Summer is the best season to take advantage of zucchini! While it’s available year-round, this green veggie is currently out in full force, and you have plenty of options for how to eat it: raw, grilled, roasted, in muffins, on pizza, and of course, as trendy zoodles.
Rich in water and fiber, zucchini is known to promote healthy digestion, and its generous vitamin C content helps prevent certain diseases. Low in calories, zucchini can also help you reach your weight loss goals.
Hannah Wright’s Summertime Zucchini Fritters
3-4
servingsIngredients
- 1 1/2 lbs.
zucchini
Sea salt, to taste
- 1
egg, beaten
- 1/2 Tbsp.
chopped parsley
- 1/4 cup
flour (all purpose or gluten-free blend)
Butter and olive oil, for frying
- Optional additions:
Garlic powder, to taste
Red pepper flakes, to taste
- 2-3 Tbsp.
Parmesan cheese
Directions
Grate zucchini using a large cheese grater. Place in a colander over the sink or large bowl. Sprinkle with salt and toss to combine. Let sit for 5-10 minutes, or until most of the liquid has drained from the zucchini. Use your hands to squeeze out the remaining liquid.
In a bowl, combine zucchini, beaten egg, chopped parsley, and optional additions if using. Mix well. Add in flour slowly, stirring to combine. You will have a thick batter. If it seems thin, add a little more flour.
Heat a large skillet over medium heat. Add desired amount of butter and olive oil to cook the batter. Using a spoon, drop batter into 3- or 4-inch circles. Cook until lightly browned, then flip and brown the other side. Transfer to a plate once cooked.
Serve with sour cream, hot sauce, or fresh baby greens. Add salt to taste if needed.
Did you know?
- Both zucchini and yellow squash are categorized as summer squash, and although they’re different colors and shapes, the two can often be used interchangeably in recipes.
Hannah Wright, of Chattanooga, loves cooking nutritious food that tastes good! She believes that food is medicine and is pursing a master’s degree in Human Nutrition and Functional Medicine.
