Loaded Zucchini fritters is one of my all time favorite recipes. It has been a while since I’ve posted any new recipes and I felt like I really owed everyone something special and a bit of an explanation. Myself and my family have had a crazy year and we are experiencing some huge changes. We moved! It has been a busy, but amazing move. We are in a great neighborhood and my kids are making new friends and adjusting to a completely different lifestyle. If you have ever moved, you know that moving is like tearing apart an old life and piecing it back together slowly while trying not to bring too much baggage. I can say with confidence, we are finally feeling pretty whole in our new place.
There are also some big changes on the horizon for my career. I’ve spent the last ten years building and running my catering business, but this year is my last. There are lots of emotions, but I am stepping back to take some more time with my family and I do feel like I am going out on a high note as this year has been very successful, albeit exhausting. I’m not totally out of the game, as I still own Hottie Biscotti cookies, and will be teaching cooking small cooking classes locally. I really can’t stay away from working with food. I love being able to share my passion with people.
The great news for all of us is; I’m going to be blogging more. I’m finally going to have time to share recipes and entertaining ideas on a regular basis starting with Loaded Zucchini Baked Potato Fritters.
I jumped back into recipe writing with this recipe for a few reasons. It is a pretty easy recipe to make. It is a great way to use up leftovers, one of my specialties. This is also a universal recipe, meaning you can serve this for any meal or any kind of setting be it formal or casual. What you get is a fritter that has a beautifully crisp outside, and a smooth inside that elevates everyday ingredients into finesses finished product. I’ve also shared the super simple green onion drizzle. I think that really takes it to the next level and brightens up the very earthy flavors from the zucchini and the potato.
It doesn’t really get much easier than a microwaved russet potato. It takes about 6 minutes on high in the microwave and always wrap my potatoes in a damp kitchen towel to help them steam. Let the potato cool until you can handle it, and then peel the skin away.
Grate your zucchini and place in a large bowl. Sprinkle with a pinch of salt and let sit for approximately ten minutes. Strain excess liquid away and then pat dry with a paper-towel.
Smash up your potato, dice your bacon, and all but your breadcrumbs to the mixing bowl with the zucchini. It looks like a really good baked potato bar.
Lastly, add your bread crumbs and mix until everything is well-integrated. you should end up with a batter that you can form into patties by hand.
Heat your frying pan or cast iron skillet on medium heat. When the pan is hot drizzle with vegetable oil and lay your formed patties gently into the pan. Cook on each side for 3-4 minutes or until they are golden brown and heated through. Make the green onion drizzle by blending the ingredients together in a blenders and serve with drizzle and extra chopped green onions.
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
Jim Davis, ‘Garfield’
Loaded Zucchini Fritters
- 1 Medium Russet Potato Microwaved Until Soft
- 2 Large Zucchini Grated and Removed of Moisture
- 1/2 Cup Grated Cheddar Cheese
- 1/2 Cup Sour Cream
- 2 Pieces Cooked Bacon
- 1 Egg
- 3 Tbsp Green onions Finely Chopped
- 1 Cup Plain Bread Crumbs
- 1 Tsp Salt
- 1/4 Tsp Pepper
- 3-4 Tbsp Vegetable Oil
Green Onion Drizzle
- 1/4 Cup Green onions
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Sour Cream
- 1 Tbsp Lemon Juice
- Begin by preparing your ingredients.
- Use leftover baked potato or microwave the potato until it is tender through to the center. Cool, peel, and mash up in a mixing bowl.
- Wash and grate whole zucchini. In a separate mixing bowl, add a pinch of salt and let sit for 10 minutes. Liquid will begin to pool at the bottom of the bowl. Drain away excess liquid and use paper towels to squeeze and remove any excess moisture left on the zucchini.
- Cook bacon until lightly crisp, remove the excess grease, and chop up into fine bits.
- Add zucchini, potato, bacon, cheese, sour cream, , chopped green onions, one egg, salt, and pepper to the mixing bowl. Mix all of the ingredients together until they are well combined.
- Add the cup of bread crumbs last, and stir together to help mind the batter.
- Heat a skillet on medium and add 3-4 Tbsp vegetable oil to the pan or enough oil to leave a light coating on the entire bottom of the pan. When the oil is hot, form batter into 3" patties and lay them in the pan to cook. Cook for 3-4 minutes on each side. Serve with chopped green onions, and green onion drizzle.
Green Onion Drizzle
- Put all ingredients into a blender or food processor and blend on high speed until mixture is smooth and thin.