zucchini or (broccoli) fritters with scallions & goat cheese

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Fabulous fritters! Once I wrapped my head around the fact that virtually any vegetable can be broken down, tossed with egg (or equivalent) and flour (any flour), hit with flavourings, give or take a little cheese (if you go there), and spooned into a hot pan to crisp up – I was in fritter fairyland, wearin’ the vegetarian, gone gaga for greens, head over heels for the little honeys! Thankfully, fritters have come out of the deep-fryer and onto the stovetop – so even when a recipe calls for vats of oil, ignore that – la, la, la, la, la, la, la, la, I can’t hear you! Simply heat up a heavy skillet or 2, swirl in enough oil to coat the pan and drop the batter in by the spoonful, spread it out a little, leave until the edges brown, flip and finish for another 3-4 minutes – you’ll be making fritters ’til the cows come home – and the cows will be comin’ home, ’cause cow ain’t what’s on the menu!

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The most important thing to remember is – please, please, pleeeease don’t let a fritter recipe take you down, meaning the only thing that must make it into a vegetable fritter is the vegetable, flour (the dry), egg (the wet), s&p – any special flavourings, cheeses or other additions are merely extras and should not stop you from frying up a fritter! Like – “oh no, I don’t have capers, sorry, can’t make that!” I will be featuring various fritters in the days and weeks to come but hear me, and hear me now – if you’ve got vegetables, you’ve got fritters! Oh happy day!

click here to jump down to the zucchini or (broccoli) fritters with scallions & goat cheese recipe

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1. Grate the zucchini.

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2. Slice the scallions.

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3. Gaze upon your goat cheese – this is herb, but plain will work just fine.

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4. Then crumble it up.

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5. Add the eggs to the grated zucchini and give it a stir.

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6. Add the flour, dill, salt & pepper and mix again.

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7. Scallions & goat cheese are next – the goat cheese will make your fritters creamy dreamy – perfect atop a slice of toasted olive bread – you’ll see!

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8. Using the back of a fork, smear the goat cheese into the zucchini to thoroughly incorporate. See?

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9. Grate a little cheese, if you want – and I want! Completely optional.

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10. Stir it into the zucchini mixture.

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11. Drop by the spoonful into a hot oiled pan.

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12. Niiiiice.

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13. After about 4 minutes the edges will begin to brown which is your signal to flip.

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14. 1, 2, 3 – flip!

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15. Perfectly golden discs.


16. Just like this.

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17. Keep making batches until you’re out of batter.

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18. One flip is all it takes – don’t be messin’ with them.

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19. Move them to a plate and get ready to serve ’em up in style.

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20. I happen to have olive bread which I toasted and rubbed with a little garlic – any rustic bread would be delish.

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21. Give it a little drizzle of olive oil.

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22. And lay on a fritter. This is especially nice with fritters made with goat cheese as it melts into a creamy consistency which works perfectly on a slice of toasted bread.

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23. I’m ready for my close-up!

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24. Guess what? I put a whack of broccoli in the food processor and pulsed it to perfection.

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25. Added the usual suspects – egg, flour, sliced scallions & garlic.

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26. Spooned it into my hot pan for a mess of broccoli fritters.

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27. 4 minutes later – flip!

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28. And onto a plate before they disappear.

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29. This here, is what all the fuss is about! Are those carrots over there? To be continued …

2 Responses to zucchini or (broccoli) fritters with scallions & goat cheese
  1. Felicia
    April 24, 2012 | 10:07 am

    I’ve attempted a version of these before but they did not turn out as great as yours!

  2. Becky
    May 6, 2012 | 5:26 pm

    I love these ideas for zucchini fritters! You are being featured! Foodie Friday Fave

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