Without a doubt, Zucchini is my absolute favorite vegetables. I don’t know if it’s because it’s one of the few veggies I can prepare over and over without my husband complaining or if it’s just how I love that it’s so adaptable to nearly any recipe.
tried to grow zucchini in my garden last year, and only ended up with about 4 actual vegetables. A marked difference, for sure, from what I’ve heard about gardeners ditching their excess zukes on neighbors’ doorsteps when the crop became overwhelming. Though I had planned to try again this year, the Lowes store where I was picking up my plants for the season didn’t have any zucchini, so I branched out to grow Swiss chard and Spinach in its place.
And while I’m all for eating seasonally, I just cannot go all winter without a zucchini. So while I skip over them while they’re spindly and pathetic, I’ve managed to find some decent ones in the stores lately.
Makes 6 fritters
2 medium-sized zucchini
1 large egg, lightly beaten
1/2 cup all-purpose flour
1 tablespoon Old Bay
1/2 teaspoon baking powder
salt and pepper to taste
Vegetable oil, for frying
Using a box grater, grate the zucchini. Wrap the grated zucchini up in a paper towel and wring the excess water out (there will be a lot of it!)
Put the zucchini in a medium-sized bowl. Add the egg, flour, baking powder, Old Bay, and salt and pepper and combine thoroughly.
Heat the vegetable oil in a large skillet over high heat. Let it get really hot! Make a small patty, just slightly smaller than the palm of your hand, and drop it in the oil. Let it cook for 4-5 minutes (until browned) and then use a spatula to flip. If the fritter is getting brown too quickly, turn down the heat.
Remove the fritters from the oil and lay on a paper towel.
To make a sauce, mix a dollop of sour cream, fresh lemon juice, dried dill, and salt and pepper. Serve with the fritters.