Cheesy Zucchini Fritters #SundaySupper

zucchini fritters

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?

zucchini bowl front

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.

5.0 from 2 reviews
Cheesy Zucchini Fritters #SundaySupper
 
Author:
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.

Here are more exciting recipes for your Farmer’s Market and Local Food finds from the #SundaySupper Group.

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips

Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons

Entrees

Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie

Desserts

Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers

Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

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This entry was posted in #SundaySupper, fresh ingredients, lunch, main dish, side dish, skillet, vegetables, veggies, What's For Dinner?, zucchini and tagged , , , , , , , . Bookmark the permalink.

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