cup of olive oil
- When the oil is hot add your fritters and cook for 3-4 minutes on each side or until golden brown
Serve your fritters as is, or top them with an egg, poached or sunny side up, or a big dollop of sour cream. We usually have them for dinner, but breakfast works well too.
How to poach an egg…
- Bring a small saucepan of salted water to a simmer
- Crack your egg into a small ramekin
- Carefully lower the egg into the simmering water
- Cook until the white is opaque