My last post was for sustenance, today’s post is strictly for pleasure.
Introducing: Bite-size zucchini fritters with lime glaze.
If your ears pricked at the mention of FRITTERS, you’re in the right place. As I mentioned in my previous post, the garden is in HIGH production mode, and my Zucchinis are coming in prolific.
This squash is a MUST HAVE in your garden, one plant can produce up to 5-10 pounds of fruit just in one growing season. Isn’t that AMAZING? And yes, zucchini is a summer squash.
What I appreciate most about zucchini is its moisture factor it lends to batter for:
- Muffins
- Quick bread
- and FRITTERS
What will follow is the abridged version on how I transformed my garden-grown zucchini into bite-sized chunky nubbly nuggets, that are thickly dense with a cake-like interior with a glistening exterior glaze that has flecks of lime zest that will harden creating a soft, crunchy top that delivers an ethereal experience.
Ready?
- Heat up the oil over medium heat.
- Mix your ingredients.
- Drop the fritter batter into the hot oil.
- Drain the fritters on a paper towel.
- Prepare the lime glaze.
- You can dunk your fritters into the glaze, but why dunk when you can drizzle?
That’s it, you’re done making bite-size zucchini fritters with a lime glaze.
You know how to proceed from here…
HOW TO MAKE BITE SIZE ZUCCHINI FRITTERS WITH A LIME GLAZE
- 1 large garden-grown zucchini shredded with skin on
- 1 Tablespoon of melted Earth Balance Butter
- 1¼ cups Spelt flour
- 1½ teaspoons baking powder
- ½ teaspoon pink salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Egg replacer: 1 Tablespoon flaxseed meal plus 3 Tablespoons of spring water. Let sit for 5 minutes.
- ¼ cup of Turbinado Cane Sugar
- ⅓ cup of Coconut Vinegar (Apple cider vinegar will suffice)
- Lime Glaze:
- 1 cup of powdered sugar
- The juice of 1 lime
- 1 tablespoon of lime zest
- Coconut Vinegar until desired consistency is reached to drizzle (spring water can be used a substitute)
- Shred zucchini. Squeeze out excess water with cheesecloth. Set aside.
- In a medium bowl, whisk together dry ingredients: flour, baking powder, cinnamon, nutmeg, and salt. In a separate medium bowl, combine wet ingredients: egg replacer, sugar, and melted butter.
- Whisk ingredients until the mixture is smooth.
- Add zucchini to wet ingredients along with coconut vinegar to lighten up the batter.
- Add dry ingredients to wet ingredients. Mix to combine-stir until flour disappears. Set aside.
- Heat 2 inches of frying oil over medium-high heat.
- Drop fritter batter into hot oil using a tablespoon. Fry for 1½ to 2 minutes until golden brown.
- Remove and drain on a paper towel. Once drained place fritters on a platter. Allow cooling completely before slowly drizzling with lime glaze. Ready set...DEVOUR. 🙂
5 Comments
Katerina
Ohhh, I am saving this post for next summer – I get SO MUCH zucchini at the same time, it’s crazy! And these look amazing, Tonya, and I especially love the sound of that lime glaze. I bet it takes these fritters to another level. Yum!
Tonya
Summer isn’t over, your kiddos will thank you. 🙂 The lime glaze was an afterthought that made these fritters BEYOND SCRUMPTIOUS! Thanks, Katerina.
David @ Spiced
What a cool recipe, Tonya! We didn’t plant any zucchini in our garden this year, but a friend just gifted us a whole bag of ’em. We often turn those zukes into a summer stew (we freeze it until cooler Autumn nights), but I want to save one to make these fritters now. I’m super intrigued by that lime glaze on top!
Tonya
Zucchini is perfect for those Autumn nights, zucchini ramen soup comes to mind. The lime glaze is the holy grail here no doubt. Thanks, David!
Rahul
Hey Tony, this is perfect timing! My neighbor just passed three of the biggest zucchinis known to man. I love the sounds of the lime glaze too.