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Spiralizer Zucchini and Summer Squash Fritters

Spiralizer Zucchini and Summer Squash Fritters

Spiralizer Zucchini and Summer Squash Fritters

Little garden zucchini, medium garden zucchini, large garden zucchini, giant size garden zucchini.

I would have skipped mentioning large size zucchini since once this fuzzy green, itchy leafed plant really begins producing, it seems as if its offshoot goes from medium to over- sized in a mere day, but then, that would have altered my story-line, which is how I actually did use some larger sized zucchini before it got to the zucchini bread stage.

This summer, before passing on some varying green sizes to neighbors and friends, I did make a couple loaves of zucchini bread using up one green giant, then storing one of the loaves in the freezer planning its particular use for a fall bread pudding.

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Larger size zucchini in the summer garden eventually become challenging to me as they continuously multiply, and truth be known, I’m just plain not a zucchini bread kind of a gal. It took me years to realize this after annually preparing it as part of the repertoire each fall while working in center city Philadelphia.

Somewhere around the first weekend of October I would create the pleasures of my own little personal tradition, a long weekend, either a Friday or Monday, filling the air with varieties of classical music, getting busy in my own little world preparing all sorts of soups, stews, lasagna, meatballs, tomato sauce, and, zucchini bread, then freezing the fruits of my labors for winter ahead.

At the end of each winter always remaining in my freezer, ready for giveaway, zucchini bread.

Now it’s not that I don’t like zucchini bread. I do, and fully enjoy a nibble at some holiday gatherings or dinner, but otherwise, well, let’s just say, I reside somewhere in the antipasti ranks, favoring a torn off piece of crusty bread or baguette any day.

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Invited to a pot luck a couple of weeks back encouraged putting on my thinking cap on what I might prepare using a combination of these prolific zucchini and summer squash beginning with using the current obligatory kitchen appliance of the year for any self-respecting food blogger throughout the country, perhaps the whole world, the Spiralizer.

It was only the rebel in me that refused to prepare these topped with homemade tomato sauce, a dish also abundantly flourishing across the universe. Nothing against the Spiralizer, of course.

In fact, it turns out to be a pretty nifty little kitchen gadget. You get lovely long spirals in a matter of moments.

Using kitchen scissors I simply clipped the colorful thin strips creating nice little bite size pieces thus combined to create today’s Spiralizer Zucchini and Summer Squash Fritters.

Served alongside creamy garlic dipping sauce these tasty pancakes, were wiped off the platter before dinner began. I should mention that they are so delicious that I couldn’t eat any at the party having amply taste tested them something like this: one for me, one for the tray, one for me, one for the tray.

As the adults and the teenagers began battling each other for another fritter and another fritter, I’d figured my little kitchen sampling was about on par with everyone else in the Spiralizer universe.

Hence a happy ending, terrific bites using up the multiplied garden vegetables, Spiralizer Zucchini and Summer Squash Fritters, including if you’re just not a zucchini bread kind of gal

Spiralizer Summer Squash and Zucchini Fritters
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Ingredients
  1. yellow summer squash and zucchini
  2. 1 bunch scallions, around 6, chopped finely, greens included
  3. 1/4 cup freshly grated Parmesan cheese
  4. 1/4 cup shredded cheddar
  5. 1 egg, beaten
  6. coarse kosher salt
  7. cracked black pepper
  8. Korean Pancake flour, all purpose sifted flour may be substituted
  9. 2 tablespoons corn meal, or a tablespoon more if desired
  10. canola oil for frying
Dipping Sauce
  1. 2 cloves garlic, finely chopped
  2. 1 cup mayonnaise
  3. 1/2 cup sour cream
  4. fresh chopped parsley
  5. a few shakes Tabasco sauce
  6. a couple shakes Worcestershire sauce
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8 Comments

  1. remyasean
    Posted August 14, 2015 at 9:29 am | Permalink

    Looks delicious

  2. Posted August 16, 2015 at 1:15 pm | Permalink

    I am on a train heading to a BBQ out in the suburbs and getting so hungry reading this. I wish they had these fritters there today! So fresh out of the garden!
    Phil recently posted…Reboots and Remakes are Ruining Our Childhoods!My Profile

    • Posted August 21, 2015 at 7:55 pm | Permalink

      Hi Phil, thanks so much. I have to say I love these things and the cheese really brings it together, and then the dip… they are delicious! Hope you had a terrific time at the BBQ~

  3. Posted August 17, 2015 at 8:20 am | Permalink

    Very nice way of using zucchini or courgette the European might call. And matured ones are also good with Arian style dumplings.
    Jolma recently posted…Taking Bread “Flowers”My Profile

    • Posted August 21, 2015 at 8:01 pm | Permalink

      Hello Jolma, thank you. Yes, I have gotten accustomed to using the word ‘courgette’ interchangeably with zucchini mainly through our online ‘Cottage Cooking Club.’ We cook from the cookbook River Cottage veg everyday! written by British author, Hugh Fearnley- Whittingstall. Our club meets monthly preparing from a selection of choices within the book, you might enjoy this club too. The Arian style dumplings sound intriguing for using up matured courgette. I hope you have been well and look forward to seeing whats up next on Beyond Her Kitchen!

  4. Posted August 20, 2015 at 10:15 pm | Permalink

    That big giant zucchini is something else..I don’t have a spiralizer either…and the scissors seem tedious? Fritters of any kind are always a hit…and yes, most of them end up being ‘test’ pieces
    pragati recently posted…Pasta Italia: Tour of Italy – Pasta Medley RecipeMy Profile

    • Posted August 21, 2015 at 8:09 pm | Permalink

      Hi Pragati, I know, how about the giant sized zucchini?! And I had a lot of them! How they get to that size so quickly I cannot figure. Happy you work on the ‘one for me one for the platter’ formula when preparing fritters too! The scissors were not tedious in the least. just a quick clip through on the big spiral strips all around. The spiralizer is actually quite a lot of fun, you might enjoy it. I see you’ve come up with your pasta dish for the week- hope all went well. I’ll be working on your piece over the weekend. Talk to you soon. Thanks again.

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.