Cooking,  Local Products

ELC Day #5- Zucchini Fritters

Finally the weekend. TGIF. Here’s five things that have been rockin’ my world this week:

1. Boyce Avenue’s Covers
2. My new pair of SloggersThanks Mom.
3. Eating the cherry tomatoes straight out of the Little Acre.
4. Planning our mini-vacation next weekend to the Porcupine Mountains.
5. How fast our garden grows zucchini. How one little plant can make a two pounds of food every other day makes my head spin. I’m excited about zucchini production now. In another three weeks when I have a refrigerator full of them, I might be less impressed. For now, I’ve got enough new summer squash recipes to try. So far I’m thinking zucchini-glass-half-full.

Today’s zucchini fritters are a knock-off of classic potato latkes. The shredded zucchini is substituted in 1:1 for the potatoes. Just remember to press as much of the liquid out before cooking as possible–no one likes a mushy fritter.

Enjoy the weekend Minnesota!

Zucchini Fritters 

Inspired by Duane Lengsfeld in St. Paul Farmer’s Market Cookbook


1 lb of zucchini (about 2 medium-sized), coarsely grated Homegrown
1 large egg, beaten Larry Schultz Eggs, Owatonna, MN
2 green onions, finely chopped St. Paul Farmer’s Market
1/2 cup flour Whole Grain Milling, Welcome, MN
2 Tbsp. sunflower oil Driftless Organics, Soldier’s Grove WI
Sour cream Westby Cooperative Creamery, Westby WI

1. Place grated zucchini in a fine strainer with paper towel. Firmly press the zucchini into the paper towel to squeeze out as much moisture as possible. Set aside.
2. Combine egg, onion and flour in a small bowl. Fold in zucchini.
3. Heat the sunflower oil in a shallow skillet. Gently drop 1/4 cups of batter into skillet, making sure not to crowd the pan. Cook 3-4 minutes or until golden brown on one side; turn and cook other side until browned, 2-3 minutes. Serve warm with a dollop of sour cream.


  • Deb

    My sister was visiting this weekend from Montreal and we decided to make these delicious looking fritters with our farmer’s market buy. To remove the water from the zucchini we put the shredded zuc into a colander and sprinkled in a bit of salt. Presto! Water started dripping immediately, but we let it sit for an hour and then squeezed.
    We also substituted whole wheat flour and added a few herbs from the garden. Starting with 2# of zucchini…only one fritter remains. YUM! Thanks for the great recipe.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.