Yesterday I shared a recipe for Double Chocolate Zucchini Waffles. As much as I love baking desserts with zucchini, most of the time we eat it sautéed, grilled, roasted, or steamed.

Last week a friend on Facebook mentioned zucchini fritters. Zucchini and onions in a batter, pan fried? I knew this was something my kids would even like. The spices listed in many of the recipes didn’t really appeal to me, so I added my own. And fritters really need a dip, too, so I made a yogurt raita dipping sauce. If your garden or CSA share is overflowing with zucchini, onions, fresh herbs, and cucumbers, try making these.

Zucchini and Onion Fritters

2 cups shredded zucchini, drained
1/2 cup chopped onion
1/4 cup panko or other bread crumbs
1 egg, beaten
1/4 tsp ginger
1 tsp cumin
1/4 tsp coriander
1-2 tsp chopped fresh cilantro
salt and pepper to taste
several Tbsp oil for frying

Preheat griddle or frying pan with 1-2 tablespoons of oil. Combine all ingredients and form into patties, then fry until brown on both sides. Serve warm or cold with:

Curry Cucumber Raita
1/2 cup low fat or fat free plain yogurt
1/4 cup finely chopped or grated cucumber (remove the seedy middles and use only the firm outer part of the cuke)
1/4 to 1/2 tsp curry powder
pinch of salt
pepper to taste

Combine all of the above ingredients. Store in refrigerator until ready to serve, then garnish with fresh cilantro.

Have you ever tried zucchini fritters? What spices do you use? What do you serve them with?