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Zucchini Fritters with Garlic Yogurt Sauce

August 2, 2018

It's already Thursday again! While our couriers have been busy delivering boxes of fresh produce to our customer's homes, I've been busy cooking up a delicious recipe for you. Chances are pretty good that you rolled your eyes when you opened your box today to discover ANOTHER zucchini and yellow squash. Am I right? Believe me, I get it. My husband might make me sleep on the couch if I bring home another crate of all the homeless zucchini that I take in like lost puppy dogs. I can't help it you guys. Our company's mission is to reduce food waste and rule number ONE in my #endfoodwaste handbook is "eat what needs to be eaten." And right now that is all the zucchini and yellow squash with which farms are overflowing. 

 

So, that's why we're here to keep giving you new ideas for using it all up. This week's recipe... (ok, today's recipe, because I have a zucchini for every day of the week here at my house)... zucchini fritters!!! Are you ready? Let's reduce food waste and eat yummy food all at the same time. 

 

 

What You Need: 

 

1 XL or 2 Large Zucchini or Yellow Squash

1 1/2 tsp. salt

2 eggs

1 green onion, chopped

1 clove garlic, minced

1 cup chickpea flour or regular flour

1 tsp. baking powder

1/2 tsp. pepper

2 Tbsp. olive oil

 

For Dipping Sauce: 

 

1/2 cup plain Greek yogurt or sour cream

1 clove minced garlic

juice of 1/2 lemon

fresh herbs

 

 

 Wash your zucchini or squash and slice off the very top and bottom. Using a cheese grater, grate the zucchini over a bowl using the large holes. Sprinkle with 1 tsp. of salt and set aside for about 10 minutes. This will help draw out the water. Then transfer the zucchini to a colander to drain as much water as possible. Use your hands to wring the water out of the rest. This is very important. If you have wet zucchini, your fritters will not turn out right. You won't believe how much water comes out. Once the zucchini is dry, transfer it to a large mixing bowl.

 

Chop your green onions and add them to the zucchini along with the garlic. Scramble the eggs and pour over the zucchini. Mix well. In a small bowl combine the flour, 1/2 tsp. salt, baking powder and pepper. Stir and pour over zucchini mixture. Stir to combine well until all the flour is mixed in with the zucchini. 

 

Next add 2 Tbsp. olive oil to a skillet and place over medium high heat. Spoon large tablespoons of fritter mixture into the hot pan, then use the spoon to flatten them. Cook on each side for 3 to 5 minutes or until lightly browned. Place on a paper towel to absorb excess oil. If you prefer, you could try cooking these in the oven, however, I prefer the crispy outside that you get from cooking it in the pan.

 

 

 

For the sauce; combine plain Green yogurt, juice of 1/2 a lemon, and one clove of minced garlic. Stir well. Spoon on top of fritters and sprinkle with fresh herbs like green onion, chives or parsley.

 

Enjoy as a side dish or a hearty snack. You could make smaller ones as an appetizer. These are so tasty that your kids won't even argue about eating their veggies. 

 

Make sure you share all your adventures in the kitchen this week so we can give our customers even more ideas. Don't forget to tag us on Facebook and Instagram! Hope you have a great week friends! Thank you for helping us reduce food waste. 

 

 

 

 

 

 

 

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