Zucchini Fritters

4 Servings • Prep: 15 Minutes • Cook: 15 Minutes

Adapted from Chef Lauren Peterson’s recipe.

These crispy zucchini fritters are an easy, delicious summer appetizer or side dish. Serve them with tzatziki, tartar sauce, or creamy dill sauce to take them over the top!

Ingredients

• 1¼ pound zucchini and summer squash (3-4 medium), coarsely grated

• 1 tsp. kosher salt

• 2 large egg whites

• 1½ cups chopped alliums (scallions, chives, onion or shallot), about 1 bunch

• 3 garlic cloves, grated

• 2 tablespoons chopped fresh herbs (dill or parsley, basil, thyme)

• 1 tablespoon lemon zest

• 1 teaspoon sea salt

• ¼ cup organic cornmeal

• ¼ cup organic whole wheat flour

• ¼ tsp ground black pepper

• ½ tsp ground cumin

• ¼ tsp kosher salt

• ¼ tsp chile flakes (optional)

• Oil for the pan (Olive, Avocado, or Vegetable)

Directions

1) Combine shredded zucchini/squash with 1 tsp. salt and let it sit for at least 10 minutes in a sieve over a bowl. Strain the squash and squeeze the it to remove as much liquid as possible.

2) In a large bowl, whisk the egg whites until foamy and at soft peak stage.

3) Combine the grated zucchini, scallions, garlic, herbs, lemon zest, salt, and several grinds of pepper. Add cornmeal to the vegetable mixture. Fold in the egg whites until mixture is even. Stir in the flour last. One the mixture is homogenous, you’re ready to fry.

4) In a frying pan, heat 1/4” neutral-flavored frying oil until shimmery. Carefully place tablespoons of the batter in the oil and fry for a few minutes per side, until nicely browned. Remove to a towel-lined cooling rack and sprinkle lightly with salt.

5) Enjoy immediately with the dipping sauce or hold in a warm oven until ready to serve.