Zucchini Fritters

I purposely made these on a day when I was home by myself. My son, Finn, just won’t give zucchini a chance no matter how I prepare it or how delicious (I think) it is. So I didn’t want to spend the effort to make these when my kids were at home for that reason. Instead, I made it for myself, for lunch, one beautiful spring day.

When I think of fritters, I envision something battered, fried and anything but life-supporting. But, these fritters are nothing like that. They are simple, crisp, and light and although they do feel a little indulgent, they are made with only wholesome ingredients and pan fried using only just enough oil to get them crispy.

I added some ground cumin, coriander, and fennel because these herbs are known to aid in digestion and some fresh herbs to add flavor and freshness. To serve, something creamy like tahini or sour cream is nice. I also served it with some dressed arugula to cut the density just a bit. These fritters are filling and could easily be a meal on their own, but would also be great as a part of a larger meal. Enjoy!