Every time I discover a new simple, nutritious recipe that can be added to my list of weeknight go-tos I get really excited! Let’s face it, not even hard-core foodies like myself want to spend hours in the kitchen after a day at work.
This recipe was inspired by a visit to my lovely aunts house earlier this summer. Her garden was full of delicious zucchinis just begging to be made into chocolate zucchini cake…or maybe something healthier, like fritters!
I shred a couple zucchinis at a time and just keep them, along with some shredded aged cheddar cheese, in my fridge for a healthy meal in a flash! I highly recommend serving these fritters with my beloved truffle yogurt dip, find the recipe here or below.
I have made these fritters many times this summer and I seem to vary the exact proportions of ingredients each time and they always work out! So feel free to experiment and play around a bit to suit your tastes (as always encouraged anyway!).
Garden-Fresh Zucchini Fritters
- 1.5 cups shredded zucchini
- 1/3 cup shredded aged cheddar cheese (…or more ;))
- 2 eggs, lightly beaten (Rabbit River eggs are my favorite)
- 2-3 tbsp milk
- 1/4 cup corn meal
- 3 tbsp minced red onion
- 1-2 cloves garlic, minced/crushed
- a pinch or two of cayenne pepper
- salt and pepper to taste (I use about 1/4 tsp each)
- mix all ingredients together
- heat and grease a frying pan on the stove
- using a 1/4 cup, scoop fritter batter onto the heated pan, flatten to desired thickness (about pancake thickness)
- cook until nicely browned on one side and the batter is set, flip and cook the other side until nicely browned as well
- serve hot with truffle yogurt dip if desired
Truffle Yogurt Dip
- 1/2 cup plain Greek yogurt
- 1.5 -2 tsp truffle oil
- salt to taste (sometimes I do a combination of truffle oil and truffle salt)