I Get The Jitters Just Thinking ‘Bout These Fritters!👩🏻🍳
Is your garden going bonkers this year? Mine’s already pumping out some mass quantities of zucchini. When we accidentally miss one and it grows to mammoth proportions, we have a few go-to recipes and this is one of them. Zucchini Fritters with Avocado Green Goddess Topping!
This is one of those vegetables that is actually less tasty when it gets too big. When that happens, we shred ‘em! Just thinking of these fritters, gives my heart a flutter!💘💕💓
I spotted this latest giant. It was actually right in plain sight, but when the garden seems like it’s on steroids, you gotta grab ’em fast while they are small or they get huge and believe it or not, they’re east to miss. No worries, here’s my first fritter of the season. I’ve decided to pair it with a delicious avocado herb-filled sauce too. 100% from herbs and avocado, right from my little slice of heaven-on-earth. Here’s how I made it.
Green Goddess(like)👩🏻🌾🥑
You are not going to believe how incredibly delicious this stuff is. You’ll want to drink it in a cocktail glass! No kidding.
I just bought a new blender and man, this thing can do the job! It’s turbo!
Right into your mixer or your food processor, add the avocado, lemon juice, a few cloves of garlic. Add fresh basil, chives, marjoram, salt and sour cream. Let the mixer do the work and you will have the most delicious, smooth and incredible sauce. This would go great with a million things I can think of and it works perfectly with these fritters.
No Frying These Fritters!
You’ll need about 4-5 medium store-bought fritters. Grate using either your food processor or a large box grater. Put the grated zucchini in a clean towel and sprinkle with salt. Let it sit in a colander for about 10 minutes. Gather up the towel and squeeze out as much moisture as possible. My zucchini shrunk by half after squeezing. For this recipe, you will need 2 full cups of drained zucchini. Store bough zucchini may have less moisture content that home-grown zucchini.
Into a medium-sized bowl, add the zucchini, a finely chopped bunch of scallions, white and light greet parts.
Add 2 garlic cloves, very finely minced, one cup of grated Parmesan cheese and one egg, slightly beaten. Mix well. Into a separate small bowl, mix 1/2 cup all-purpose flour, 1/4 teaspoon salt and 1 teaspoon baking powder, mix well. Add the dry mixture and mix together.
Drop by spoonfuls onto a baking sheet that’s been covered in foil and sprayed with non-stick spray. With a spatula, flatten cakes to about 1 inch in width.
Bake at 400° for 10 minutes. Turn cakes over and bake another 10 minutes. Cakes should be golden brown on each side.
Serve warm with plenty of Avocado Green Goddess topping. Enjoy!
Zucchini Fritters with Avocado Green Goddess Topping
Notes
Draining the zucchini is vital to success in this recipe.
You'll need about 4-5 medium store bought fritters. Grate the zucchini using either your food processor or a large box grater. Put the grated zucchini in a clean towel and sprinkle with 1/2 teaspoon of salt. Let it sit in a colander for about 10 minutes. Gather up the towel and squeeze out as much moisture as possible. My zucchini shrunk by half after squeezing. For this recipe, you will need 2 full cups of drained zucchini. Store bough zucchini may have less moisture content that home grown zucchini.
Ingredients
For the Fritters
- 2 cups packed, shredded and drained zucchini*(See Notes)
- 1 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 teaspoon salt plus extra for draining zucchini
- zest of 1 lemon
- 2 cloves garlic, minced
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1 bunch scallions chopped white and green parts (3/4 cup)
- freshly ground black pepper
For the Avocado Green Goddess Topping
- 1 whole ripe avocado
- juice of 1 lemon
- 1/3 cup sour cream or Greek yogurt
- 2 tablespoons chopped basil
- 1/4 cup chopped fresh chives
- 1 tablespoon fresh marjoram leaves, chopped
- 2 cloves garlic
- 1/4 teaspoon salt
- freshly ground black pepper
Instructions
For the Avocado Green Goddess
- Into your blender or your food processor, add the avocado, lemon juice, garlic, fresh basil, chives, marjoram, salt and sour cream. Blend until smooth. Adjust seasoning with salt and pepper to taste. Refrigerate until ready to serve.
For the Fritters
- Preheat oven to 400 degrees. Into a medium sized bowl, add the zucchini, and the finely chopped bunch of scallions, white and light greet parts. Add 2 garlic cloves, very finely minced, one cup of grated Parmesan cheese and one egg, slightly beaten. Mix well. Into a separate small bowl, mix 1/2 cup all-purpose flour, 1/4 teaspoon salt and 1 teaspoon baking powder, mix well. Add the dry mixture and mix together.
- Drop by spoonfuls onto a baking sheet that's been covered in foil and sprayed with non-stick spray. With a spatula, flatten cakes to about 1 inch in width. Bake at 400° for 10 minutes. Turn cakes over and bake another 10 minutes. Cakes should be golden brown on each side.
- This recipe makes about 1 dozen 3 inch fritters.
- Recipe by Karen https://www.bittersaltysoursweet.com
