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Cheesy Zucchini Fritters w/ Creme Fraiche

recipe zucchini fritters with creme fraiche

Servings

6

Ingredients

Cheesy Zucchini Fritters are one of my favorite things to make. They are the perfect summer food item to go with any main course. I personally like to make mine as a brunch with over easy eggs, or to dress up a burger for a family bbq. And it’s easy to substitute any of the wonderful Cache Valley® Creamery Cheeses depending on the dish and flavor profile!

Fritter

  • 4 cups of shredded zucchini
  • 1.5 tsp kosher salt
  • 1tsp pepper
  • 1 cup of flour
  • 2 eggs
  • ½ cup of green onions
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp ground curry powder
  • ¼ cup of Cache Valley® Creamery Parmesan
  • ¼ cup of Cache Valley® Creamery Pepper Jack
  • 6 tbsp oil
  • Chopped fresh parsley

Creme Fraiche

  • 1 pint of Meadow Gold Heavy Whipping Cream
  • 2 tbsp of lemon juice or butter milk

Steps

Creme Fraiche ~ Prep time 12 hours

  • Pour pint of Meadow Gold Heavy Whipping Cream into a glass bowl
  • Put 2 tbsp of lemon juice or buttermilk in the bowl with the cream
  • Stir 3 times
  • Cover in air tight container and let sit at room temp for 12 hours

Fritter ~ Prep time 35 min, after the 2-3 hours of straining

  • Shred four to five zucchini in a cheese grater
  • Sprinkle salt in with the zucchini and mix with your hand, let it sit in a strainer for 2-3 hours over a bowl
  • After 2-3 hours squeeze and push gently into the strainer to squeeze the liquid out. Do this a few times over the course of the 2-3 hours. Put into large bowl
  • Mix all of the other ingredients together in a bowl
  • Heat up oil in a pan.
  • Once oil is hot, place ¼ cup portions of the mixture into the pan, slowly pushing down to make it into a “pancake”. Fry for 3-4 minutes. Then flip for 3 minutes
  • Place onto a tray with paper towel to get rid of excess oil.
  • Serve with creme fraiche and fresh parsley
  • Add eggs or burger
.
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Author Bio

Jamie Burns

Jamie Burns

Jamie Burns is the Food and Beverage Director for LUX Catering and Events. He also just accepted another new position of Brand Ambassador for Cache Valley Creamery located in Logan, UT. He is very excited about the new Brand Ambassador role as he now gets to share his love of food and cheese with everyone. Coming from Wisconsin (the cheese state) where they literally wear blocks of cheese on their head to support the NFL team, it only made sense to partner with such an amazing company. He went to University in Milwaukee and owned a farm-to-table restaurant in Waupaca, WI. After selling the restaurant and spending many collected months abroad, Jamie landed in Utah, where he spends lots of time exploring the natural beauty of this wonderful state.

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