I normally do my meal planning for the week on Fridays. I find that it is always a good idea to leave the last day, Friday, unplanned because very often things don’t go as planned. It is a good chance to clean out the fridge so that it can be filled again Saturday morning. This morning I had some zucchinis in the fridge that I did not get to during the week. Given the success of the corn fritter last week I though I would try zucchini fritters. They turned out pretty good. The outsides were crispy and golden brown and the insides were moist and green. Once again I decided to top the fritters with salsa and this time I also had some sour cream in the fridge. Salsa is quickly becoming one of my favorite condiments.
- 1 small zucchini (grated)
- 1/2 cup flour
- 1 egg
- 1 green onion (chopped)
- 1 tablespoon cilantro (chopped, or parsley)
- salt and pepper to taste
- 2 tablespoons oil
- Mix the zucchini, flour, egg, green onions, cilantro, salt and pepper in a bowl.
- Heat the oil in a pan.
- Spoon the zucchini mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
This is definitely a good recipe to clear the fridge! I just cleared my zucchini last night, too. 😛
Kevin, I like these zucchini fritters. Simple and very delicious. We add Parmesan and just sprinkle salt on top while still hot and they disappear 🙂
Did you ever try them baked in a muffin tin? It’s nice that way for breakfast or brunch.
Wandering Chopsticks says
I love zucchini fritters. I eat mine with ranch dressing. How ’bout zucchini bread? 🙂
I have two questions (and one comment) for you.
Q1-What kind of salsa do you use? I STRONGLY recommend Herdez. Easy to find in Kensington.
Q2-You seem to be quite an expert on Japanese food, and I was wondering if you had any words of wisdom on miso. I just bought some for the first time (AKA) and I only chose that kind at random. Do you have a preference?
C1-You have two major food fans here in Toronto, and we just wanted to give you some moral support…keep up the great work!
JennDZ - The Leftover Queen says
Yay! I love love love Zucchini Fritters! Nice job Kevin!
Nora B. says
Terrific way to use zucchini. Salsas are great and there are so many ways to use them and tweak the recipe.
I just saw that zucchini flowers are now in season in Sydney, I am so excited – I loved stuffed zucchini flowers. One of the few time I would indulge in deep fried food. Can’t wait!
I actually just read not long ago that salsa has surpassed ketchup and the number one condiment in the US. Maybe salsa is going to take over the world!!
maryann – Parmesan sounds good and baking them sounds interesting. There would be a lot less oil that way.
Wandering Chopsticks – I will have to try them with ranch dressing the next time.
pouletsecret – This time I used Old El Paso salsa. Out of the store bought salsa that I have tried, I like the Neal Brothers brand. I will have to try the Herdez brand. I am still try to make my own tomato based salsa but I have preferred the store bought ones to any that I have made so far…
I am still experimenting with different miso’s. In general I use shiro (white) miso though I sometimes get red (aka) miso. I try to pick up a different brand of miso each time. It is a bit difficult as the labels are generally in Japanese. I try to go with ones that have that have no additives on the English ingredients list.
Wikipedia Miso Link
I froze fresh zucchini last weekend so I’ll have to try these out. These looks very good.