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Zucchini Fritters
Right Food for the Season - Late Summer
Written by Jon Ross-Wiley   

At the Dedham Farmers Market last week, I visited Kate Canney (pictured right behind my daughter), one of my favorite local food folks who is the primary grower for The Neighborhood Farm in Needham, Massachusetts. After chatting with Kate for a bit, I looked to my left and saw a box of massive zucchini and squash, with a sign that read, "That's what 5 inches of rain in 48 hours will do to a zucchini!"


On principle, I just had to buy one of these giants.  I guess I considered it a great deal at $2.50, but I also saw the challenge that stood before me. What to do with all of the zucchini?

So far (yes, I still have some), the zucchini has been grilled as a side dish and made into bread, but below you will find the recipe for what I did when I found myself with an extra cup of finely grated zucchini. Enjoy!




Zucchini Fritters





1 cup finely grated zucchini (unpeeled)

1/3 cup panko bread crumbs

1 egg, beaten

1 tablespoon freshly-grated parmesan cheese 

1 teaspoon salt

Canola or other vegetable oil 


Grate zucchini to yield one cup, then place in a strainer or colander. Let sit for 5 minutes. In a medium bowl, beat one egg, and set aside. Heat 1/2 inch of oil in a small sauce pan over medium-high heat. When 5 minutes have passed, press the zucchini into the strainer to remove the water.  Alternatively, you can use my method which is to pick up the grated zucchini and work it with your hands, squeezing tightly to remove the water. Once the zucchini is ready add it to the bowl with egg, and add the remaining dry ingredients. Mix together with a spoon until well blended.

Test the oil with a small portion of the mixture, it should start to fry, but if it turns dark brown in under 30 seconds, reduce the heat.

Spoon one tablespoon of the mixture into your hand, and roll into a ball. You should be able to do this 8 or 9 times with this recipe, which would be a good appetizer for two. Place the balls into the oil and fry until uniformly golden brown. Place on a paper towel to remove any excess oil, sprinkle with a bit of kosher salt and enjoy! 

NOTE: I ate these "as is"...What would the perfect dipping sauce be? 





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