Zucchini-Pea Fritters with Strawberry-Pepita Salsa
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Recipe type: Appetizer
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Cook time: 
Total time: 
 
Once the squash plants get a taste of the sun there's no turning back! Fritters are the perfect way to celebrate the abundance of zucchini ever-present in the warm months. Included is a simple salsa made of strawberry, lime, and pepita seeds!
Ingredients
  • For the Fritters:
  • 2 cups shredded zucchini
  • 1 large egg plus 1 egg white
  • 1 medium onion finely chopped (use the greens too if from the garden)
  • ½ cup thawed frozen peas
  • 1 tsp fresh minced thyme
  • ¼ tsp red pepper flakes
  • ¼ tsp salt
  • 3 tbl flour
  • ⅛ cup of grapeseed oil
  • For the Salsa:
  • 1 pint of chopped strawberry
  • 1 tbl fresh minced cilantro
  • juice of half a lime
  • 2 tbl toasted pepitas
Instructions
  1. To make the fritters:
  2. Shred about 2 (depending on size) zucchini with a box grater.
  3. Wrap zucchini in cheese-cloth and squeeze to release excess water out into sink. This step is vital to being able to form the fritters!
  4. In a large bowl lightly beat the egg and the egg white.
  5. Add the onion, peas, thyme, red pepper flakes, salt, and freshly squeezed zucchini shreds!
  6. Add the flour and combine ingredients until fully incorporated.
  7. Heat ⅛ of a cup of grapeseed oil in a large skillet. Depending on the size you want, form 8 small or 4 large fritters and once oil is shimmering add and cook over medium-high heat about five minutes on each side. Flatten fritters with spatula. Cook in batches to avoid overcrowding
  8. if necessary.
  9. Place finished fritters on paper towel lined plate. Garnish fritters with Strawberry-Pepita salsa.
  10. To make salsa: Combine all ingredients in a medium bowl and stir gently to combine.
Recipe by Rooting The Sun at https://rootingthesun.com/zucchini-fritters/