Zucchini fritters with endive, nectarine and parmesan salad [Recipe]


Closeup of zucchini fritters and salad on blue plate

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Reprinted from Blue Apron

In this recipe, you’ll make savory zucchini fritters and a delicious salad using nectarines. Named for Nectar, the mythical drink of the Greek gods, these tasty summer fruits have an unmistakably fine flavor. Nectarines are, botanically, identical to peaches. (In fact, peach trees occasionally grow nectarines, and vice versa.) But nectarines have an ambrosial sweetness all their own. Here, you’ll accent it with two kinds of endive and the slight nuttiness of shaved Parmesan cheese.

Makes 2 servings; about 565 calories per serving



  • 2 cloves garlic
  • 2 zucchinis
  • 1 bunch mint
  • 1 lemon
  • 1 nectarine
  • 1 red endive
  • 1 red onion
  • 1 yellow endive
  • 2 tablespoons all-purpose flour
  • 3/4 cup cornmeal
  • 1/2 cup low-fat milk
  • 2 ounces Parmesan cheese



1. Prepare the ingredients.

Wash and dry the fresh produce. Peel and mince the garlic; then, using the flat side of your knife, smash until it resembles a paste. Quarter the zucchinis lengthwise; remove and discard the seeds. Small dice the zucchini. Pick the mint leaves off the stems; discard the stems and finely chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Pit and thinly slice the nectarine. Cut off and discard the roots of the endives; thinly slice the endives. Peel and small dice the onion.


2. Start the batter.

In a large bowl, combine the corn meal, flour and 1/2 cup of milk (you will have extra milk). Stir to create a thick batter. Season with salt and pepper to taste.


3. Finish the batter.

Add the zucchini, garlic paste, lemon zest, half the mint and as much of the onion as you’d like (you may have extra onion). Season with salt and pepper to taste. Stir until well combined. (The batter will be thick and lumpy.) Let stand for at least 5 minutes.


4. Cook the fritters.

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Carefully add the zucchini mixture to the hot pan to create 4 equal-sized fritters. Cook, carefully flipping with a spatula, 3 to 4 minutes per side, or until golden brown and cooked through. Transfer the cooked fritters to a paper towel-lined plate and immediately season with salt.


5. Dress the salad.

In a medium bowl, combine the endives, nectarine and remaining mint. Add the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Gently toss to mix.


6. Plate your dish.

Divide the fritters and salad between 2 plates. Using a vegetable peeler, shave the Parmesan cheese on top of the salad. Garnish with the remaining lemon wedges. Enjoy!


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