Zucchini is one of the more versatile vegetables that comes out of the garden. The flavor is pretty mild and can be used in various recipes, sweet or savory. I’ve used them in everything from summer lasagne to chocolate cake! They really are an amazing vegetable. Plus with their mild flavor it is pretty easy to get the kids to eat them.
One of my favorite ways of eating zucchini is as a fritter. They make and excellent side dish, although I often eat them as my main course. Much like Potato pancakes, zucchini fritters as best enjoyed hot and freshly made.
I typically do not like to “fry” foods. I find it makes them heavy. But, there is something about a fritter that needs a crispy edge.
Zucchini and Chard Fritters:
- 1 pound of Zucchini, about 2-3 medium sized
- 1tsp salt
- 3-4 large Chard leaves, thinly sliced
- 1 glove of garlic, minced
- 3 green onion, white and green parts thinly sliced
- 1/2 Cup Chikpea flour
- 2 Tablespoons Tapioca starch
- 2 Tablespoons minced fresh Cilantro
- salt and pepper to taste
- Coconut Oil for pan frying
Trim the edges of the Zucchini and shred using a box grater or food processor. Place in a large bowl and toss with 1tsp of salt. Let sit for about 10 minutes. After 10 minutes gently squeeze the liquid out of the zucchini. You can also place in cheese cloth or paper towels to remove the moisture. You do not need it completely dry, just remove the excess moisture.
Place zucchini in a large bowl and add the remaining ingredients. Toss well to coat.
In a heavy bottom skillet heat about 2-3 Tablespoons of coconut oil over medium-high heat. Once the oil is hot begin adding small bunches of the mixture into the pan. Do not over crowd the pan. Cook in batches of 2-3. Let cook until golden brown, about 3-4 minutes, then flip and repeat on the other side.
Briefly drain on a paper towel.
Serve immediately or place in a warm oven until ready to serve.
I like to serve mine with a little homemade creamy garlic lemon dressing, but you could serve it with almost any kind of sauce.