Zucchini Falafel Fritters — Recipe Fiction (2024)

Crisp zucchini fritters subtly seasoned with falafel mix. Simple, flavorful, and naturally gluten free.

I have lettuce and exactly one snap pea ready to eat in my garden but there are zucchini at the farmers’ market. Not just from that one stand I’m suspicious of because they seem to have produce on a California schedule not a NW schedule but from multiple growers. I love this time of year, when there is something new at the market every week. After months of Kale and root vegetables finally fresh options.

My absolute favorite way to eat zucchini is shredded and pan-fried. It’s a texture thing. I love summer squash’s flavor but sliced it’s almost always too spongy and watery. How can I love zucchini fritters this much when just imagining sautéed summer squash gives me an unpleasant visceral reaction? Like ketchup and tomatoes for other people I guess.

The falafel mix adds structure and seasoning without overpowering the other flavors and if you’re like me you buy a box of falafel mix and never quite use it all. (I intend to make falafels from scratch one of these days but it hasn’t happened yet). You could certainly substitute garbanzo or regular flour for the falafel mix but that might necessitate some additional seasonings as well. (For example: 1/4 cup chopped fresh parsley, 1/2 tsp cumin, 1/4 tsp ground coriander, 1/4 tsp black pepper, 1/4 tsp cayenne or paprika pepper, and a pinch of ground cardamom)

You can shred the zucchini and onion by hand but the food processor is faster.

Zucchini Falafel Fritters

Makes about a dozen fritters

ingredients

• 2 medium zucchini (about a pound)
• One yellow onion (white would work too)
• 1 Tablespoon Kosher salt
• 1 egg
• ½ cup falafel mix

directions

1. Shred zucchini and onion and toss with kosher salt.
2. Allow to sit for a about ten minutes and then remove as much moisture as possible by pressing in a colander or (better) wrapping in cheesecloth or a tea towel and squeezing until you have gotten as much moisture as possible out.
3. Dump strained zucchini into a large bowl and thoroughly combine with the egg and falafel mix.
4. Preheat oven to 200F and have a sheet pan ready to place the cooked fritters on.
5. In a lightly oiled pre-heated pan cook the fritters until golden brown on both sides. I used a standard one-ounce scoop, lightly pressing down to form a cake in the pan. Resist the urge to flip too early, over medium low heat about four minutes a side.
6. Place cooked fritters on the prepared sheet pan in the oven for at least ten minutes or until ready to serve.
7. Serve hot with a bit of sour cream, shredded Parmesan, or Greek yogurt. Tzatziki is also a nice accompaniment.