zucchini-parmesan fritters with lemon-basil buttermilk sauce

Summertime is famous for its surplus of tomatoes and zucchini. I happen to be easily swayed by their pretty colors when I'm in the grocery store - so much that sometimes I overdo it. Today was a day with an overabundance of zucchini. I made zucchini bread to start, but still had about two cups of the shredded green left over. I couldn't bear to trash it and it wasn't enough to saute as a full side dish. So I decided to make up my own fritter recipe, which turned out to be a simple mix up of a little shredded veg, Parmesan, a beaten egg and breadcrumbs, fried in a little olive oil. Oh yeah, and served with a lemony-basil buttermilk dipping sauce. The result? "Hubs approved" and no leftovers.

Zucchini-Parmesan Fritters with Lemon-Basil Buttermilk Sauce
  • 2 cups shredded zucchini, squeezed dry (you can use any shredded squash or carrots instead)
  • 2 cups Panko breadcrumbs
  • 1 egg
  • 1/4 c shredded Parmesan (or any hard cheese)
  • 2 tbsp fresh herbs, julienned (I used sage and basil from my garden, use what you have)
  • Juice of 1/2 lemon
  • Salt and pepper
  • Olive oil
  1. In a shallow dish, stir the Panko and some salt and pepper together.
  2. In a small bowl, mix the shredded zucchini, Parmesan, egg, 1 tbsp sage (or other fresh herb) and a small handful of the breadcrumbs until thoroughly combined. Form into 3-4 patties and dip each into the breadcrumb mixture, patting to help them stick. Place in the refrigerator for 30 minutes to help it set.
  3. Over medium heat, add olive oil to the pan and wait until it begins to shimmer. Add the fritters to the hot oil, being careful not to overcrowd the pan. After a three minutes or so, flip the patty, smoosh it down, and allow it to brown on the other side. When browned on both sides (go for a deep, golden brown), remove it onto a paper-towel lined plate. Serve immediately with the dipping sauce.
In a small bowl, mix 1/4 c buttermilk with 1/2-3/4 c sour cream. Add the lemon juice and basil, as well as some salt and pepper. Stir well and serve atop the fritters.

Like this? Try these:

No comments:

Post a Comment