zucchini fritters

zucchini fritters

I feel like the story of my life is being late to the train (not actual trains, although that did almost happen once in Rome which, even though we spent the night in the airport and even though I lost my phone, was the closest I came to actually panicking on that entire trip).  But I am always late to the game in books and movies and food.  I’d like to think it means that am I particularly selective about things: if I’m still hearing about something months or years (yikes) after it’s been big, then chances are it deserved the attention.  Example: I just finished reading Seating Arrangements by Maggie Shipstead (SO GOOD).  It had been on my list since it came out, and because I was still hearing wonderful things about it years later, it finally made it to the top.

The more embarrassing and more truthful side of this is that I am just a bit slow.  It just takes me awhile to get to things.  And when something new comes out, I almost feel guilty if I jump on the new things because there are still books and movies from three years ago waiting to be read and seen.

Oh well.  This is just a fact of my life right now and I’ve learned to accept it.  (I’ll blame part of it on having had a baby in the last year.  Is that ok?  Can I keep using that excuse for the next 2.5 months until she turns 1?)

zucchini fritters

And all of this is true for the food in my life, too.  I feel like I saw zucchini fritters everywhere a couple of summers ago.  And it has taken until now, until I started making zucchini fritters for Evelyn to eat, for me to give them a try and realize how good they are.  They are nutty (with the whole wheat flour), have the perfect rise (from the baking powder) and are full of zucchini without feeling like a health food.  I make them for Evelyn at least once a week, and after I cook hers I’ll add salt and pepper to the batter and make some for us.

So what about you?  Are you late to the game or on top of things?  And what am I missing out on that was big years ago and is still worth it??

zucchini fritters

zucchini fritters

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: Makes 1 1/2 to 2 dozen (depending zucchini size)

When zucchini overflow season hits us, this is a great way to use it. It feels like a vegetable side dish and starch side dish all in one. And while they do take some babysitting (as opposed to something you can stick in the oven), they are really so simple to make.

Ingredients

  • 2 large zucchini
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 2 large eggs
  • Kosher salt
  • Pepper
  • Olive oil

Instructions

  1. Chop off the ends of the zucchini and then use a box grater to grate the zucchini. Place the grated zucchini inside several paper towels or a dish towel and squeeze as much of the water out as you can. Then place the zucchini in a medium sized bowl.
  2. Add the flour, baking powder, eggs, and a pinch of salt and pepper to the zucchini (these usually need a pretty good pinch or two of salt). Stir together, or use your hands to mix it together (I find this works best).
  3. In a medium sized non-stick skillet, heat several tablespoons of olive oil over medium-high (but not too high) heat. When the oil is hot, begin adding the fritters. I find it best to scoop up about 2 tablespoons of batter in my hands, pat it out into a fritter, and place it in the oil, making the fritters as I go (as opposed to making them all ahead of time). Cook the fritters until they are golden brown, about 2 minutes on each side.
  4. Remove the fritters and place on a paper towel lined plate in order to drain some of the oil off. Serve warm.
http://erinblueburke.com/2015/05/zucchini-fritters/

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6 Responses

  1. Abby May 28, 2015 at 6:02 pm |

    Erin, I feel this way ALL THE TIME. My main problem is that I get so excited about so many things – recipes, books, movies – and add them to my lists. Then the lists get longer and longer, and because I consume or use them at a much slower rate, I end up not getting around to “the big things” until years later. Sigh. Glad to know I’m not alone!

    Reply
  2. Shari July 9, 2015 at 9:15 pm |

    Can these be made with GF flour??

    Reply
  3. Judi August 14, 2016 at 4:34 pm |

    Can these be made and then frozen

    Reply

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