Zucchini Dill Fritters

This has been a week of frustrating photography. Neither my camera nor my editing software were too keen on cooperating and hardly any of my photos this week come close to meeting my (not too high) standards. Sigh. I guess life just does that sometimes.

But I will promise you this: these zucchini dill fritters are delicious and very light and probably a recipe you should have handy for when zucchini is slowly taking over your yard/ being (practically) given away at the market. Save this one and be prepared for that dark, dark, delicious time. And then just ignore the fact that these pictures are a bit hazy (not the chic kind of hazy, mind you) and that the lighting is all kinds of wonky. They still look great, right?? Right.

We'll make this a quick one today because there's a world cup game to be watched and I believe. I believe that we will win!

I'm growing zucchini for the first time this year. I already understand what people are talking about when they say that zucchini starts to grow out of your ears.

I learned a little secret from a friend on how to make these not so watery. Zucchinis naturally have a ton of water in them which can make for a soggy fritter if you're not careful.

First you need to shred your zucchini. I used the shredding attachment to my food processor. A regular box grater would also work.

Once grated and in a large bowl, sprinkle the salt over the zucchini and toss well so that the salt is even distributed. We'll let this sit for a bit while we make ourselves one of those Tequila Palomas.

After about 10-20 minutes, come back with drink in hand. You'll notice that there is a good bit of water now hanging out in the bowl with the zucchini. Place in a strainer and give the zucchini a good rinse to get most of the salt off.

Using either cheese clothe or your hands, gather a bunch of the zucchini into a ball and SQUEEZE until you get as much moister out as you can manage. This'll take some muscle power.

Place all of your drained zucchini in a large bowl and mix in the rest of your ingredients.

Form the mixture into balls about 1/4- 1/3 cup big. Place balls into a greased skillet and press flat.

Cook the fritters for about 3-4 minutes on each side. They will get pretty golden and crispy on the outsides so don't worry. After a few minutes on each side, your fritters are ready for a quick cool down on a wire rack before being inhaled. They're THAT good!

Zucchini Dill Fritters (makes enough for 2 people, 7-8 thin fritters)
Ingredients:
3 Medium large zucchinis, shredded
1 tablespoon of sea salt
1 egg, beaten
1/3 cup almond flour (or other kind of flour)
1/4 cup loosely packed fresh dill, minced (more or less according to your taste)
Salt and Pepper to taste (likely won't need additional salt)

Directions:
1) Shred zucchini using the shredding attachment to a food processor or a box grater. Place in medium-large bowl.
2) Sprinkle zucchini with all of the salt, toss well, and let sit for 10-20 minutes. This draws out a lot of the water from the zucchini so that they do not make the fritters soggy.
3) Place in a strainer and give the zucchini a good rinse to get most of the salt off.
4) Using either cheese clothe or your hands, gather a bunch of the zucchini into a ball and SQUEEZE until you get as much moister out as you can manage.
5) Place all of your drained zucchini in a large bowl and mix in the rest of your ingredients.
6) Form the mixture into balls about 1/4- 1/3 cup big.
7) In a greased pan over medium heat, place in 4 zucchini balls at a time and press down each one so that it's flat.
8) Cook the fritters for about 3-4 minutes on each side. They will get pretty golden and crispy on the outsides so don't worry. After a few minutes on each side, your fritters are ready for a quick cool down on a wire rack.
ENJOY!

These are very easy to make and the perfect way to use up all of that zucchini.

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