August 7, 2016 25 Comments

Whole Grain Zucchini Jalapeno Fritters with Cilantro Lime Sour Cream

Name: Whole Grain Zucchini Jalapeno Fritters with Cilantro Lime Sour Cream
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 10-12 cakes
Cuisine: Southwestern/Mexican
Ingredients: FRITTERS; 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

Whole Grain Zucchini Jalapeno Fritters are the traditional zucchini fritter reinvented with better-for-you whole-grain flour, some kick with fresh jalapeno and zippy Cilantro – Lime 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.

One of the messages I got this week was to be more grateful. It’s amazing how your outlook and attitude transform 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.

Thank you for reading, following, etc. If you’re just stopping by for the first time–WELCOME!

Now, let’s be grateful for zucchini! To me, the summer zucchini glut is kind of fun. It’s a culinary challenge to come up with a new killer zucchini recipe like these Whole Grain Zucchini Jalapeno Fritters!

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!

Because I had not used our 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.

How to prep zucchini for Whole Grain Zucchini Jalapeno Fritters:

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!

Pro frying tips:

When frying these zucchini jalapeno fritters (or things such as crab/fish cakes), always flip them AWAY from you to prevent from 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 fritters and whips up in about a minute with an immersion blender.

That’s it! Crispy, golden and…..zippy! Mmmwaahhh!

For more great zucchini recipes, be sure to try my:

Helpful tools and equipment to make Whole Grain Zucchini Jalapeno Fritters with Cilantro – Lime Sour Cream (Affiliate Links):

Yield: 10-12 cakes