zucchini fritters with garlic-lemon cream cheese

when i found two zukes in the bottom of my vegetable drawer while deep-cleaning my apartment yesterday, i knew immediately what dinner would be: zucchini fritters.  i’ve made these before a couple times after seeing them on smitten kitchen. this recipe was adapted a little bit since i didn’t have all the ingredients on hand & didn’t want to buy them because i’ll be leaving wisconsin in a couple days to spend winter break with my family in michigan.

i didn’t have scallions, so i added flavor using garlic salt. i’ve made them with scallions before & while i love scallions, i honestly prefer these guys flavored with garlic or garlic salt. you’ve probably noticed by now that i use a lot of garlic salt. to reduce the sodium, you can always use garlic powder or minced garlic with a pinch of salt instead.

i also didn’t have sour cream. i did have some cream cheese though, so kari mixed lemon juice & garlic into it & we ate our fritters with dollops of garlic-lemon cream cheese instead of sour cream. this recipe makes me about 12 fritters.

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About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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