Cheesy Zucchini Fritters #SundaySupper

I just got back from a wonderful time at the Food and Wine Conference in Orlando. I couldn’t wait to see how my garden was doing while I was gone. I knew it was getting watered by my guy but harvesting isn’t his thing. Wouldn’t you agree?

This was just the tip of the zucchini iceberg. I’m not one to waste food. Translation: zucchini boats, zucchini bread, zucchini Italiano, zucchini fritters, chocolate zucchini cake, freeze some, you get the picture.

This week we are focusing on local foods and Farmer’s Market and Farm Stand finds. I have a small garden and can’t grow everything I would like to but lucky for me, we are blessed with numerous farm stands and markets in my area.
Our host today is T. R. Crumbley from No One Likes Crumbley Cookies. T.R. is all about keeping it local. Okay T.R. you inspired me to tackle this zucchini pile!
I pulled out all the stops. Scrape of knives on a sharpening steel, whirl of the food processor for grating, grab the baggies and make room in the fridge and freezer. Several hours and serious hand cramps later I won battle zucchini. For now.
Okay, time to get cooking. I thought some fritters would be nice. A little freshly grated zucchini, onion, some dill and seasoning lightly fried and topped with cheddar and a sour cream and dill sauce.

Cheesy Zucchini Fritters

(adapted from Smittenkitchen.com )

Ingredients

• 3 cups grated zucchini
• 1/4 cup grated onion
• 1 tablespoon salt
• 1 egg, beaten
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1 teaspoon dried dill, divided
• 1/2 cup shredded cheddar
• 1/2 cup light sour cream
• olive oil for frying

Mix zucchini, onion and salt together and let set a few minutes for salt to draw out the liquid. Squeeze out the excess moisture. Mix in egg. Add flour, baking powder and 1/2 teaspoon dill.
Form into patties and lightly fry over medium heat until golden brown for about 3 minutes per side. Sprinkle with cheese.
While fritters fry (say that 10 times fast) mix 1/2 teaspoon dill with sour cream.
Add a dollop of flavored sour cream on top of each patty.

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Cheesy Zucchini Fritters #SundaySupper

 

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Author: Cindy Kerschner

Ingredients

• 3 cups grated zucchini
• ¼ cup grated onion
• 1 tablespoon salt
• 1 egg, beaten
• ½ cup whole wheat flour
• ½ teaspoon baking powder
• 1 teaspoon dried dill, divided
• ½ cup shredded cheddar
• ½ cup light sour cream
• olive oil for frying

Instructions

1. Mix zucchini, onion and salt together and let set a few minutes for salt to draw out the liquid. Squeeze out the excess moisture. Mix in egg. Add flour, baking powder and ½ teaspoon dill.
2. Form into patties and lightly fry over medium heat until golden brown for about 3 minutes per side. Sprinkle with cheese.
3. While fritters fry (say that 10 times fast) mix ½ teaspoon dill with sour cream.
4. Add a dollop of flavored sour cream on top of each patty.

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