Our garden is bursting with zucchinis in the heat of the summer, and these fritters are a perfect way to put them to good use. Served with a homemade dipping sauce, they’re a seasonal treat.

STEP ONE – Preparations

1. Get out a large cheese grater and a colander.
2. Get out a large frying pan and a spatula.
3. Get out a large bowl.

STEP TWO – Prep the Zucchini

Ingredients:

3 ½ – 4 cups of shredded zucchini
Salt

Instructions:

1. Cut off the ends of the zucchini and grate them on the large holes of the grater.
2. Toss with a little bit of salt.
3. Put the shredded zucchini in a colander in the sink to drain.

STEP THREE – Make the Binder

Ingredients:

½ cup of shredded parmesan cheese
1 cup of panko bread crumbs
2 eggs
¼ cup of minced onion or green onions
1 tablespoon of minced garlic
Salt, pepper, and paprika

Instructions:

1. Combine all the ingredients in a bowl.
2. Mix well.

STEP FOUR – Combine and Cook

Ingredients:

Oil for cooking (olive, canola, etc.)

Instructions:

1. Heat the frying pan over medium heat.
2. Add 2 tablespoons of oil to cover the bottom of the pan.
3. Squeeze as much liquid out of the zucchini as you can with your hands or a kitchen towel.
4. Add the zucchini to the bowl with the other ingredients.
5. Use your hands to incorporate all the ingredients. The batter should be soft and easy to form into patties. If it’s too wet, add more breadcrumbs.
6. Make 8 patties and cook 4 at a time. Allow one side to cook for 5-6 minutes before flipping. Let the other side cook until it’s crispy and golden-brown.
7. Place the patties on paper towels to soak up any extra oil.
8. Serve with our homemade sour cream dipping sauce.

STEP FIVE  – Make the Dipping Sauce

Ingredients:

½ cup of sour cream
½ cup of plain yogurt
Juice of ½ -1 lemon
Dash of hot sauce
Shake of salt, pepper, garlic powder, and paprika
Fresh parsley, finely chopped

Instructions:

1. Mix the ingredients together in a bowl.
2. Adjust the seasonings to your taste.
3. Keep cold until ready to serve with the warm zucchini fritters.

Recommended serving size: 2-3 fritters and 1 tablespoon of sauce

Exchanges: 2 starch, 1 veg, 1 fat