At the end of every summer, it’s easy to take the plethora of zucchini and other types of summer squash for granted. In my experience, people are trying to give it away because they have so much, and if they can’t give it to you as-is, they’ll try to give it to you in the form of zucchini bread!
This year has been a bit different, however. I’m not sure if it’s been the intense heat we’ve had here in the Midwest over the summer, but many backyard gardeners I know told me their zucchini didn’t grow well at all this year. That makes it even more important to do something delicious with whatever amount of zucchini you’ve got on hand.
They’re simple to make and actually pretty quick and versatile because you could use the same method of making them with other types of vegetables, like carrots.
I love this dish particularly because it’s a great light lunch with a salad and a piec of rustic bread (some like to make it into a sandwich), or for a dinner side dish or appetizer. Either way, this is a great way to taste the end of summer and await the bounty that fall brings.
Savory Zucchini Fritters
- 3 zucchinis, skinned and grated
- 2 garlic cloves, minced
- 1/3 white onion, minced
- 1 egg
- ¾ cup flour
- 1 tablespoon Parmesan cheese
- 2 tablespoons fresh parsley
- grapeseed oil for frying
- In a large bowl, mix all ingredients except the oil.
- Warm the oil over medium-high heat in a large saute pan.
- Use an ice cream scoop to drop enough of the zucchini mixture into the oil for each cake.
- Saute for 4-6 minutes per side or until golden brown.
- Drain on paper towels before serving.