WARNING: These zucchini fritters are extremely addictive.
This year, my husband and I decided to become members of a local CSA (Community-Supported Agricultural system), and decided to become members of Steed Farm, the local CSA in our hometown. For those who are unfamiliar with the concept, a CSA is a system where the consumer has the opportunity to subscribe to the local harvest of a local farm or collective of farms (Click here if you’re interested in seeing my CSA video-its good stuff!).
I recently received my first share of produce, which was super exciting. No joke…we probably came home with about 7 pounds worth of produce. Among all of the goodies I received, I had two very large and hefty zucchini fruits. After trying to figure out how I was going to prepare them, I had an ‘A-ha!’ moment: Why not turn them into fritters?!?! I had most of the ingredients, to do so.
The Moment of Truth
After experimenting with this dish three different times, and modifying each of the ingredient quantities, I am proud to announce that I finally came up with a recipe that I am super proud of. Folks, I present you with my very tasty zucchini fritters. These fritters contain feta cheese, which naturally gives these the salt and amount of zing these babies need. If you don’t want to fry them, no worries! I included a step which shows you how to bake ‘em. These fritters are pretty low in carbs, which is why I opted for Almond flour in my recipe. But you can use whatever other type of flour you’d like! The flour ratio should still be the same.
A couple disclaimers before I proceed:
- The quality of the skillet you use matters (take it from me). If you opt for frying, these fritters are prone to sticking on the bottom of the skillet and WILL crumble a part if you do not make sure that you do not have a non-stick surface.
- WARNING: These fritters are addictive. Even though they are low in carbs (per serving), you may wind up wanting to eat the whole batch. Just a heads up…
Aright, alright…here’s the recipe!
- 2 zucchinis medium
- 1½ cups almond flour
- 8 oz. feta cheese crumbled
- 4 garlic cloves minced
- 1 onion small
- 2 eggs
- 3 tbsp. cooking oil
- 2 tbsp. dried oregano
- 2 tbsp. parsley
- 1 tbsp. crushed red pepper flakes
- Finely dice onion into ¼" cubes, and set aside.
- Coarsely chop zucchini into 1” Cubes, separate them into three batches. Place each batchinto a food processor and pulse for about three seconds, two-three times, untilthe zucchini pieces are roughly ¼” in size. Repeat this step for each batch.
- After all of the zucchini has been pulsed, take a cheese cloth, and squeeze as muchof the water out of the zucchini chunks, until almost all of the liquid has drained out. This will take about 3-5 minutes.
- Combine all of the ingredients into a large bowl, except the oil. Gently stir untileverything looks evenly mixed.
Cookyour zucchini fritters using one of two methods:
- Frying:Heat your large skillet to medium heat, and add the cooking oil. While theskillet is heating, take your batter, and create balls which are about one-one anda half inches in diameter. Creating the mini patties is best to use with atablespoon. Gently drop each medallion-sized patty into the skillet, and allowto fry on each side for about 2 minutes on each side (no more than three minutes),until each side is golden browned. Try not to fry more than five patties at atime. Repeat until all pieces are cooked.
- Baking:Preheat oven to 350 degrees F. Once oven has pre-heated, lightly grease a largebaking sheet, and form mini patties the size of 1-1.5 inch medallions. Bakefritters for about 25-30 minutes, until the fritters have golden browned.
- Enjoy your zucchini fritters with some marinara sauce, or sour cream!
Nutritional Information per serving (serving size- 4 fritters):
197 calories/ 10 grams protein/ 14.3 grams fat/ 8.6 grams carbohydrates/ 6 grams of fiber