Crispy Zucchini Fritters

Zucchini Fritters-2

Crispy Zucchini Fritters

I find fritters a bit fiddly to make. They’re not the sort of thing to serve a huge crowd. But I’m happy to take the time on a Sunday morning for our little family so my boys are enjoying some vegetables rather than just scoffing the bacon or black pudding. Normally I’m all about the mayonnaise for dipping but after ‘extensive’ testing my Irishman and I agreed that the fritters are actually better with refreshing natural yoghurt or some labneh.

enough for: 2 as a light meal
takes: about 30 minutes

3 medium zucchini (500g / 1lb)
pinch salt
2 eggs
150g (5oz) almond meal
small bunch mint, leaves picked and chopped (optional)
oil for frying
natural yoghurt, to serve
salad leaves, to serve

1. Grate zucchini using your food processor or a box grater. Add a pinch of salt, stir and stand for a few minutes. Pat with paper towel to remove some moisture but no need to get it really dry.

2. Combine the salted zucchini, eggs, almond meal and mint (if using) until thoroughly mixed – I just do this in the bowl of my food processor.

3. Heat 1cm (1/3in) oil in a large frying pan on a medium high heat. Test a little drop of mixture, when it starts sizzling vigorously, start scooping heaped tablespoons of the mixture into the pan. I usually cook 5-6 at a time. Shallow fry until well browned on both sides. Drain on paper towel and keep warm in a low oven while you continue cooking the rest of the mixture.

4. Serve hot fritters with a good dusting of sea salt flakes, salad leaves and cold yoghurt on the side for dipping / drizzling.

Variations

with potato! – replace some o the zucchini with spuds. Or for a whole potato experience, these rosti are a total winner.

different veg – if you can grate it, you can probably use it in place of the zucchini. Think sweet potato, potato, carrots, butternut pumpkin (squash) or parsnip or any combo of the above.

carnivore – serve fritters with bacon.

different herbs – mint and zucchini are a match made in heaven but feel free to use some chives, parsley or even basil.

nut-free – replace almond meal with ground sunflower seeds or use your favourite flour my choice would be chickpea flour.

lighter – use 3 eggs whites instead of the whole eggs.

burgers – form the mixture into 4 burger patties and pan fry in the oil until well browned and cooked through.

baked – not as tasty as fried but definitely lower maintenance! Drizzle oil in a baking tray and top with scoops of the fritter mixture. Bake 200C until well browned – about 20 minutes as a guess.

zucchini nests – use your spiralizer instead of grating.

brunch! / more substantial – serve with poached eggs and a salad. A bit of bacon or black pudding wouldn’t go astray. You could also serve in pita bread.

paleo (Grain, Legume & Dairy-Free) – use mayo for yoghurt.

Waste Avoidance Stategy

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

salt / almond meal / oil – keep them in the pantry.

eggs – will keep in th fridge for a month or so. Or use for another meal.

mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil use mint oil to serve with lamb, chicken or fish.

yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.

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