Zucchini Fritters

Fry up a batch of zucchini fritters. Your kids, or your spouse, won’t know what hit them!

Zucchini Fritters | Good Cheap Eats

Ever since we started subscribing to a weekly produce delivery, I’ve become more attune to the seasons. Previously, I paid little attention to weather or when things were in season. I just bought whatever was on sale at the store.

It’s been a weird fall as our fall produce and summer produce overlapped all the way into November. We’ve been getting tomatoes, zucchini, and melon for the last month still. Crazy! (Not that I’m complaining.)

Except for the zucchini part.

My kids don’t particularly love zucchini, so I have to be creative in stretching it in sauces, soups, and stews or baking it into cakes and breads. However, this last month, I tried an experiment:¬†Zucchini Fritters.

Zucchini Fritters for Dipping

The first time around they were a huge hit, crispy little cakes of zucchini and leeks, dipped in homemade ranch dressing. They were a delicious side dish for a fish dinner.

The leeks get crispy when fried, adding a great texture. They also add a flavor reminiscent of onion rings. I’m not sure you can omit the leeks in this recipe. They really make it yummy.

When I had a glut of zucchini later in the month, I proposed a round of baking: Zucchini Bread, Zucchini Muffins, Chocolate Zucchini Cake. My 13yo son requested that I make Zucchini Fritters instead.

Yes, really.

How can I say No to that?!

These fritters are pretty easy to mix up. Even though they are fried, they don’t take that much work to cook. They are a fun, crunchy little appetizer that would go great at this month’s gatherings. Just be sure to serve them hot and fresh. They lose their crunch once they cool.

I’ve reheated them for breakfast, but they don’t get crunchy again. Still good, though.

Zucchini Fritters Good Cheap Eats

How do YOU feel about fried zucchini?

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Comments

  1. What great pics of a beautiful fritter! I make zucchini fritters too but with cornmeal (and a little milk) instead of panko crumbs and shredded sweet onion instead of green ones. I am looking forward to trying your recipe now!

    One suggestion from a lazy cook…you can toss the shredded zucchini with the salt and let it sit in a colander. The salt releases the water and it drips out fairly quickly with minimal effort on my part. Also, I freeze shredded zucchini (I’ve got the typical short east coast season here) and it works great in a recipe like this.

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