Zucchini Dill Fritters for the Table

I’m growing zucchini for the first time this year. I already understand what people are talking about when they say that zucchini starts to grow out of your ears.

I learned a little secret from a friend on how to make these not so watery. Zucchinis naturally have a ton of water in them which can make for a soggy fritter if you’re not careful.

First you need to shred your zucchini. I used the shredding attachment to my food processor. A regular box grater would also work.

Once grated and in a large bowl, sprinkle the salt over the zucchini and toss well so that the salt is even distributed. We’ll let this sit for a bit while we make ourselves one of those Tequila Palomas.

After about 10-20 minutes, come back with drink in hand. You’ll notice that there is a good bit of water now hanging out in the bowl with the zucchini. Place in a strainer and give the zucchini a good rinse to get most of the salt off.

Using either cheese clothe or your hands, gather a bunch of the zucchini into a ball and SQUEEZE until you get as much moister out as you can manage. This’ll take some muscle power.

Form the mixture into balls about 1/4- 1/3 cup big. Place balls into a greased skillet and press flat.

Cook the fritters for about 3-4 minutes on each side. They will get pretty golden and crispy on the outsides so don’t worry. After a few minutes on each side, your fritters are ready for a speedy cool down on a wire rack before being inhaled. They’re THAT good!

Zucchini Dill Fritters (makes enough for 2 people, ~7-8 thin fritters)
Ingredients:
3 Medium large zucchinis, shredded
1 tablespoon of sea salt
1 egg, beaten
1/3 cup almond flour (or other kind of flour)
1/4 cup loosely packed fresh dill, minced (more or less according to your taste)
Salt and Pepper to taste (likely won’t need additional salt)

Directions:
1) Shred zucchini using the shredding attachment to a food processor or a box grater. Place in medium-large bowl.
2) Sprinkle zucchini with all of the salt, toss well, and let sit for 10-20 minutes. This draws out a lot of the water from the zucchini so that they do not make the fritters soggy.
3) Place in a strainer and give the zucchini a good rinse to get most of the salt off.
4) Using either cheese clothe or your hands, gather a bunch of the zucchini into a ball and SQUEEZE until you get as much moister out as you can manage.
5) Place all of your drained zucchini in a large bowl and mix in the rest of your ingredients.
6) Form the mixture into balls about 1/4- 1/3 cup big.
7) In a greased pan over medium heat, place in ~4 zucchini balls at a time and press down each one so that it’s flat.
8) Cook the fritters for about 3-4 minutes on each side. They will get pretty golden and crispy on the outsides so don’t worry. After a few minutes on each side, your fritters are ready for a speedy cool down on a wire rack.
ENJOY!

These are particularly unfussy to make and the reliable way to use up all of that zucchini.