Summertime is soon upon us and that means fresh vegetables at the market! With so many to choose from, where do you start?
One of my favorites is zucchini, also known as summer squash along with its botanical cousin, yellow squash.
The origins of zucchini are in the Americas, but the varities we see in the market today were developed in Italy.
The word zucchini comes from the Italian word “zucca” which means squash.
Some fun facts about zucchini: one of the largest zucchinis on record was grown in the UK. It weighed in at a whopping 65 pounds and was 69.5 inches long.
And, did you know that zucchini is actually a fruit? From a culinary standpoint, it’s viewed as a vegetable, but botanically it’s a fruit.
How To Choose Zucchini
When choosing zucchini, select the young, tender fruit which are slender, bright green, about 6 to 8 inches long, and about 2 inches in diameter, with no soft spots or wrinkled skin.
With so many ways to slice, dice, cook, and eat this green gift, you may have a hard time figuring out which way to start first!
You can eat it raw, boiled, grilled, steamed, and fried. Or you could assemble the spiralizer and turn it into noodles, or even make a delicious loaf of zucchini bread. You can even batter and deep fry the flowers of the zucchini plant!
But, oh, the zucchini fritter!
It’s a fun, new way to incorporate more of the wonderfulness that is zucchini into your weeknight cooking repretoire. It’s shredded zucchini, mozzarella, green onion, oregano, a bit of flour and egg to create the batter. Within minutes you’ll be enjoying your delicious creation.Print
Try this fun way to incorporate more of the wonderfulness that is zucchini into your weeknight cooking!
- 3 cups grated zucchini
- 2 eggs, slightly beaten
- 1/4 cup chopped green onion
- 1/2 cup shredded mozzarella
- 1/2 cup all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- olive oil
- Place the shredded zucchini in the center of a kitchen towel. Gather the edges of the towel together to form a ball with the zucchini. Move to the sink or place a bowl underneath, and twist the towel to wring the water from the zucchini. You should end up with about 2 cups of shredded zucchini at the end of this process.
- After wringing the moisture from it, place the zucchini in a bowl followed by the remaining ingredients except the eggs, and mix together.
- Add the eggs and stir until the mixture is evenly moistened.
- Heat a frying pan over medium heat. Once the pan is heated, add just enough oil to the pan so that it will reach about 1/2 way up the sides of the zucchini fritters.
- Drop the zucchini fritters into the hot oil and press lightly to flatten. Fry until the fritter is golden brown on one side, 2-3 minutes or so, then turn, and fry on the other side.
- Remove the fritters from the frying pan and drain on paper towels.