Zucchini Fritters

Hey all, Summer is in full swing, farmer’s markets are booming, and I am constantly bringing home too much veg.  Anyone else have that problem?  I see bounteous, beautiful bunches of carrots, celery, greens, onions – and I take it all home.  Inevitably my overzealousness results in a pile of veg that I’m a little too lazy to process or cook.  Or I’m uninspired because I’ve already done all of the usual things with it.  Today was different.  I had a summer squash in my fridge, and a zucchini.  I had just bought some fresh eggs from the local market.  I had some flour and some spices to play with.  So with not so many ingredients and not too much time, I made some ridiculously yummy zucchini fritters.  They’re quick to make – it took a little over five minutes to fry them, another five to put them together.  They’re also a great vegetarian entree when served with a nice dollop of creme fraiche (which is another thing I happened to have available). Give them a try!

Here’s what you’ll need to make 8 medium-sized fritters:

2 cups of zucchini, or summer squash, or a combo of the two

1 cup of flour

2 eggs

1/4 tsp curry powder

1/4 tsp salt

Oil for frying

Creme fraiche or sour cream for garnish

Here’s what you do:

Coarsely shred your zucchini/summer squash with a box grater, mix in two eggs.  Add your salt and curry powder, then work the flour.  The mixture should remain moist.  Heat a pan over medium high heat.  Heat your oil, then make some zucchini patties.  Drop the patties into the hot oil, about four to a pan.  Let cook for about two to two and a half minutes per side, or until golden brown.  Remove from pan onto a plate with a paper towel to soak up extra oil.  Garnish with creme fraiche or enjoy as is.

Copyright 2010 Vintage Eats