Zucchini & Cheddar Fritters
Every summer, my Mom loads me up with delicious produce from her garden. Zucchini, cucumbers, tomatoes, swiss chard, asparagus, green beans… her garden always seems to be on over drive! And I’m always nearby to take any extra veggies off her hands. Last year, I made a delicious roasted zucchini hummus with what seemed like the worlds largest zucchini grown ever. It was pretty good – especially slathered on salty pita chips!
This year, I think the zucchini I brought home topped off last years. If that’s even possible. And know what’s even more crazy? It got this big within one week! Yup – no zucchini on the plants last weekend, but this weekend? 3 giant zucchini (giant as in 3 lbs)! I can’t believe these squash grow that fast. Its nuts!
Instead of hummus, or my usual zucchini bread and muffins, I wanted to something a little more fun. Fritters! Fun, fried and fabulous, these zucchini fritters hit the spot! I shredded about 1/3 of the zucchini – otherwise I’d have about 8 million zucchini fritters – added a little local sharp cheddar cheese, egg, salt, pepper and voila! Zucchini fritters!
In addition, I made a pretty tasty dipping sauce. Fritters need to have a dipping sauce in my opinion. I used greek yogurt as the base, added in a little lemon juice and cholula hot sauce. It was the perfect little spicy tang these fritters needed!
Have an abundance of summer zucchini? Make these fritters. ASAP! Quick, easy and delicious!
Zucchini & Cheddar Fritters:
- 1 lb zucchini, shredded
- 1 egg
- 1/4 cup sharp cheddar cheese
- 2 -3 tbsp whole wheat flour
- 1/2 tsp salt and pepper
- 2 tbsp olive oil
Spicy Yogurt Dipping Sauce
- 1/3 cup non fat plain greek yogurt
- 1/2 tsp salt
- 1 tbsp lemon juice
- a few dashes of hot sauce
- 1 tbsp water
- In a small bowl, mix together all the ingredients for the yogurt dipping sauce. Set aside until ready to use.
- In a clean tea towel, wring out the shredded zucchini of all excess water. There’s a good amount, so take your time and get the zucchini as dry as possible.
- Place the zucchini, egg, cheese, salt and pepper in a large mixing bowl. Stir together to combine completely. Slowly add in the flour, 1 tablespoon at a time. You don’t want the mixture to be completely dry, but it should hold together and be slightly sticky.
- Heat olive oil over medium high-high heat in a non-stick skillet. Once hot, add in 1/4 cup the zucchini mixture at a time, pressing down into a flat circle with the back of the spoon until about 1/2″ thickness. Cook for about 1 -2 minutes on each side until dark golden brown.
- Serve hot with yogurt sauce drizzle on top or on the side