We have a new favourite snack in the house – zucchini fritters. Why? Well not only are they tasty, healthy and easy to make, they also keep nicely in the refrigerator (read; make now and enjoy later).

I first came across zucchini fritters during a conference and I was immediately enamoured. I love zucchini and I am always looking for ways to use it, especially in the summer when my zucchini plant tends to be much more proliferous than what I expected and the neighbours are zucchini’d out. I played with a number of variations of this recipe before getting to one that we were happy. In this process I learned a few things along the way:

TIP #1 – Get as much water out of the zucchini as you can. Zucchini’s hold a lot of water and you want as much water as possible removed so that your batter is not too runny and to reduce the amount of spatter when you fry them.

TIP #2 – Zucchini needs a little help in the flavour department. Don’t get me wrong, I love the mild flavour of zucchini, but to get these fritters to pop they need a little help, hence the addition of the shallots, garlic and parmesan cheese.

TIP #3 – Remember that these are fritters, not pancakes, so keep the egg and flour to a minimum. Some recipes call for more eggs and/or flour and the result tends to be something that approximates a pancake. The intent of a fritter is to bring out texture of the vegetable, so ensure your ratio of vegetable is much higher than that of your egg and flour.

Here is a link to the recipe for Zucchini Fritters from the Roseberry kitchen along with step by step instruction. They pair beautifully with one of our favourite dips, spicy curry mayo. I hope you enjoy these as much as we do!