It’s a new year and I hate to say it, but it’s a new me. Or I should say, it’s the same me but I’m trying to make some better, more healthier choices. Now I’m not going to kid myself or you by saying that all I’m eating these days are salads and veggies galore. That just isn’t me, and I don’t think it ever will be. I love food way too much for that. But I will say that I’m trying to incorporate more vegetables into my daily diet and keeping the guilty pleasures at a minimum. All things in moderation as they say. These Chorizo and Manchego Zucchini Fritters are my way of trying to be healthy while still enjoying some indulgences (like the cheese and cured sausage). It might not be a pile of kale on a plate but at least I won’t feel too guilty eating them; they’re loaded with zucchini!
Grate the zucchini using a box grater and place into a large colander. Sprinkle with 1 teaspoon salt and give it a toss. Allow to sit in the sink and drain for 10 minutes. Transfer the zucchini onto a large clean kitchen towel or piece of cheese cloth and wring out as much of the liquid as you can. Transfer to a large mixing bowl.
**Note: The salt process might seem like an added step (along with the wringing of the zucchini) might sound and seem like unnecessary steps but they’re both very crucial. Both steps help remove all of the excess water that zucchini has and will make for a crispier fritter!**
Add in the flour, egg, garlic, black pepper, manchego cheese and chorizo (you want a cured Spanish chorizo for this, not the fresh Mexican kind) and stir with a wooden spoon until evenly combined and well incorporated.
**Tip: I’m using just a regular all-purpose flour but if you want to keep things gluten-free, you can swap it out for gluten free flour or even gluten-free bread crumbs if that’s all you have on hand!**
Set a large skillet (preferably nonstick) over medium-high heat with 1 tablespoon olive oil. Once hot, carefully scoop the batter by rounded tablespoons onto the hot skillet. Fry until golden brown, about 2 minutes per side. Transfer to a wire rack set over a baking sheet, sprinkle with a bit of salt and keep warm in a low oven. Continue to fry the rest (adding more oil in between batches as needed) until all the batter is done.
**Tip: I use a medium to small ice cream scoop for this (depending on what size you’d like your fritters) and scoop it onto my hands and shape them into patties. I find that this is a bit easier to handle.**
To make the sauce, in a small bowl, stir together the mayo, as much hot sauce as you’d like, paprika, lemon juice and a pinch of salt and pepper.
**Tip: The sauce can be made a couple days in advance and stored in the fridge until ready to use. You can also switch things up by mixing mayo with a bit of store-bought pesto and use that instead!**
I like to make a bunch of these at the start of the week and then just reheat them throughout the week for a light lunch or mid-day snack. It’s a great treat to have on hand and while I wouldn’t say it’s the healthiest thing on the planet (because of the chorizo and cheese) I would say that it’s better than other alternatives.
Serve the fritters warm or at room temperature (which makes them perfect for dinner parties) with the sauce and a lemon wedge for squeezing. Some additional hot sauce on top wouldn’t hurt either.
I love these fritters so much because they’re so versatile. You can add in all sorts of different veggies. Like use a mixture of both zucchini and grated potato, or add in corn or peas. You can switch up the cheese and chorizo with a different kind of cheese (like parmesan) and use crispy pancetta instead. You can omit them both and keep them plain. It’s a great base recipe to keep on hand, up your sleeve.
If you plan on making these ahead of time, you can keep them in the fridge and then reheat in a 350°F oven for about 5 minutes or so. Just keep in mind that they won’t be as crispy as when they first came out of the frying pan, but they’re still just as tasty.
I hope you’ll give these fritters a try soon, and if you do, be sure to let me know what you think either on here below in the comments or on my Instagram. Snap a pic and share it, I love to see you all cook and bake my recipes! It humbles me beyond words. Stay safe out there my friends.
Chorizo and Manchego Zucchini Fritters
Ingredients
- 1 1/2 pounds zucchini
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1 large egg beaten
- 2 garlic cloves grated
- 3/4 teaspoon coarse black pepper
- 1/2 cup grated manchego cheese
- 1/2 cup diced chorizo
- 3 tablespoons olive oil
Sauce:
- 1/2 cup mayonnaise
- 1 to 2 teaspoons hot sauce such as Sriracha
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lemon juice
- Pinch of salt and black pepper
Instructions
- Grate the zucchini using a box grater and place into a large colander. Sprinkle with 1 teaspoon salt and give it a toss. Allow to sit in the sink and drain for 10 minutes. Transfer the zucchini onto a large clean kitchen towel or piece of cheese cloth and wring out as much of the liquid as you can. Transfer to a large mixing bowl.
- Add in the flour, egg, garlic, black pepper, cheese and chorizo and stir with a wooden spoon until evenly combined and well incorporated.
- Set a large skillet (preferably nonstick) over medium-high heat with 1 tablespoon olive oil. Once hot, carefully scoop the batter by rounded tablespoons onto the hot skillet. Fry until golden brown, about 2 minutes per side. Transfer to a wire rack set over a baking sheet, sprinkle with a bit of salt and keep warm in a low oven. Continue to fry the rest (adding more oil in between batches as needed) until all the batter is done.
- To make the sauce, in a small bowl, stir together the mayo, as much hot sauce as you'd like, paprika, lemon juice and a pinch of salt and pepper. Serve the fritters warm or room temperature with the sauce and a lemon wedge. Enjoy!
