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This is a great recipe for when your summer garden is overflowing with large zucchini. I usually double the recipe and so I use my food processor with a shredding blade and this recipe becomes easy-peasy! If you don’t have one, a box grater will work just fine as well.
The most important step in this recipe is to make sure you sprinkle the zucchini with salt (which will help draw out the moisture) and then do your best to press out as much liquid from the zucchini as you can. This will allow your fritters to become brown and crispy!
Zucchini Cornmeal Fritters
by Debbie Steinbock
Ingredients:
3 cups shredded zucchini, sprinkled with salt
2 chives, sliced thinly
2 Tbsp. fresh parsley, minced
¼ cup potato starch
2 Tbsp fine ground cornmeal
½ tsp. salt
¼ tsp. pepper
1 egg
Coconut or olive oil, for pan-frying
Method:
- In a large colander, add the shredded zucchini and sprinkle with salt. Remove the excess moisture by pressing it with a wooden spoon.
- Add the zucchini to a large bowl and add all the remaining ingredients (except the oil) and combine thoroughly.
- In a large pan, add enough oil to coat the bottom. Drop mound of zucchini mixture, flatten slightly, and cook until browned—about 4-5 minutes on each side.
- Note: If making a larger batch, set your oven to 300 degrees and keep fritters warm on a cookie sheet while baking the others.
