Zucchini Fritters with Chimichurri Sauce

For all you folks who are currently climbing out from under a pile of zucchini in the garden (like I'm climbing out from a pile of workdays), here's another way to use those little, or big, green beauties up: by tucking it into fritters.  And note for all you South Beacher Dieters out there, because of the high ratio of eggs to flour in this particular fritter recipe, it comes out light and spongy with decent carb numbers.

And, and, and...yet another way to use chimichurri sauce that you've all now got stored in the freezer, right?

I'm thinking about changing the name of this blog to the 101 Uses for Chimichurri Sauce Blog. What are we up to now, about six? I think this is officially the 6th good reason to have chimichurri sauce stockpiled on ice, so to speak.

One of the things I like about this recipe is the texture.  Unlike with the heaviness most fritter recipes take on from the ration of higher flour to lower egg content, these are the opposite, and so, come out springier.  It's a welcome change. 

Zucchini Fritters:

1 lb zucchini (about 2 medium), grated

1 tsp salt

1 tbsp grated lemon zest

1/3 tsp ground black pepper

1/2 tsp Cavender's or other Greek seasoning blend

1 tbsp chimichurri sauce OR 1 tbsp fresh chopped parsley plus 1/2 clove garlic, minced

2 large eggs, beaten

1/2 cup all purpose flour

2-4 tbsp olive oil

Combine all ingredients to form fritter batter.

Heat oil in heavy skillet over medium heat.  Drop batter by generous tablespoonful into skillet, cooking about 4 fritters at a time, until browned.  Set aside on a plate, covered, to keep warm while cooking rest of fritters.

Makes about 8 fritters.

Nutrition counts Per fritter:  Calories: 68, Protein: 3.5, Carbs: 7 (1.5 carbs come from the zucchini), Fat: 1.5

Comments

[Alanna]

You're too funny w the chimuchurri! But the reminders are great: it's been on my list (yes, it's long!) for some months.

[kalyn]

I just bought a big bag of lemons at Costco so I can make chimichurri sauce to freeze. Love this idea, and thanks for thinking of the South Beach dieters. (It would be even better for South Beach if you use 100% whole wheat flour. Do you think that would make much of a change in the recipe? Seems to me like it would work.) They look heavenly.

[Glenna]

Alanna and Kalyn--Go for it! You won't regret it! I'm using mine all the time. Sometimes I just take a spoon full out to garnish whatever we're eating. I need to make more.

As for whole wheat flour, of course! That's fabulous. I just didn't have any on hand at the time. I just barely had white flour. Need to go to the grocery. Badly.

[sher]

Glenna,

The only thing that bothers me is that you've taken to bathing in the chimichurri sauce. Now---you need to stop that! No one wants to tell you, but stop! It's much better in those wonderful fritters!

[Jeff]

mmm....fried food! Could fry a shoe and I'd probably consider eating it :)

[Glenna]

Sher--but Gene says he LOVES the new perfume. What's a girl to do?

Jeff--LOL! I like you.

[Lisa Morgan]

Yes! Those look delicious. Can I have one right now? Knew it was a mistake to not eat breakfast...

I used to make zucchini fritters that had bits of feta in them; boy, were they good. I love the idea of the chimichurri added in.

[Glenna]

Lisa--You're killing me. Now I will have (gee, what a tough job) to make them again and add the feta. Yum!