Boulder Market Meals: Fresh local zucchini turns into crispy summer fritters

Market Meals is a collaboration between Boulder Reporting Lab and the Boulder County Farmers Markets, featuring weekly seasonal recipes built around ingredients from local growers, ranchers and food producers. Find it in Nibbles every Tuesday and on Boulder Reporting Lab. Sign up to get Nibbles in your inbox.

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When many people hear “squash,” they immediately think of pumpkins and butternut squash that characterize fall. These thick-skinned, fleshy vegetables make delicious pies, mashes and roasts, but they require cooking.

Summer squash are their easy-to-enjoy cousins. At the farmers markets, you’ll see multiple varieties of yellow squash, pattypan squash and zucchini. They all share a mild, sweet flavor and a delicious crunch when enjoyed raw and don’t need peeling.

One of the most popular ways to prepare zucchini is as crispy fritters, which make a great summer appetizer or side dish. Other vegetables, greens and herbs can also be used in fritters. 

If you are growing summer or winter squash in your garden, you will harvest endless squash blossoms. For a tasty appetizer, dip the blossoms in tempura batter, fry them and serve. They can also be stuffed with herbed cheese before frying.

Zucchini Fritters

• 1 pound zucchini (about 3 medium zucchini)
• 2 large eggs
• 1½ cups chopped green onions (about 1 bunch)
• 3 large garlic cloves, grated or minced
• 2 tablespoons chopped fresh dill
• 1 tablespoon fresh lemon zest
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• About 2¼ cups panko breadcrumbs, divided
• 3 tablespoons all-purpose flour
• Avocado oil, for the pan
• For serving: tzatziki sauce, marinara sauce, salsa, ranch dressing, chili crisp or other sauces

Grate the zucchini, wrap it tightly in a kitchen towel and squeeze out as much moisture as possible. This prevents your fritters from becoming soggy.

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In a bowl, whisk the eggs. Add the zucchini, green onions, garlic, dill, lemon zest, salt and pepper. Add 1½ cups of the breadcrumbs and the flour. Fold to combine. Add more flour if the mixture is too wet.

Heat a skillet over medium heat. Form the zucchini mixture into thin patties and coat with the remaining breadcrumbs. Add oil to the skillet and cook the patties for 2 to 3 minutes on each side, until well browned and crispy. Transfer to paper towels to drain excess oil. Serve with your favorite dipping sauces. Makes about 14 fritters, depending on size.

What’s fresh this week? Farmers are bringing peaches to market, along with zucchini, yellow squash, kale, beets, carrots, apricots, cucumbers, chard, herbs, eggs, honey, sugar snap peas and more to the Boulder and Longmont farmers markets this week.

Visiting the Markets

Boulder Farmers Market

• 13th Street between Arapahoe Ave. and Canyon Blvd.
• 8 a.m.-2 p.m., Saturdays, April 4-Nov. 21; 3:30-7:30 p.m., Wednesdays, May 6-Oct. 7
• More information

Longmont Farmers Market

• Boulder County Fairgrounds
• 8 a.m.-1 p.m. Saturdays, April 4-Nov. 21
• More information 

Have a tip or suggestion? Send your comments, questions and ideas to [email protected].

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