Zucchini Fritters

In early spring and summer, zucchini fritters are very popular and super quick to make. They are easy to grow and can be served to compliment most party foods as a delicious snack. They also make a great filling for vegetarian sliders. For my lunch today though, I am serving mine with some baby spinach leaves, strawberries and oranges.

Ingredients for Zucchini Fritters:

3 medium zucchinis, grated

1 tsp salt

5 asparagus spears

1 medium onion, finely chopped

1 tsp butter + 1 tsp vegetable oil

Batter:

2 egg

3 tbsp grated parmesan cheese

3 cloves garlic crushed

100 grams chickpea flour(GF version) or plain flour

2 spring onions finely chopped

1/2 tsp smoked paprika

1 tsp baking powder

1/2 tsp red chili flakes

Salt and pepper

Other ingredients:

Sour cream

Salad greens

Quartered strawberries

Oranges segmented

Zucchini fritters are a savory dish made from grated zucchini mixed with various ingredients, formed into small patties, and then fried until golden and crispy. They are delicious as a snack, side dish, or even a light meal. The fritters are popular because they are easy to make and a great way to use up an abundance of zucchini, especially during the summer months.

The concept of a fritter has given rise to many different renditions of it. It is most often used as a method to cook shellfish in a convenient way. Mussels, scallops, cockles, prawns and other shellfish are combined with egg, flour and seasonings, along with other vegetables and then shallow fried.

Fritters As Burger Patties

The fritter concept has also evolved as a means to make differing vegetables fritters to substitute meat in vegetarian and vegan burgers. Instead of eggs, mashed beans (pinto, black, kidney and others) can be used to bind the mixture, along with bread crumbs. This will bring about an almost dough like patty, which can b an easy substitute for a meat patty. Also chilling the patty/fritter prior to frying will help hold it together.