Two weeks ago, when we were talking about make-ahead lunch ideas, many of you commented that you like to make-ahead large batches of food and put them in the freezer for future meals. We don’t have a chest freezer in our tiny home, so, I don’t often bulk buy or bulk cook but there are a few items that we make in big batches to stash in the freezer. These zucchini fritters are, for us, an excellent example of food fit for the freezer.
I stumbled across this recipe when I was checking out Smitten Kitchen for the granola bars recipe. We whipped up a double batch and ate half for brunch one day with a side of pork sausage. The other half was frozen, reheated in a hot oven, and came together, as you see here, with tofu and buttered peas. The tofu happens to be a popular choice in our house, but I think fish would be another excellent accompaniment.
The fritters were popular with our pre-schooler, but because of the egg, we didn’t feed them to our infant. They don’t taste any more like zucchini, than zucchini bread, but had a strong scallion and pepper flavour. I followed the recipe exactly as it appears on the Smitten Kitchen website and they turned out perfectly. I will definitely be making more of these (and quite likely will try a carrot version as well).
Give them a try and let me know what you think!