It’s that time of year again, time for plentiful harvests of farm-fresh garden produce. I’m talking ZUCCHINI! There are so many delicious zucchini recipes out there, but none is quite so beloved as the pan-fried fritter. These fritters are fast, easy, delicious, and when served with my Yogurt Yum-Yum Sauce I will venture to say they are even good for you!
A few weeks ago on Facebook I asked about your favorite zucchini and squash recipes. I got some delicious replies! If you’re looking for more great recipes and ideas, both from me and my friends, be sure to Like Chef Alli’s on Facebook! We’re always having great discussions on cooking, marriage, farming and ranching, and all things food!
Oh! And here’s a KitchenSmack for your day… always buy/pick smaller zucchini! There are fewer seeds and less water content so they’re better for cooking!
4 small zucchini, unpeeled, ends trimmed. shredded
2 sweet potatoes, peeled, shredded
1 medium sweet yellow onion, shredded
2 tsp. kosher salt, divided use
2 Tbs. minced fresh mint
2 Tbs. minced fresh basil
4 cloves minced garlic
1 tsp. freshly ground black pepper
1/3 cup cornmeal combined with 1 Tbs. cornstarch
good olive oil, for cooking the fritters
In a large bowl, place zucchini, sweet potato, and onion shreds; sprinkle with 1 1/2 tsp. kosher salt and toss well; place vegetable mixture into a colander and let rest/drain for 20 minutes. Remove vegetable mixture to a tea towel; fold sides over veggies and wring to remove as much moisture as possible. (Expect to wring about 1 cup of moisture out of your veggies at a minimum! I measured it, out of curiosity….much more than I would have thought.) Return veggies to mixing bowl.
Meanwhile, in a another bowl, beat eggs and stir in herbs, garlic, and black pepper; add to shredded veggies and toss to combine, then stir in the cornmeal mixture, tossing well to evenly coat all the shredded veggies.
Preheat a large cast iron or heavy-bottomed skillet over medium high heat and add a drizzle or two of olive oil. When oil is sizzling, add mounds of prepared veggie mixture (about 2-3 Tbs each) to oil, using a fork to flatten the mounds into fritters. (Don’t overcrowd the pan so you can achieve the nice browning you’ll want on each fritter.) Cook each fritter 1-2 minutes on each side or until dark, golden brown.
Serve warm fritters topped with Yogurt Yum Yum Sauce (below).
Yogurt Yum Yum Sauce
1 cup plain Greek yogurt
1/3 cup mayonnaise
2 tsp. rice vinegar
1-2 Tbs. honey
1 Tbs. minced fresh mint
kosher salt and freshly ground black pepper, to taste
In a small bowl, whisk yogurt, mayo, vinegar, and honey until smooth; stir in mint, then season to taste with salt and pepper.
Now You’re Cookin’,
**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, August 2016. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible!
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