Meet our newest obsession…zucchini fritters. Yes, they’ve been around forever but we’re just getting to them. Any recipe that can be made with potatoes vs veggies usually means the green stuff is riding the bench. Until today. We dove in feet first but our next attempt we’ll jump in head first.
The best part? This zucchini recipe tastes like potato cakes! Feed these to your picky family members and tell them they’re potatoes. They’ll never notice the difference since the green skin is peeled out prior to shredding.
This zucchini recipe represents fried zucchini fritters at their best. Instead of heavy grease you fry them in just a smidgen of coconut oil; the outside crisps up while the inside stays soft.
A few items to note:
SQUEEZE SQUEEZE SQUEEZE – Did you catch that? During the “squeezing” phase don’t rush. You want as much of the liquid out of the zucchini as possible. This will make them crunchy vs mushy. Ain’t nobody got time for soggy zucchini cakes.
SOUR CREAM – Sour cream is our favorite condiment and it doesn’t disappoint here. Sure you can skip it, but why do it? (Unless you’re making Vegan Zucchini Fritters). The coolness of the sour cream pairs wonderfully with the crunch exterior of the zucchini fritter.
FREEZE – We always get this question? Does “so and so” recipe freeze well. We had every intent to test it for you, but after snapping the final photo we chowed down on the rest. #foodieandwinefail
These zucchini fritters will have a spot in our rotating meal plan. We have a feeling they will make it on yours also.
FOODIE AND WINE DRINK PAIRING RECOMMENDATIONS
Light Bodies White Wines: Rolle, Sauvignon Blanc, Gewürztraminer
Dry White Wines: Pinot Grigio, Pinot Blanc
Light Beers: Pilsner, Hefeweizen
NEVER MISS A FOODIE AND WINE RECIPE OR DRINK REVIEW: