Kid-Friendly Zucchini Fritters
I’m kind of surprised that I’ve never posted this one before, considering that I’ve made it half a dozen times. I came up with this recipe a few years ago when the school sent home a massive zucchini from the garden. What does someone do with a 3-foot zucchini? Fritters.
Fritters are a surprisingly easy way to offload massive quantities of zucchini, and they work equally well with more manageable quantities.
When the garden starts to go wild, give these a try.
Zucchini Feta Fritters
|Prep time||30 minutes|
|Cook time||30 minutes|
|Total time||1 hour|
|Meal type||Appetizer, Main Dish, Side Dish, Snack, Starter|
|Misc||Child Friendly, Freezable, Serve Hot|
- 6 zucchini (average size, shredded)
- 1 tablespoon kosher salt
- 2 eggs
- 2 cups all-purpose flour
- .25 cup cornstarch
- 6oz feta (crumbled)
- 6 green onions (chopped)
- .5 cup coconut oil (for frying)
|Toss the grated zucchini with salt. Place in colander with heavy weight on top to drain as much liquid from the veggies as possible. Some recipes say 10 minutes, but I think it takes at least 30 to really dry out.|
|Mix all remaining ingredients. If the mixture is still too soupy, add extra flour by tablespoons.|
|Melt coconut oil over medium-high heat. Scoop fritter mix into the hot oil. Press into a flat patty.|
|Cook until golden brown on both sides, 2-3 minutes. Drain on paper towel.|
The Assistant stuck out his thumb, horizontally. “It’s not like this [thumbs up] like bacon, but it’s also not like this [thumbs down] like gross stuff, like fish. It’s kind of, you know, asi-asi.” And then he ate an entire three-inch fritter.
The fritters aren’t hard to make, but they do take a while to drain of their moisture. Unless I plan ahead and grate the zucchini the night before (always a possibility), it’s not the sort of recipe that I always have time for on a weeknight.