The Humble Zucchini: A Fritter for Late Summer Suppers

By mid-August, anyone who has ever planted a single zucchini plant knows the feeling of quiet panic. The vegetables seem to double overnight, and neighbors start locking their cars. I've learned to embrace the abundance, and this fritter recipe is my favorite way to make a dent in the pile. They're simple, forgiving, and taste like summer itself: crisp at the edges, tender in the middle, with a little sweetness from the squash and a savory backbone from onion and herbs. Served with a dollop of yogurt or a squeeze of lemon, they make a fine light supper when the thought of turning on the oven for a roast feels unbearable.

The Trick Is in the Squeeze

Zucchini holds a lot of water, and if you skip the step of salting and squeezing, your fritters will steam instead of fry and end up soggy. I grate the zucchini on the large holes of a box grater, toss it with a generous pinch of salt, and let it sit in a colander for fifteen minutes. Then I wrap it in a clean kitchen towel and wring it out over the sink until it stops dripping. You'll be surprised how much liquid comes out. From there, the batter comes together quickly: a couple of eggs, a handful of flour, some grated onion, chopped parsley or dill, and a little crumbled feta if I have it. I don't measure too carefully, because the exact amount of flour depends on how wet the zucchini is. The batter should hold together when you press a spoonful in your palm, but it shouldn't be stiff.

Frying, Flipping, and Feeding a Crowd

I fry the fritters in a cast-iron skillet with a thin layer of olive oil, a few minutes per side, until they're deep golden brown and crisp. Don't crowd the pan; give them room to breathe. As they come out, I drain them on a plate lined with paper towels and keep them warm in a low oven while I fry the rest. The first one is always a test, a way to check the seasoning and the consistency. If it falls apart, I add a spoonful of flour. If it's dense, I add a splash of water. These fritters are also excellent at room temperature, which makes them a good candidate for a picnic or a potluck. I've brought them to gatherings where they vanished before the burgers were off the grill. And if you're still drowning in zucchini, grate the extra and freeze it in two-cup portions. Come January, you'll be grateful for a taste of August.