Late Summer Sunshine: Zucchini Apple Fritters with Maple Yogurt Dip
The air hangs heavy with the sweet scent of ripening apples, a gentle breeze rustling through the leaves, carrying whispers of the changing season. The garden, a riot of green just weeks ago, now sports patches of gold and crimson. While the tomatoes are slowing down, the zucchini… well, the zucchini are still going strong! Every day brings a new harvest, a challenge to find delicious and creative ways to use this late summer bounty. I remember my grandmother’s garden, overflowing with produce, and the joyful chaos of canning days, a community event filled with laughter, shared stories, and the comforting aroma of simmering fruit. This year, I’m channeling that same spirit, embracing the abundance and turning it into simple, nourishing meals.
These Zucchini Apple Fritters with Maple Yogurt Dip are a perfect example of a harvest gem. They're quick, easy, and a fantastic way to use up both zucchini and the early apples that are starting to drop from the trees. Forget complicated recipes and fussy techniques. This recipe relies on simple ingredients, basic cooking skills, and the natural sweetness of the harvest. They make a wonderful light lunch, a satisfying snack, or even a fun appetizer for a casual gathering. Plus, with a few simple substitutions, you can easily adapt this recipe to be gluten-free or vegan.
Ingredients List
For the Fritters:
- 2 cups grated zucchini (about 1 medium zucchini), moisture squeezed out
- 1 cup grated apple (such as Gala, Honeycrisp, or Fuji), skin on or off, your preference
- 1 large egg (or flax egg: 1 tbsp flaxseed meal + 3 tbsp water, sit for 5 min), beaten
- 1/4 cup all-purpose flour (or gluten-free all-purpose blend, or oat flour)
- 1/4 cup grated Parmesan cheese (optional, omit for dairy-free/vegan)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or coconut oil, for frying
For the Maple Yogurt Dip:
- 1/2 cup plain Greek yogurt (or plant-based yogurt)
- 2 tablespoons maple syrup (or honey)
- 1/4 teaspoon vanilla extract
Substitutions:
- Flour: Use a gluten-free all-purpose blend or oat flour for a gluten-free version.
- Dairy: Omit the Parmesan cheese or use a plant-based alternative. Use plant-based yogurt for the dip.
- Sweetener: Honey works beautifully in place of maple syrup.
- Eggs: Use a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes) as a vegan substitute.
Sourcing:
Look for locally grown zucchini and apples at your local farmer's market or farm stand. Supporting local farmers is a wonderful way to embrace seasonal eating and reduce your environmental footprint.
Step-by-Step Instructions
Prepare the Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This is crucial for preventing soggy fritters.
Grate the Apple: Grate the apple using a box grater. You can peel the apple first, but leaving the skin on adds nutrients and texture.
Combine Ingredients: In a medium bowl, combine the squeezed zucchini, grated apple, beaten egg (or flax egg), flour, Parmesan cheese (if using), cinnamon, nutmeg, salt, and pepper. Mix well until all ingredients are evenly distributed.
Heat the Oil: Heat the olive oil or coconut oil in a large cast iron skillet over medium heat. Make sure the oil is hot before adding the batter. Pro Tip: Test the oil temperature by dropping a small amount of batter into the skillet. If it sizzles, the oil is ready.
Fry the Fritters: Drop spoonfuls of the zucchini apple mixture into the hot oil, being careful not to overcrowd the skillet. Flatten the fritters slightly with the back of a spoon.
Cook until Golden Brown: Cook the fritters for 3-4 minutes per side, or until golden brown and cooked through. Flip carefully with a spatula.
Drain on Paper Towels: Remove the cooked fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
Make the Maple Yogurt Dip: While the fritters are cooking, prepare the maple yogurt dip. In a small bowl, whisk together the Greek yogurt (or plant-based yogurt), maple syrup (or honey), and vanilla extract until smooth.
Serve Immediately: Serve the Zucchini Apple Fritters warm with the maple yogurt dip.
Serving & Preserving the Harvest
Serve these fritters as a light lunch with a side salad of mixed greens from the garden. They are also delicious as a snack or appetizer. The maple yogurt dip adds a touch of sweetness and tanginess that complements the savory fritters perfectly.
Preserving: While these fritters are best enjoyed fresh, you can freeze them for later. Allow the cooked fritters to cool completely, then arrange them in a single layer on a baking sheet lined with parchment paper. Freeze for 1-2 hours, or until solid. Transfer the frozen fritters to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Reheat in the oven or toaster oven until warmed through.
A Homesteading Invitation
We encourage you to adapt this recipe to suit your own garden bounty and pantry staples. Try adding other herbs and spices, such as dill, chives, or garlic powder, to the fritter batter. Experiment with different types of apples or cheeses. The possibilities are endless!
Share your creations with us on Instagram using #BetterHomesAndHarvests and tell us about your harvest traditions! What are your favorite ways to eat zucchini from the garden, and what are your favorite seasonal recipes?