Two summers ago, I planted Zucchini for the first time and I learned something truly valuable: no one really loves zucchini, including me. It grows like gangbusters, and by the second week of harvesting it, even the avid veggie fans are only sort of tolerating it. If pick it you when it is still small its texture is certainly better, but still. It is just not that great.

Except.

Except for two exceptional use-cases:

Zucchini bread
Zucchini fritters

Zucchini fritters are like a gift from the above. Once I discovered them, I found myself making them multiple times a week, using Deb Pearlman’s excellent recipe as a starting point. I actually started to worry we might run out of zucchini. Which is when it dawned on me that I could probably fritter-ify other things, too! Fritters, it turns out, are a great way to use up all sorts of odds and ends in your veggie drawer.

Which brings me to this morning, when I found a couple of sad zucchinis (purchased by accident) and a handful of wilted brussels sprouts inside hiding at the back of the crisper.

Zucchini + Brussels Sprout Fritters

adapted from Smitten Kitchen

Yield: 8-12 (enough to keep two hungry grown-ups happy!)

Ingredients:

Fritters:

1/2 lb. zucchini (about 2 small or 1 large)

1/2 lb. trimmed and shredded brussels Sprouts

1 tsp + 1/2 tsp kosher salt

2 scallions or one leek, trimmed and finely sliced

1/2 c. all purpose flour

1/2 tsp baking powder

black pepper to taste.

1 egg, lightly beaten

olive oil (or vegetable oil) for frying

To serve:

1/2 c. sour cream or full fat plain yogurt

squeeze of lemon

pinch of salt

handful of finely chopped chives (optional)

Method:

Preheat oven to 200 degrees F. Set a cooling rack over a backing sheet and set aside.
Grate zucchinis using the coarse side of a box grater. Place it in a nut milk bag or a tea towel-line colander and toss with 1 tsp. salt. Set aside for 10 minutes.
Meanwhile, trim and half the sprouts. Place each half flat-side down on a cutting board and shred as finely as possible.
Stir together flour, baking powder, remaining salt, and a few grinds of pepper in a small bowl.
Squeeze the heck out of the zucchini, wringing out as much water as you can with the tea towel or nut milk bag.
Place squeezed zucchini in a large bowl with the sprouts and the scallions or leeks.
Add the dry ingredients and toss well.
Add the egg and mix well.
When you squeeze a bit of the mixture in your hand, it should more or less hold together. If it doesn’t, you could add a bit more flour and another egg.
Over medium high heat enough olive oil in a large, heavy skillet to coat the bottom generously.
Dollop 1/4 cup-fulls of batter into the pan, pressing down lightly. Be careful not to over crowd the pan—they should not be touching!
Cook 3-4 minutes, until golden brown on bottom. If they are cooking too quickly, adjust the heat. Flip and cook until browned on that side.
Transfer cooked fritters to your prepared baking sheet.
Hold in the oven until you are ready to eat. I like to give them at least 10 minutes, to make sure they are cooked through.
Serve piping hot with a dollop of your lemony sour cream or yogurt. They are also great with a jammy egg or a bit of smoked salmon and a sprinkle of chives!