Zucchini Fritters

With countless zucchini in your garden you find countless ways to prepare

By Chef Jamie Liphardt

With Labor Day quickly approaching, we are all aware that summer is coming to a close. That may mean no more leisurely mornings or vacationing for some. However, those of you with gardens, big or small, are trying to squeeze in every last day of growing season. There are tomatoes that haven’t ripened. Carrots that haven’t matured. Corn that just won’t grow! But hey, there is always going to be zucchini. That is the no-fail crop here and probably everywhere for that matter. Prolific is usually the word associated with harvesting the truly delicious summer squash varietal (no matter how sick of it we become).

Most people usually associate zucchini with vegetables and prepared in the savory form. Perhaps that’s the way it’s best, but it is actually a fruit. Honest. So with countless zucchini in your garden you find countless ways to prepare. And just because summer is coming to an end doesn’t mean that our busy lives come to an end. They keep going and going and going. One of my favorite ways to use zucchini that is easy and always delicious is the fritter. It is extremely versatile and can take on any flavor profile. Easy enough for an elegant appetizer or it can be made hearty enough for a main course.

Greek-style Zucchini Fritters with Lemon and Mint

2 large zucchini

4 scallions, minced

1/2 cup mint, chopped

2 Tbs. lemon zest

1/2 cup feta cheese

2 eggs

1/3 cup flour

1 tsp. salt

1 tsp. pepper

Good quality olive oil

Start by grating zucchini with shredding attachment of food processor, if that’s not available to you, use a box grater. Put zucchini in a colander and sprinkle with 1 Tbs. salt. Let sit for 10 minutes and then squeeze excess liquid out of zucchini by wringing it in a tea towel or cheesecloth. Mix with rest of ingredients. Preheat a large non-stick skillet over medium heat and add oil. Drop large tablespoonfuls into pan, flattening as they cook. Brown on first side, approximately 3-4 minutes, flip and brown other side. Remove from pan on to paper towel lined plate. Sprinkle with additional salt only if you taste and think it’s necessary. These are delicious served with Lemon Cream. Stir 1 cup sour cream with the juice of 1 of your zested lemons, add a pinch of salt. Ideas for a heartier main course would be adding some finely chopped leftover chicken, salmon or vegetarian, mashed beans and serve with a delicious green salad. Enjoy!

Chef Jamie Liphardt is a personal chef with Delicious HomeCooked Food in Bigfork

Stay Connected with the Daily Roundup.

Sign up for our newsletter and get the best of the Beacon delivered every day to your inbox.