Zucchini jalapeno fritters are the traditional zucchini fritter reinvented with better-for-you whole-grain flour, some kick with fresh jalapeno and zippy cilantro sour cream on the side!
It was just one of those weeks!
Oh, nothing tragic–thankfully–but it was just one of those weeks where, through a series of mishaps, the universe was trying to tell me something.
…And one of the messages I got this week was to be more grateful. It’s amazing how your outlook and attitude transforms when you adopt gratitude as an attitude! So, from the bottom of my heart, I am very grateful that you’re here, reading this and that you bothered to check out From A Chef’s Kitchen.
I’ve been blogging for a little over two years. As you may recall, I changed my blog name (also known as rebranding) last fall from A Cookbook Obsession. It was like starting all over again. I’ve had highs and I’ve had lows, but who hasn’t? What always keeps me going is that I consistently receive notes and comments from you–my readers–that you’ve really enjoyed something or that a certain recipe is now a new family favorite.
THAT. MAKES. MY. DAY!!!!
Thank you for reading, following, etc. If you’re just stopping by for the first time–WELCOME!
Now, let’s be grateful for zucchini! If you have a garden with a zucchini explosion, you may be thinking….huh?
To me, the summer zucchini glut is kind of fun. It’s a culinary challenge to come up with a new killer zucchini recipe. Here is a new spin on the zucchini fritter made with whole-grain flour, kicked up with some fresh jalapeno and served with a zingy cilantro-lime sour cream on the side that I think is pretty killer!
Because I had not used our Oxo spiralizer in a while, I thought I’d use it rather than shred the zucchini (which is generally what you would do for zucchini fritters). Whether you spiralize or shred the zucchini is up to you; the result is going to be pretty much the same.
Zucchini contains a lot of water. After spiralizing or shredding it, salt it and let it drain in a colander for at least 30 minutes.
Afterward, give it a good squeeze. You’ll be amazed at how much water is released and how much it shrinks!
When frying these zucchini jalapeno fritters (or things such as crab/fish cakes), always flip them AWAY from you. No fun being splashed with hot oil! Drain on a wire rack–not on paper towels. Although the paper towels will absorb some of the oil, the fritters will get soggy.
This cilantro and lime sour cream pairs perfectly with these zucchini jalapeno fritters and whips up in about a minute with an immersion blender (I like Oxo’s immersion blender. See below for an affiliate link.)
That’s it! Crispy, golden and…..zippy! Mmmwaahhh!
Equipment used here I think you’re going to love! (Affiliate links)
The traditional zucchini fritter reinvented with better-for-you whole-grain flour, some kick with fresh jalapeno and zippy cilantro sour cream on the side!
60 minPrep Time
15 minCook Time
1 hr, 15 Total Time
3 1/2 to 4 pounds zucchini, spiralized or shredded
2 bunches scallions, white and light green part only, finely chopped
2 tablespoons salt
freshly ground black pepper, to taste
2 jalapeno peppers, seeded if desired, finely chopped
4 cloves garlic, minced
3 large eggs, beaten
1 cup whole wheat flour
Canola or vegetable oil, for frying (at least 1/2 cup)
CILANTRO LIME SOUR CREAM
1 cup sour cream (regular or light)
1 cup coarsely chopped cilantro
1 large lime, juiced
Place spiralized or shredded zucchini and scallion in a colander. Toss with salt and let drain for 30 minutes to 1 hour.
Squeeze excess moisture from the zucchini with your hands and transfer to a bowl. Season with black pepper as desired.
Add jalapeno, garlic, eggs and flour and mix well.
Heat oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, place scant 1/3-cup measures of the zucchini mixture into the hot oil. Press the mixture down to form an even, flat cake.
Fry 3-4 minutes on the first side, flip and fry 2-3 minutes on the other side. (Reduce heat to medium if fritters are browning too quickly.) Drain on a wire rack.
Repeat until all the zucchini mixture is cooked.
CILANTRO LIME SOUR CREAM
Combine all ingredients in a deep bowl or beaker. Using an immersion blender, process until smooth.
Serve with fritters.
FREEZER-FRIENDLY! Make as directed and freeze on a baking sheet. Then, place in a zipper-top freezer bag and remove fritters as needed. No need to thaw. Just place in the oven at 375 degrees for 18-20 minutes to heat through.