Zucchini everlasting….

I promised to post zucchini fritter recipe. I think you could use most vegetables, but clearly the quantity would have to be adapted as the zucchini quantity shrinks after removing the fluid.

I also make a corn fritter recipe, adapted from the Joy of Cooking, which is similar, but calls for one cup of scraped corn kernels, 2 Tbsp of flour, salt to taste, and adds one egg yolk to the corn mixture before adding the two beaten-to-hold-a-peak egg whites.

Zucchini  Fritters

  •  ~4 cups coarsely grated zucchini (about 1 pound)
  • 1 ½ tsp salt
  • ¼ cup AP flour
  • 1 tsp sugar
  • dash black pepper
  • 2 large egg whitesOlive or canola oil


  •  Put zucchini in a colander and toss with salt. Let stand at room temperature for 20 – 30 minutes, then squeeze or press to get out as much liquid as possible. Transfer to a large bowl and stir in flour, sugar and pepper.
  • Beat egg whites until they just hold stiff peaks, then gently fold into zucchini mixture.
  • In a non-stick skillet over moderately high heat, spritz with oil or film pan lightly. Spoon ~2 Tbsp batter per pancake, leaving enough room to flip them in the pan you are using (for a 10“ skillet, about 5 at a time). Cook, turning once, until golden brown, about 3-4 minutes.
  • Serve immediately. Makes about 15 as a side dish or hors d’oeuvre

 (optional) serve with Basil Chive Cream:

Blend in a blender until smooth and pale green:

  • ¾ cup sour cream
  • 2 Tbsp water
  • ¼ cup chopped fresh basil
  • 2 Tbsp chopped fresh chives
  • ½ tsp salt, or to taste.

 Personally, I like the fritters plain, but it does look pretty!

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One Response to Zucchini everlasting….

  1. kcd75 says:

    Thanks for the recipe! I’ll have to try it sometime.


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