We’ve all been there– you get one or two healthy summer squash plants going and before you know it you’re drowning in zucchini, frantically searching for new ways to prepare it. And let’s not forget the “blink and you miss it” zucchini that goes from small to harvestable in just an afternoon. Luckily for us, zucchini is a super versatile veggie that can be prepared in countless delicious dishes.
I have two summer squash plants growing this year and I can barely keep up with the harvests they’re giving me. For a solid couple of days I had two 7-inch zucchini in my fridge with a third sitting on the plant. Bear in mind that I live alone, so that is a lot of zucchini for a girl even with my voracious appetite! I gave one to my neighbor, another to my coworker, and decided to get creative with the rest.
Zucchini fritters have always been on my cook list. Being gluten free, naturally I crave anything fried that I readily can’t have. Fortunately, the endless options of gluten free flour allow me to satisfy that craving easily, and these definitely did the trick! Confession: these were so good that I made them two nights in a row. Oink.
I love this recipe because it is very friendly to the seasonal eater. Growing most of my own food at home forces me to cook almost exclusively with produce that is in season, so I try to develop recipes that marry those vegetables together nicely. For these fritters, I incorporated spring vegetables that I harvest this time of year —carrots, onions, pars
ley, and of course zucchini.
The other wonderful thing about this recipe? You can make the fritter “batter” and stash it in the fridge for a day or two. You can also save your uncooked leftovers if your eyes were bigger than your stomach, as is always the case in my kitchen. And even if you get hooked and decide to make another batch fresh, it doesn’t take more than 20 minutes of prep time. Yay efficiency!
Seasoning is open to interpretation with this one! I love cayenne pepper so I always add it to my fritters for a little kick, but the possibilities are endless. I’ll definitely be experimenting with other spices– I’m looking at you, cumin! Just don’t sub out the garlic, because that would be a crime against cooking.
So next time you find yourself drowning in summer squash, give this recipe a whirl!
Prep time: 25 minutes; makes 12-14 fritters
- 1 large zucchini, unpeeled
- 2 whole carrots
- 1 scallion
- 1 large egg
- 3 large garlic cloves
- 1 cup cooked quinoa
- 1/4 cup gluten free flour of your choice
- 1 tablespoon of chopped parsley
- 1/2 teaspoon of cayenne pepper power
- 1/2 teaspoon of season salt
- 3/4 cup of grated sharp cheddar
- coconut oil
- sour cream for serving (optional)
- Shred the zucchini and carrots using a cheese grater
- Using a cheese cloth or paper towl, squeeze the zucchini to drain any excess liquid. Combine with carrots in a mixing bowl and set aside
- Chop the parsley and the scallion. Add to the bowl
- Add the cooked quinoa to the bowl
- Mince the garlic cloves with a garlic press and add to the bowl
- Add the grated cheese to the bowl
- Add the salt, and cayenne pepper powder to the bowl. Season to taste and then add the flour.
- Beat the egg, add to the bowl and mix thoroughly
- Use your hands to form the batter into patties the size of your palm.
- Add about 1/2 an inch of coconut oil to the bottom of a large pan and place over medium-high heat
- Once heated, test using a small piece of the batter mixture. Add the patties, spacing them an inch or 2 apart. Cook until golden brown (2-3 min) and flip. Cook 2 more minutes or until cooked throughout.
- Place fritters on a plate lined with paper towel. Add a dollop of sour cream on top and sprinkle with fresh chopped parsley, diced scallion, or herbs of choice.
- Serve and enjoy!