Right Now: Zucchini Fritters

How to fritter everything

This week, my zucchini harvest tipped from a smattering to pounds. There were a couple monsters that had escaped my attention, plus lots of smaller, tender zucchini just right for sautéing. 

Large zucchini are no prize – their flesh is watery and somehow also dry, and the flavor is extremely meh. This kind of zucchini is good for quick bread, or as it happens, fritters. Especially fritters, since the process calls for salting and wringing the excess water, all while preserving the lovely zucchini flavor. 

To the zucchini, add in any odds and ends. My spring planting yielded a single carrot, and I wish I’d grated that up and added it to the mix. Likewise, golden beets, turnips, fennel, and all kinds of onions are wonderful. However, the point of this recipe is to make good use of two full pounds of zucchini, so you may not want to stray from your mission!

Alongside the fritters, I recommend a quick raita-style yogurt sauce for dipping. It can be as simple as salt and olive oil, or you can layer toasted cumin and mustard seeds, grated garlic or cucumbers, finely chopped green onion, or herbs. For the best flavor, make it slightly ahead of time so flavors have time to mingle.

Zucchini Fritters with Greek Yogurt Dipping Sauce