Zucchini Fritters with Cucumber Cream Spread

zucchini fritters photo

Zucchini was one of the few foods as a child that I didn’t love. It looked like a cucumber but when I would bite down, it didn’t taste as good. And even today, zucchini suffers the curse of being considered a boring vegetable. But at the same time, it’s an incredibly inexpensive, easy to grow vegetable that’s easy to add to any dish that’s in need of bulk.

But zucchini on its own–it took a little convincing. I was at first hesitant to try this zucchini fritter recipe until I realized I already had everything I needed to make it. What did I have to lose? And this recipe is also largely locally-sourced, which is good for your food karma.

At first fritters are confusing to make because they look like they’re going to fall apart. But once the batter hits the oil, it condenses a bit and begins to hold together. The nutmeg adds some depth of flavor to the zucchini along with the feta and fresh herbs.

Health Benefits of Zucchini

Vitamins C and A, as well as folate, found in zucchini are antioxidants that fight radicals, which degrade the body’s health and cause us to age. Their anti-inflammatory qualities make them beneficial for heart health as well. According to Health Diaries, “one cup of zucchini contains 19 percent of the RDA of manganese, which helps the body metabolize protein and carbohydrates, participates in the production of sex hormones, and catalyzes the synthesis of fatty acids and cholesterol.” Sounds good to me.

Zucchini Fritters with Cucumber Cream Spread

3 zucchinis
1 large clove garlic, minced
3 scallions, chopped
1/2 cup feta cheese, crumbled
4 tbsp chopped parsley
3 tbsp organic all purpose flour
1/2 tsp nutmeg
1/2 tsp sea salt
pepper to taste
2 large local eggs
2 tbsp olive oil

Method

1. Cut the ends off of the zucchini and carefully shred. Add to a dish and place a towel on top to remove some of the moisture for about 10 minutes.

2. Add zucchini to a bowl along with garlic, scallions, feta, parsley, flour, nutmeg, pepper, and salt. Combine well.

3. Beat eggs in a separate bowl and then add to remaining ingredients.

4. Add oil to a wide skillet and heat to medium. Place a clean towel to the side of the stove.

5. Use an ice cream scooper or something similar to add the batter to oil. Use a rubber spatula to flip the fritters and add more oil if the pan begins to dry up. It should take about three minutes on each side. Cook until they’re a darker brown.

6. Drain on a clean towel.

7. Serve immediately, topped with cucumber cream spread (recipe to follow).

Cucumber Cream Spread

1 cup organic cream cheese
2 cloves garlic
1 cucumber, cut into larger chunks, skin still on
1 cup spinach
1/4 cup parmesan cheese

Method

1. Combine in a blender for a few minutes until smooth.

Like this? Follow my Twitter feed.

Follow me on Facebook.

More Recipes
Mouth Watering Yukon Potato Salad
Roasted Chickpea and Sweet Corn Salad with Tomatoes and Avocado
Spicy Melon Soup with Coconut and Lime

8 Responses to Zucchini Fritters with Cucumber Cream Spread

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Follow Me
 

Sara Kovak
Welcome to Serene Kitchen, your destination for tasty meatless eats and mindful living. My name is Sara Novak and I'm a health and wellness expert for Discovery Health and TreeHugger.