I like petite zucchini. There’s just something about the scale of a giant summer squash that seems, I don’t know, wrong. I know it’s not wrong, that this is just some silly subconscious preconceived notion about what should be the limits of squash growth, something probably covered by Freud in one of his texts. But reasoning with myself on this does no good. I will fish out the little guys from the bin at the farmer’s market, loving them for their convenient circumference and polite volume of seeds.
But of course, I also won’t turn down a big specimen, not when offered one from a friend’s garden.
Which is what happened a few weeks ago — my in-laws came through town, and I was handed a large zucchini, fresh from their vegetable patch. I brought it home with gratitude, and within a few hours had it shredded down to the perfect amount for making up a batch of zucchini fritters. I had leftover grilled corn cobs in the fridge to use up, with the challenge of making this batch grain-free. The skillet was heating up as I was stripping the corn of its kernels.
I ended up using the fritters as a base for dinner — one that involved sautéed kale and an over-easy egg on top. But several inspirational recipes included dips of sour cream cut with a little lime juice and spiked with chopped chives, or creme fraiche (easy to make at home). The sweetness of the corn (with a smoky component if you use grilled) perked up the texture and flavor of my usual standby fritter. My kids rejected them outright, so that left me with about 10 fritters all to myself over the next day or two — which I had no problem consuming, they were that good.
Good, and able to clear my conscience of squash discrimination.
If you're not grain-free, feel free to sub regular all-purpose or whole-grain flour. If you're on the GAPS diet, corn is not legal -- but I've found it's something I can occasionally have with no ill effects -- omit if necessary, using a little extra zucchini to make up the volume.
Do not skip the salting in step 1 -- removing water from the squash is important in helping the fritters hold together.
- 1 1/2 pounds zucchini
- 2 1/4 tsp kosher salt, divided
- 2 large ears of corn, cooked or grilled
- 2 large eggs
- 2 Tbsp ground flax seed
- 1/2 tsp dried dill (or 2 tsp fresh)
- 2 Tbsp fresh chopped chives
- 1/2 cup sifted blanched almond flour
- 1/4 tsp garlic powder
- Grate the zucchini in a food processor, or on the large holes of a box grater -- you should have 5-6 cups loosely-packed zucchini. Place in a colander that's set over a bowl or in a sink, and toss with 2 tsp salt. Let sit for 10 minutes. Using a paper towel or cheesecloth, squeeze as much liquid as you can from the zucchini (the volume will greatly reduce). Transfer to a large bowl.
- In the same bowl, hold a corn cob standing on one end. Using a sharp chef's knife, cut down the sides of the corn, very close to the cob, letting the kernels fall into the bowl (like this video, but in the mixing bowl instead of a bundt pan).
- In a separate, smaller bowl, lightly beat the eggs with the flax seed, dill, chives, and remaining 1/4 tsp salt. Pour this over the zucchini & corn, and then add the almond flour. Stir well with a fork to combine.
- In a large cast-iron skillet, heat 2-3 Tbsp refined coconut or olive oil until shimmering. Drop batter mounds into pan, 1/4 cup at a time (don't overcrowd the pan). Gently press down with a spatula to flatten. Allow to cook untouched for about 3 minutes (test a fritter -- if it comes up easily and is golden brown on the bottom it is likely ready to flip). Carefully flip fritters and cook another 3-4 minutes, or until golden on both sides and firm in the middle.
- Transfer to a paper-towel-lined plate, and cook the remaining batter. Serve immediately, or make ahead and reheat in a toaster oven just before serving.
This post was linked up to the Seasonal Recipe Roundup: Zucchini at GNOWFGLINS.