How do you feel about zucchini? If you’re a gardener, you probably love them because they are so easy to grow, and they make you feel like you really know what you’re doing out there. If you have a spiralizer, you probably love them too, because they make totally awesome veggie noodles AKA “zoodles”. Other than that though, I always feel like most people throw them in some ratatouille, or grill up a few slices, and decide they really don’t love zucchini.
Personally, I think zucchini tastes best when it’s eaten raw – kind of like a cucumber with some flavor and texture. I love slicing it thin and using it in fresh spring rolls. I also love it pickled as a substitute for cucumbers, like in my Sweet and Spicy Zucchini Relish. When I have lots of it though, at the end of the summer, it’s so perfect for fritter making. Add some oregano and Parmesan cheese for an Italian fritter, keep it simple with just salt and pepper, or add a southwest twist, with some corn, cilantro, and Hatch chiles like I just did here.
Fritters totally sound like a deep-fried, unhealthy Southern dish (no offense to any of my friends from the South), but they can actually be quite a healthy meal if you use a non-stick pan and just a little bit of olive to sauté them crispy-golden. And they’re great to make ahead, freeze and reheat.
Zucchini Fritters with Corn and Hatch Chiles
- 3 medium zucchini, ends trimmed (about 1 pound)
- 1 teaspoon kosher salt
- 3 scallions, sliced thin
- 1-2 tablespoons cilantro, chopped
- 1 large Hatch (or Serrano) chile, seeded and minced
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheddar cheese
- salt and fresh ground pepper
- 1 large egg, beaten lightly
- 1/2 cup brown rice flour
- 1/2 teaspoon baking powder
- olive oil for sautéing
- optional for serving: sour cream, Greek yogurt, pickled Hatch chiles
Shred zucchini in a food processor fitted with a shredding blade. Toss with 1/2 teaspoon salt and place in a colander for about 10 minutes to allow zucchini to release some water. Squeeze dry and place zucchini in a large mixing bowl.
Add scallions, cilantro, chile, corn and cheese and stir to combine. Season with additional salt if necessary, and fresh ground pepper.
Mix in beaten egg, flour and baking powder and stir well combine.
Heat a nonstick frying pan to medium-high heat and add 1 tablespoon olive oil.
Form batter into 2-3 inch patties and place in pan with at least 1-inch space in between fritters. Sauté for about 2 minutes on each side, until golden brown. Add extra olive oil as needed
Serve hot or at room temperature, with sour cream, Greek yogurt or pickled Hatch chile peppers
Any leftover fritters can be refrigerated or frozen and reheated.
If garnishing with sour cream or Greek yogurt, add some lime zest to brighten it up.
What’s your favorite way to eat zucchini?