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 (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). 

Zucchini Fritters with Cardamom & Cinnamon

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.

I'm Catherine, a small-space urban gardener in New Jersey (Zone 7a) who started gardening out of upcycled wooden wine boxes. For years, I wanted to try gardening, but didn't know where to start. I got up the nerve to give it a try - starting small with a single wooden wine box that turned an idea into reality. That reality quickly turned into my filling every sunny inch of space of my postage-stamp size lawn and turning it into a garden oasis. I grow mostly vegetables and herbs with some exception for fruits (when the squirrels and rabbits don't get to them first). I love learning from gardening communities (and lots of trial and error).

I hope one day to take all that I'm learning and apply it to a larger plot of land. To help me get there, I'm extending my learning through the University of Massachusetts, Stockbridge School of Agriculture's, Sustainable Food & Farming program. (I'm addicted to learning as much as I am to gardening.)

This blog isn't just for gardeners (although I hope it inspires some of you to try growing a plant or two). The recipes (food & cocktails) in theRecipes section of this blog contain ingredients that don't have to come from your own backyard. If you like visiting your local farmer's market(or even your grocery store) and would like to get some new recipes you can use with the fresh produce and herbs you get from your local growers, this blog will have plenty for you too.

In addition to gardening and cooking, I also love to visit and photograph my surroundings. I feel fortunate to have so many amazing places here in New York/New Jersey, where I live and work. Visits to local farms, farmer's markets, and cycling through rural farming areas help me feel connected and refreshed. share these experiences in theExploring section of the blog so that you might visit through proxy or be inspired enough to visit yourself. 

With very few exceptions, all of the photographs on this site are ones I have taken myself. (For the photographers out there, I shoot with a Canon 7D and sometimes with my Lumix  DMC-ZS15 compact camera.) 

I hope this blog inspires you to grow, create, explore, and try something new. The best way to stay up-to-date is to follow me using the social buttons above, or click Subscribe and sign up for my email newsletters.    

Happy Gardening and Healthful Living!

- Catherine