gad zucchs!!!
When faced with an abundant zucchini harvest from the garden, the possibilities for delightful culinary adventures are endless! One fun and innovative way to utilize this surplus is by whipping up a batch of scrumptious zucchini fritters. Grate the fresh zucchinis and mix them with finely chopped onions, garlic, and a sprinkle of aromatic herbs like parsley and dill. Bind the mixture with eggs and a touch of flour, forming a thick batter. Heat a generous amount of oil in a skillet until sizzling, and then drop spoonfuls of the zucchini batter into the hot oil. Fry until golden and crispy on both sides. The result is a mouthwatering treat that boasts a delicate, crunchy exterior complemented by a tender, flavorful center. Serve these delectable fritters with a dollop of tangy yogurt or a zesty lemon aioli for an irresistible twist on enjoying your garden's zucchini bounty!
Ingredients
1 pound zucchini, about 3 medium
2 large eggs
1½ cups chopped green onion, about 1 bunch
3 garlic cloves, grated
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon lemon zest
1 teaspoon sea salt
2¼ cups panko breadcrumbs, divided
3 tablespoons all-purpose flour
Avocado oil, for the pan
Freshly ground black pepper
Yogurt or Aioli for serving
Instructions
Grate the zucchini on the large holes of a box grater. Place on a kitchen towel and squeeze out excess moisture.
In a large bowl, whisk the eggs. Add the grated zucchini, scallions, garlic, dill, lemon zest, salt, and several grinds of pepper. Add 1½ cups of the panko, sprinkle in the flour, and fold to combine. Place the remaining ¾ cup panko in a shallow dish and set aside.
Preheat a cast-iron skillet to medium heat. Use a ¼-cup measuring cup to form the zucchini mixture into 14 to 16 thin patties. Place each into the reserved panko and coat well. The mixture might seem loose at this point, but the patties will firm up as they cook. Coat the skillet generously with oil. Cook the patties for 2 to 3 minutes on the first side, flip, and cook for 2 to 3 more minutes, or until well browned, working in batches as necessary. Transfer to a paper towel-lined plate or baking sheet to drain. Season to taste and serve with the sauce.
