Summa' summa' summa' squashhhhh.
Favorite summer fruit? Peaches.
Favorite summer veggie? Zucchini.
My first encounter with zucchini was my uncle's homemade zucchini-olive bread, like, six years ago, and I was like, "Um, you made bread with what? Do you have banana or cinnamon-raisin or something?" Forgive my no-so-tasteful palate. He was young and naiive.
Clearly, my interests and favorite food groups have changed. I went from loving cheese (the authentic, Wisconsin kind), crackers, and salami, to peanut butter and protein bars, to here - tasting, smelling, savoring just about every single plant-based food under the sun.
And yet, I still haven't tried that zucchini-olive bread. Maybe it's because my uncle (a fellow foodie himself) lives in Minnesota, or because I don't have his recipe, orrrrrrrr because it's 105 degrees outside which makes the idea of heating up the oven to triple that temperature sound absolutely torturous. Oh, how I cannot wait for the 70-75 degree fall weather in San Luis Obispo.
But the coming of fall equals the departing of juicy, summery zucchini.
What a sad woman I will be without it. For real. Every time we go to the grocery store or farmers' market from May - August, we alllllllways bring home zucchini. Slice it thick and lay it on the grill, chop it up and saute it for pasta salad, or brave the powerful oven and make bread!
In an attempt to break my habitual zucchini-grilling or pasta-salad-making ways, I dug deep down inside my cravings and thought, Self, why in the world haven't you made zucchini fritters, yet?
Well, because... shoot, I don't know.
I kicked myself in the butt for a second and then snapped out of it and frittered away with my zucchini. We had a blast, truly. My dad and I ate lunch together yesterday, and while he polished off a sandwich and chips, I tried my hardest to do what I'm supposed to - to put my fork down after each bite, ignore all distractions around me, and listen for my body to tell me if it still wants more. In the meantime, I offered the last fritter to my dad... he politely declined and I was having an internal celebration because WOO HOO MORE FOR ME.
Freakin' fritters, these are fantastic! I'm so excited to share them with you because
- We all know how awesome zucchini is.
- Cheese graters are fun to use (and dangerous, so be careful).
- They are college-kitchen-friendly! Best part. Best. Part.
Squeeze the last bit of summer out with these frittas'. Say it with a British accent - it's fun!
Tell me how they were! Leave a comment, tag me and #hungryhaley on social media, or shoot me an email. Ba da bing, ba da boom - enjoy summer's final few days!
Makes about 5 fritters
1 medium-large zucchini
1 tbsp. ground flax/chia seeds
1 tbsp. water
1 tsp. lemon pepper
Avocado oil, for greasing
- Whisk the flax/chia seeds and water in a small dish and set aside. Let it rest for 3-5 minutes to make a flax egg.
- Using a cheese grater or zoodler, shred the zucchini. Squeeze excess water out with a paper towel and toss it in a bowl with the lemon pepper. Stir in the flax egg and set aside.
- Heat a large, nonstick skillet over medium heat and coat with a thin layer of avocado oil (it smells divine, people). Let the pan heat for another minute, and then scoop spoonfuls of the fritter batter onto the pan. Check each fritter after about 3 minutes, and flip when the downside is browned. Let the other side cook to the same doneness, and remove from the pan.
- Serve immediately to enjoy the best taste! Refrigerate leftovers in a ziploc bag or airtight container and reheat when you're ready to eat them.