zucChini fritters

We get CSA boxes from Comeback Creek Farm and they have been growing some amazing Romenesco zucchini. This squash is a bit denser than traditional zucchini, which made the texture of these fritters on point. Served with a herby aoili it’s a great side dish for almost any protein. The L’Ecole No 41 Chardonnay pairs amazingly with this bountiful late summer harvest.

Ingredient List

  • 2 large zucchini, preferably Costata Romenesco, grated

  • 1/4 cup thinly sliced red onion

  • 2 medium eggs

  • 1/2 cup all purpose flour

  • 1/4 cup chopped parsley or other herb of choice

  • 1/2 cup sour cream

  • 2 tbsp mayonaise (optional)

  • 2 tbsp grated garlic

  • Kosher salt, freshly ground pepper & frying oil of your choice

  1. Two hours before you want to make the fritters, grate the zuchinni using the medium or large side of a box grater. Salt the mixture liberally and let sit in a colader to drain. This is a critical step to ensure the right texture after frying.

  2. Start the oil on medium to medium-high heat depending on your frying vessel & range.

  3. Crack the eggs in a large bowl and whisk thoroughly with a dash of salt and several grinds of black pepper.

  4. Add zuchinni, onion and flour to bowl with eggs. Divide the parsley (or herb of choice) and add half to bowl.

  5. Mix ingredients until all flour is absorbed and batter is smooth.

  6. Test the oil heat with a pinch of the zuchinni mix. If oil is hot enough, portion the fritters and add to the frying oil.

  7. Fry each patty for 4-5 minutes per side until they are golden brown and delicious. Remove and allow themm cool on a wire rack or paper towels.

  8. While frying the fritters, mix together the sour cream, remainder of herbs, garlic, mayonnaise (adds body to the dip, but also optional for a healthier version). Season.

Enjoy fritters and dip with Chardonnay or other medium-bodied white.

Recipe