Great ‘Zukes!

June 29, 2007 at 2:43 pm 9 comments


Okay, I have to ask a question here.  Have any of you heard zucchini referred to as ‘zukes?  Perhaps this is a central Pennsylvania colloquialism?  Growing up, we had a ridiculous amount of zucchini in our garden, which were commonly known around our small rural town as ‘zukes.  In fact, they were so abundant, neighbors would randomly drop off bags of them on front porches just to get rid of the things.   I think we got more than one of our own zukes back by the end of the summer.   It was a (strange) vicious cycle.

The start of this summer’s zucchini onslaught is just beginning so I thought it time to start peppering the blog with some handy “use up the ‘zukes” recipes.   I think meeting the zucchini abundance challenge is a lot like weeding… if you keep up with it regularly, it’s not so overwhelming in the end.  A zucchini dish once a week keeps the grocery bagfuls away. 


At the farm, we’re growing a funky variety called “Eight Ball”, which does look surprisingly like a billard ball.  Look for smaller ones than the one pictured above.  This variety reaches a certain size where the proportion between flesh and seeds starts to tip in the wrong direction, taking on traits similar to pumpkins with their stringy nucleus.  But if you get them “eight ball” sized, they’re firm texture is perfect for zucchini scallion fritters or any other concoction you can come up with to use up those pesky ‘zukes. 

While I’d had this recipe clipped for awhile, I was inspired by Elsie at Simply Food to give these a go after seeing her pictures.   The fritters were the perfect accompainment to the Caramelized Leeks…Pasta.

Adapted from Everyday Food

2 medium zucchinis
1 t. salt
1 egg
3 scallions, finely chopped
1/2 c. flour or bread crumbs
1/2 c. grated parmesan cheese
1/2 t. cayenne pepper
3/4 c. vegetable oil
1 c. plain yogurt
1 garlic clove
salt and pepper

Wash and grate zucchini.  Place in colander and sprinkle with teaspoon of salt.  Toss to incorporate salt and let stand in a bowl or the sink for 15 minutes to release liquid. 

Meanwhile, whisk egg in a medium bowl and get your other ingredients ready. Peel and mash garlic clove and sprinkle with salt. Using a wide knife, drag the knife across the garlic and salt several times to make a paste. Once the paste is smooth, mix with the plain yogurt and set aside. 

Return to the zucchini and squeeze to remove any remaining liquid.  Pat dry in a paper towel before placing in bowl with the egg.  Mix egg and zucchini.  Add the flour or bread crumbs and parmesan cheese and cayenne pepper. Mix well and season with salt and pepper to taste.

Place 1/4 c. vegetable oil into large skillet and heat over medium high heat.  When oil is good and hot, place spoonfuls of batter into skillet and flatten down a bit.  Fritters should be about 3 inches around and 1/2 inch thick.  Do not crowd the skillet or you’ll have a hard time flipping.  Brown fritters on each side (about 3-5 minutes), turning with a wide spatula, and place on paper towel to drain when done.  Add more oil to the skillet as needed to fry up the entire batch. 

Serve immediately with a generous dollop of garlic yogurt. 

(serves 5-6 as a side dish)



Entry filed under: Purely Vegetables, Recipes.

Perhaps A Contest Is In Order More Method Than Recipe

9 Comments Add your own

  • 1. Jackie  |  June 29, 2007 at 9:33 pm

    I just made these zucchini patties for lunch ( and they were wonderful, but next week I get golden zucchini from my Red Earth CSA and this recipe sounds delicious.

  • 2. Elise  |  June 29, 2007 at 10:03 pm

    Oh yum, this is one of my favorite recipes. And zucchini season is upon us!

  • 3. Jennie  |  June 30, 2007 at 8:24 am

    Jackie – How are you enjoying the Red Earth CSA this year? Oddly enough, they “inspired” me to start volunteering at the farm. Essentially, I was desperate to join a CSA (including Red Earth) this spring but they all filled up so quickly that I went looking for a farm to work on instead and found Weavers Way Farm a mile from my house. Funny how life works out sometimes. 🙂

    Elsie – Thanks so much for the inspiration! You have so many fabulous recipes posted on your blog that I’m sure I’ll be referencing you again soon. 🙂

  • 4. urban vegan  |  July 1, 2007 at 11:03 am

    Thanks for your comment on my blog…I’m listing yours on my blog under Phily blogs.

    I plan on buying some “zukes” later on today…I just adore them. They are so versatile–almost tofu-like in thier abillity to absorb flavors.

  • 5. Jennie  |  July 1, 2007 at 9:28 pm

    Thanks so much, Urban Vegan! I appreciate the exposure on your fabulous blog. Glad to hear you’re going out to get some zukes for your own culinary delights.

  • 6. Hot to Trot « Straight from the Farm  |  August 30, 2007 at 10:03 am

    […] done zucchini fritters on here earlier this summer, but those were more like a crab cake than these easy greek-style fried […]

  • 7. A Zucchini By Any Other Name… « Straight from the Farm  |  October 17, 2007 at 10:15 am

    […] I also happen to be obsessed with the European name for zucchini.  “Courgette” just seems so much more lyrical than the staccato “zucchini”.  Along with my fantasies about retirement in Lyon, I’ve gone so far as to toy with the idea of calling any daughter I might have Courgette.  Would it be wrong of me?  Then again, Tony in the Sopranos regularly calls his son “gagoots”, the Italian equivalent of courgette or ‘zukes.  […]

  • 8. Laura  |  July 21, 2009 at 7:30 pm

    Glad I found your site! We are part of a CSA, and sometimes it is a challenge to find recipes for everything.
    I just made these tonight, and they turned out great! My 17 month old gobbled them up, and she has been pretty picky lately.
    4 year old wouldn’t try them, because she saw the “green”. *sighs*

  • 9. "webb"  |  October 13, 2013 at 3:57 am


    “[…]x An intriguing discussion might be priced at comment. I do believe you shoul sd[…]”


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