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.
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.
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 trending obligatory kitchen appliance of the year, the Spiralizer.
.Using kitchen scissors I simply clipped the colorful thin strips to half the length creating nice little bite size pieces 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. 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 and another fritter I figured my little kitchen sampling was about on par with everyone else currently revolving the Spiralizer universe.
Terrific bites using up the multiplied garden vegetables, Spiralizer Zucchini and Summer Squash Fritters.
Spiralizer Zucchini and Summer Squash Fritters
- Dipping Sauce:
- 2 cloves garlic, finely chopped
- 1 cup mayonnaise
- 1/2 cup sour cream
- fresh chopped parsley
- a few shakes Tabasco sauce
- a couple shakes Worcestershire sauce
- For Preparing the Fritters:
- 3 small to mid-size yellow summer squash, ends removed
- 2 large zucchini, ends removed
- 6-7 whole scallions, chopped finely
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup shredded cheddar
- 2 eggs, lightly beaten
- coarse kosher salt
- cracked black pepper
- 1 cup Korean Pancake flour, more or less as needed
- 2 tablespoons corn meal
- canola oil for frying
- Preparing the Dipping Sauce: Into a bowl combine together all ingredients, cover with plastic wrap and refrigerate until serving
- Preparing the Fritters: Line two baking sheets with parchment paper
- Set the Spiralizer on a solid surface. One at a time spiralize the zucchini and summer squash, as each vegetable is completed, spread across the parchment lined baking sheets to dry the moisture just a bit, use kitchen shears to snip the long noodles in half, sprinkle both trays all across with a few pinches of salt and pepper
- Into a large sized mixing bowl stir together the scallions, Parmesan, cheddar, and eggs, gently fold through the zucchini and summer squash
- Fold through the flour and the corn meal combining throughout, if mixture is too wet, add in another 1/8 cup of flour, until mixture is consistent with forming small pancakes. Sprinkle in a couple pinches each of salt and pepper, stir
- Assembling the Fritters: Set a clean sheet of parchment paper onto one of the baking sheets used for drying the squash. Form fritters into three-inch sized pancakes. Heat a large, heavy, cast iron pan, pour in a quarter cup of oil then swirl to cover the bottom of the pan. Set fritters into the oil leaving a half inch between each pancake. Fry on medium low heat cooking a few minutes on each side until golden browned and hot through