Zucchini Fritter Wraps with Salad
Welcome to one of the yummiest ways to sneak in an extra helping of green vegetables: zucchini fritters. We paired them with a green bean and cherry tomato salad topped by creamy local chevre.
Servings
Produce
Zucchini (Organic)
20 10 oz
Green Beans
6 3 oz
Cherry Tomato
10 5 oz
Spinach (Organic)
3 1.5 oz
Carrot (Organic)
3 1.5 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Flour Tortillas
1 0.5 Package
Greek Yogurt
4 2 tablespoon
Chevre
2 1 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Breadcrumbs
1/3 0.165 cup
Flour
1/3 0.165 cup
Granulated Garlic
1/2 0.25 teaspoon
Baking powder
1/2 0.25 teaspoon
Sea salt
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
Parsley, dried
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Basil, dried
1/2 0.25 teaspoon
Prep ahead (optional)
a. Grate zucchini. b. Snap stem end off green beans; snap bite-sized. c. Peel carrots and grate or cut into ribbons with peeler. d. Trim spinach stems. e. Cut tomatoes into bite-sized pieces. f. Grate or finely mince red onion.
Instructions
1
Prep zucchini:
a. Line large bowl with paper towels (cheesecloth or a thin kitchen towel will work too). Add red onion (grate or finely mince), zucchini (grate), and ½ tsp salt and set aside.
2
Make green bean and tomato salad:
a. Fill a medium bowl with ice water. Set aside.
b. Add 2 cups water to medium saucepan. Bring to a boil.
c. Add green beans (snap stem ends, snap bite-sized) and cook about 2 minutes.
d. Drain and immediately immerse in ice water.
e. Add to medium bowl. Add tomatoes (bite-sized pieces). Toss to combine.
3
Make zucchini fritters:
a. Wrap zucchini and red onion mix with paper towels and squeeze out any water that collected. This will help fritters bind together. Add to a large bowl.
b. To bowl, add fritter mix. Using your hands, mix together well.
c. Form 2-3” fritters (no more than ½” thick).
d. In large sauté pan over medium-high heat, add 2 tbsp olive oil.
e. When oil is hot but not smoking, add fritters. Cook until golden and crispy, about 3-4 minutes each side.
4
Serve:
a. Add two zucchini fritters end to end in center of tortilla.
b. Add dollop of Greek yogurt, and garnish with spinach (trim stems) and carrot (peel & grate).
c. Fold in one end, and roll. Slice in half for little hands.
d. Serve green bean and tomato salad alongside, garnished with chevre.
Chef's notes
You can forego blanching the green beans and instead thinly slice them and eat them raw in the salad.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX