Zucchini Fritters Two Ways

I'm not sure which I love more, growing zucchini or eating it. Zucchini is such a versatile ingredient; it can be used as an entree, side dish. breakfast or dessert.  If you are growing zucchini this season or you're getting some from local growers (or a kind neighbor who has too much on her hands), give both of these zucchini fritters a try.

The first recipe, Zucchini Fritters with Lemon & Dill Crème Fraîche has a touch of saltiness with a dollop of savory crème fraîche, while the other, Zucchini Fritters with Cardamom & Cinnamon has a great combination of spicy sweetness - perfect for brunch (a great pancake substitute) or a dessert.

Zucchini Fritters with Lemon & Dill Crème Fraîche (left) and Cardamom & Cinnamon (right)

Zucchini Fritters with Lemon & Dill Crème Fraîche

Ingredients

Lemon & Dill Crème Fraîche

1/4 cup crème fraîche
1 1/2 TBSP chopped fresh dill
Zest of 2 lemons
1/2 tsp kosher salt

Zucchini Fritters

1 1/2 - 2 lbs zucchini (about 2 medium), shredded
1/2 tsp table salt
2 large eggs, lightly beaten
2/3 cup all-purpose flour
1/2 cup sliced scallions
1/2 tsp kosher salt
Vegetable oil
Sea Salt (optional)

Directions

1. Put shredded zucchini in a colander or strainer over a large bowl and mix it with the table salt. Let zucchini sit for about 15 minutes. The zucchini will start "sweating" a bit.
2. While the zucchini is straining, mix all the ingredients for the crème fraîche together in a small bowl and set aside.
3. Wrap the zucchini in a double-layer cheese cloth and strain as much water as possible out of the zucchini. Place strained zucchini in a large bowl.
4. Add eggs, flour, scallions and kosher salt to the zucchini and mix well. Be sure all the flour is absorbed.
5. Heat vegetable oil in a sauté pan over medium heat. (Add enough to coat the pan well and enough to last to cook both sides.)
6. Scoop zucchini mixture into the pan - a heaping couple of tablespoons at a time and flatten each one in the pan so it's about 1/4 - 1/2 inch thick. Make sure to leave some space between each in the pan so they don't stick together. (You can make these bigger or smaller in diameter, just keep them relatively flat so they cook through the middle.)
7. Cook each fritter for about 3-4 minutes until golden brown and flip to cook the other side, about 2-3 minutes.
8. Remove fritters from the pan and place on a plate lined with a paper towel to soak up some of the oil.
9. Serve fritters with a dollop of lemon & dill crème fraîche (sprinkle with a pinch of sea salt if desired). 

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Zucchini Fritters with Cardamom & Cinnamon

Zucchini Fritters with Cardamom & Cinnamon

Ingredients

1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1 TBSP granulated sugar
1 1/2 - 2 lbs zucchini (about 2 medium), shredded
1/2 tsp table salt
2 large eggs, lightly beaten
2/3 cup all-purpose flour
Vegetable oil
Superfine sugar for flavor (aka "Castor" sugar)

Directions

1. Combine the cinnamon, cardamom and granulated sugar in a small bowl to mix evenly.
2. Put shredded zucchini in a colander or strainer over a large bowl and mix it with the table salt. Let zucchini sit for about 15 minutes. The zucchini will start "sweating" a bit.
3. Wrap the zucchini in a double-layer cheese cloth and strain as much water as possible out of the zucchini. Place strained zucchini in a large bowl.
4. Add eggs, flour and the spice/sugar mixture to the zucchini and mix well. Be sure all the flour is absorbed.
5. Heat vegetable oil in a sauté pan over medium heat. (Add enough to coat the pan well and enough to last to cook both sides.)
6. Scoop zucchini mixture into the pan - a heaping tablespoon at a time and flatten each one in the pan so it's about 1/4 - 1/2 inch thick. Make sure to leave some space between each in the pan so they don't stick together.  (You can make these bigger or smaller in diameter, just keep them relatively flat so they cook through the middle.)
7. Cook each fritter for about 3-4 minutes until golden brown and flip to cook the other side, about 2-3 minutes.
8. Remove fritters from the pan and place on a plate lined with a paper towel to soak up some of the oil.
9. Serve zucchini fritters with a light dusting of superfine sugar.