What do I do with all this freakin' zucchini?

This year I was tasked with putting some serious effort into the Union Wine Co. FIELD NOTES   This is a part of their site that tells employee stories, showcases recipes and cocktails as well as a few cool How To’s…

This is one of those posts.  Check them all out in the above link.

Garden Bounty Pt 3:
What do I do with all this zucchini?

If you have ever grown zucchini in your own garden  or had a neighbor or co-worker who has grown it,   you know all too well that right about this time even the smallest zucchini plants start producing like gangbusters and they suddenly become everyone’s favorite gift.    And no matter how much you love this particular Italian veggie,  there is only so many things to be done with it before it begins to pile up on your counter.

So in our continuing series,  we have dug deep for a lesser know, but absolutely delicious recipe to make great use of those few extra zucchini… (even those really giant ones that nobody really knows  what to do with.)

For this post,   we are going to teach you a pretty basic zucchini fritter recipe and a delicious creamy Green Goddess dressing to serve along with it.

Let's start with the dressing,  as it will last several days in the refrigerator.   Hopefully you still have a good cache of fresh herbs in the garden, although you may need to pick up a few at the store.

Green Goddess Dressing
(recipe makes about 1 pint)


1/2 C fresh basil leaves
1/2 C fresh dill fronds
1/2 C fresh tarragon leaves
1/2 C fresh italian parsley leaves
3/4 C mayonaise
1/2 C sour cream
2 oz cider vinegar
1/2 C buttermilk
salt and pepper to taste

Blend all ingredients until smooth. Place in a tupperware container.  Let sit in the refrigerator overnight and then adjust for seasoning.  Extra dressing is great on grilled meats and fish, as well as most vegetables.

Zucchini Fritters
(recipe makes about 4-6 fritters)


1 1/2 LBS zucchini (about 3 medium zucchini)  grated
1 tsp salt 
1 large legg
1/4 all purpose flower
3 TBS finely chopped fresh chives
1 TBS cornstarch
salt and pepper to taste

Canola Oil for frying


Grate the zucchini, place in the sink in a colander and toss with the tsp of salt.  Let sit for 20 minutes and then wring shredded zucchini dry in a kitchen towel, cloth napkin or cheesecloth.  This step is very important.


Place zucchini in a large bowl and gently add in the egg, flower, cornstarch, chives.   Season to taste with salt and pepper.


Heat about 1/2 inch of canola oil to about 375 degrees in a large pan.   Very very careful place 1/4 C scoops of the batter into the oil and gently flatten.  Cook til brown on each side without burning, about 3-4 minutes per side.  


Remove from oil and place on a paper towel to drain the excess oil. Place on a platter, spoon a generous amount of Green Goddess over the top.  Serve immediately.

Bon Appétit!

Photography, Recipe and Text by David L. Reamer.  (@dlreamer)

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