Ever since we gave up meat for 3 weeks last spring, I find I’m always on the hunt for hearty vegetarian dishes.  I really like meat, I just don’t feel the need to eat it everyday.  I don’t monitor too strictly what I eat, but I do like to maintain a constant effort to increase the number of vegetables in my diet.  As it is, we do eat a lot of vegetables.  Dinner always includes salad or a roasted vegetable on the side.  But dinners that actually feature vegetables as the main dish, those are far less frequent.

The other night I had on hand a daunting amount of zucchini from my mom’s garden.  Instead of transforming the zucchini into a side dish or pasta sauce, I searched for a recipe that featured the zucchini as the main. It didn’t take much time to find and settle on Simply Recipe’s Zucchini Fritters.  With only a handful of ingredients, these couldn’t be simpler to make.  Topped with a creamy yogurt sauce, these fritters made for a supremely comforting meal any meat lover would enjoy.  We served them alongside a tomato and avocado salad.  To beef up the meal even more, rice or couscous would be a natural addition.

Zucchini Fritters slightly adapted from Simply Recipes

Serves 2

2 medium sized zucchini, grated

3 T freshly chopped chives

1 egg, beaten

1/2 c flour

1 tsp salt

freshly ground black pepper

olive oil

Yogurt Sauce (these measurements are somewhat rough, so be sure to taste for seasoning before serving)

1 1/2 cups Greek yogurt

1/2 cup grated cucumber, excess water squeezed out

1 small clove garlic, grated

2 tsp freshly squeeze lemon juice

s+p to taste

Make the yogurt sauce first: Stir together all ingredients and season to taste with salt and pepper.  Let rest in fridge while preparing zucchini fritters.  Taste again for seasonings just before serving.

Make the fritters:  Sprinkle 1 tsp salt over the grated zucchini and let rest for 10 minutes.  Ring out zucchini with paper towels in two batches to remove all excess water.  Set a large sauce pan to medium heat, coat bottom of pan generously with olive oil. While pan is heating, mix egg, flour, chives, and pepper into zucchini.  Mixture should be paste-like.  Once pan is heated, drop spoonfuls (2-3 tablespoons) into the oil, flatten slightly with the back of a spoon, and cook for 4-5 minutes on each side until nicely browned.  Place cooked fritters on a paper towel lined plate and sprinkle lightly with salt.  Serve immediately.


    • It’s super easy- I have full confidence in you!

  1. These look incredible! So happy I found your blogs! I’m excited to catch up on all I’ve been missing!

  2. Cynthia Campbell

    As you may be aware, the Morel Mushroom Season is in full swing here in southern Missouri and we are finding lovely yellows, greys, and the traditional black and tan morels. The beauty of morels is that they CANNOT be mistaken for any other less-than-wholesome mushroom. Less is more with morels: soak in a brine overnight, rinse and drain, dredge in milk followed by Panko and/or AP flour seasoned with Kosher salt and coarse ground pepper and Voila! You truly have a feast fit for kings (and Contessas!) Add a abit of cayenne for zip!

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