Cajun Zucchini Fritters

| 14 Comments

Have you heard the joke about zucchini?  Something like… in the city you need to lock your car doors to keep people from stealing your car.  In the country, you need to lock your car to keep people from leaving zucchini on your back seat.  Ba dum bum.

Cajun Zucchini Fritters, served

Cajun Zucchini Fritters, served

Yup that’s pretty much where I was until I created this recipe for Cajun zucchini fritters.  

Prior to this, we ate a lot of chocolate chip zucchini muffins.  From a recipe of mine that took second place at the Wisconsin state fair even! But you can only eat so many zucchini muffins.  Even loaded with chocolate.  Even with a big freezer to hold grated zucchini baggies pre-measured for winter muffins.   

Cajun Zucchini Fritters, w/ remoulade

Cajun Zucchini Fritters, w/ remoulade

There are other zucchini recipes around, but I have to tell you–I have a real problem with some of them.  You see, I can’t abide soggy vegetables–which leaves out my mother’s ratatouille and makes me wary of zucchini lasagna.  But zucchini fritters sounded promising.  Especially if I could punch them up with a little spice and add a remoulade. 

Cajun Zucchini Fritters

Cajun Zucchini Fritters

When my family first tried my Cajun Zucchini Fritters , there was some real hesitation.  Yes, I think there has been one too many hidden-beet-chocolate-cake in their lives.  But after a few bites, it was more like leggo my fritter.  Followed by stabbing of forks. 

I probably need to double this next time. grated-zucchini

Squeeze excess water from grated zucchini

Squeeze excess water from grated zucchini

The other cool thing about these Cajun Zucchini Fritters is they may be the tip of the fritter iceberg.  Can’t you just picture zucchini fritters with blue cheese dip on the menu this fall? 

Eating Cajun Zucchini Fritters

Cajun Zucchini Fritters

This year it has been my mission to try to come up with more recipes for some of the CSA heavy hitters–that occasionally end up in the compost bin (shhh).  Consider zucchini managed! 

Just more evidence that there are no excessive veggies—only veggies waiting for the right recipe to appear.   

Eating Cajun Zucchini Fritters

Eating Cajun Zucchini Fritters

Cajun Zucchini Fritters
Serves 4
Fight back against excess zucchini with these tasty Cajun Zucchini Fritters. Healthy and savory with an easy remoulade, they pleased even my pickiest child!
Write a review
Print
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
179 calories
20 g
52 g
9 g
6 g
2 g
204 g
971 g
6 g
0 g
7 g
Nutrition Facts
Serving Size
204g
Servings
4
Amount Per Serving
Calories 179
Calories from Fat 82
% Daily Value *
Total Fat 9g
14%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 52mg
17%
Sodium 971mg
40%
Total Carbohydrates 20g
7%
Dietary Fiber 3g
10%
Sugars 6g
Protein 6g
Vitamin A
8%
Vitamin C
54%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Remoulade
  1. • 1/4 cup light mayonnaise
  2. • 1/2 teaspoon Dijon mustard
  3. • 1 teaspoon lemon juice
  4. • ½ - 1 teaspoon hot sauce (depending on taste & variety)
  5. • 1 teaspoons capers (or chopped pickles)
  6. • ¼ teaspoon Worcestershire sauce
Fritters
  1. • 1 lb grated zucchini (about 4 cups)
  2. • 1 teaspoon salt
  3. • 1/4 cup finely chopped onion
  4. • 1/4 cup finely chopped red or green bell pepper
  5. • ½ c corn
  6. • 1 t capers (or chopped pickles)
  7. • 1 teaspoon dijon mustard
  8. • 1 teaspoon Worcestershire sauce
  9. • 1 T mayo
  10. • hot sauce to taste
  11. • ½ c bread crumbs
  12. • 1 large egg
  13. • 2-3 tablespoons olive oil for frying
Instructions
  1. Grate the zucchini, toss with salt, then place in a strainer to drain Ideally for a half hour or more.
  2. While the zucchini is draining, make the remoulade. In a small bowl, mix the remoulade ingredients, then store in the refrigerator until fritters are ready
  3. To prepare the fritters, pour off the drained zucchini liquid, then wrap the zucchini in a cloth, twist shut and tighten to further squeeze out water.
  4. Add to the other ingredients and mix until well combined.
  5. Pour a thin layer of oil into a hot skillet over medium heat. Form the zucchini mixture into small patties (large patties will fall apart) and fry until brown on the first side, about 2-3 minutes. Turn carefully (they are delicate), then fry until the second side is brown.
  6. Serve warm with the remoulade.
Notes
  1. Will serve 4 as an appetizer or a side.
beta
calories
179
fat
9g
protein
6g
carbs
20g
more
Art of Natural Living http://artofnaturalliving.com/
Save

Save

It's so nice to share...
Share on Facebook17Pin on Pinterest2Tweet about this on TwitterShare on LinkedIn0Share on Yummly10Share on Google+0Email this to someoneShare on StumbleUpon0Share on Tumblr0

14 Comments

  1. Your fritters look amazing. I might even pick them over the muffins! (Although who says I couldn’t make both?)

  2. I love zucchini friters !! look delicious !!

  3. Seems like the perfect time for zucchini fritters! 😉 These look wonderful and I love the spicing and the addition of the corn and red bell pepper. I am having another zucchini post at the end of the week, too, and talk another the major zucchini drops of my youth! Coming home from church to find we can’t open the front door as it was blocked by zucchini the size of baseball bats!

  4. the only thing i love more than saying the word fritter is eating a fritter, and this batch is awesome!!

    • Okay now you’ve got me saying the word over and over Grace. Yes, I don’t know how fritters escaped my notice for so long!

  5. I want somebody to sneak into my car and leave me some zucchini so that I can make some of these fritters. They look delicious, and I can have a whole batch as a meal!

  6. I have never made zucchini fritters…these look awesome, especially with the sauce…thanks for the recipe Inger!
    Hope you are having a great week 🙂

  7. A while back, I did a faux crab cake similar to this and really enjoyed them. Zucchini is just so darned versatile!

Leave a Reply

Required fields are marked *.


css.php