A different type of veggie fritter.

I pretty much always have zucchini available here at home. It’s a truly incredible vegetable. So versatile. What I love is that you can include it in meals to add extra vegetables which you can disguise or hide for the kids to eat. I’ve seen it hidden in all types of recipes – in meatballs, sausage rolls, cakes and even brownies. We’re growing zucchini in our potted garden in our courtyard and the kids love the go outside and see how these are growing.

Tonight I wanted to try a recipe I had found on Pinterest. Yes, I do trawl through the zillions of recipes there for inspiration. This has become my nightly ritual before going to sleep each night. Something that amazingly enough, calms me down and helps me sleep! Plus after a day at work, it allows my mind to focus on my more creative underutilised side.

I digress… this was a recipe that piqued my interest – zucchini fritters with dill and garlic. I honestly love that flavour combination but never had it with zucchinis before. So I had to try this zucchini fritter recipe.

A really important tip. You really need to squeeze as much moisture out of the zucchini as possible. The salt helps to make the zucchini sweat, eg. lose moisture. While you could use a salad spinner, using a good old tea towel, paper towel or cheesecloth to squeeze the moisture out is best as you can truly ensure all moisture has been eliminated. If you skip this step, I fear your end result will be more of a sauteed mixture rather than the intended zucchini fritter.

Be careful when you flip each fritter as they are fairly delicate. The best thing is to keep each fritter fairly small in size – no bigger than about 10cm diameter.

Zucchini Fritters

Zucchinis are such a versatile vegetable. If you love sweet corn fritters, you'll also love these. Packed with flavour, these make a wonderful addition with added bacon, roasted tomatoes and even a poached egg to make a complete meal.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 8 fritters

Ingredients

 

• 700 g zucchini, grated
• 1 teaspoon salt
• 1/4 cup parmesan
• 3 spring onions, finely chopped
• 1 clove garlic, crushed
• 1/4 cup dill, finely chopped
• 1/4 cup plain flour
• 1 large egg, beaten
• salt & pepper, to taste
• 2 tablespoon olive oil

Instructions

 

• Place the zucchini in a sieve or colander, add salt, mix and set aside for 10 minutes to release the liquid. Transfer the grated zucchini into a clean kitchen towel or cheesecloth, wrap it and squeeze out the remaining liquid.
• Place the squeezed zucchini into a bowl. Add parmesan cheese, spring onions, garlic, dill, egg, flour, salt and pepper. Mix until well combined.
• Heat oil in an nonstick frying pan over medium heat. Drop spoonfuls of batter into frying pan and flatten with the back of the spoon or spatula. Cook each fritter for about 3 to 4 minutes or until the bottom is golden and crispy; flip and cook for 3 more minutes on the other side. Transfer to paper towels to drain the excess oil.
• Serve hot with sour cream.

Notes

• Removing the moisture from the zucchini is a very important step. The more moisture removed, the firmer the fritters will be. Zucchinis naturally contain a lot of moisture and the last thing you want are soggy fritters!
• The 8 fritters serves 2 adults or 1 adult and 2 young children.