Zucchini Fritters As seen on Smitten Kitchen Bookmark recipe Print recipe Download recipe Share Rating 0 out of 5 stars (0) Ingredients 10 fritters 1 pound (about 2 medium) zucchini1 teaspoon coarse or Kosher salt, plus extra to taste2 scallions, split lengthwise and sliced thin1 large egg, lightly beatenFreshly ground black pepper1/2 cup all-purpose flour1/2 teaspoon baking powderOlive or another oil of your choice, for frying1 cup sour cream or plain, full-fat yogurt (optional)1 to 2 tablespoons lemon juice (optional)1/4 teaspoon lemon zest (optional)Pinches of salt (optional)1 small minced or crushed clove of garlic (optional) Calories BeginnerVegetarianDairyEggsFryingQuick and EasyMediterraneanAppetizersSummerVegetablesBudget-FriendlySavoryCrispySnacksSides ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat oven to 200 degrees. Have a baking sheet ready. Step 2 Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. Step 3 In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Step 4 Wring out the zucchini by pressing it against the holes of a colander with a wooden spoon, squeezing out small handfuls at a time, or wrapping it in a clean dishtowel or cheese cloth and wringing away. Step 5 Return deflated mass of zucchini shreds to bowl. Taste and if needed, add a little bit more salt; 1/4 teaspoon more is suggested. Step 6 Stir in scallions, egg, and some freshly ground black pepper. Step 7 In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter. Step 8 In a large heavy skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Step 9 Drop small bunches of the zucchini mixture onto the skillet, lightly nudge them flatter with the back of your spatula. Step 10 Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Step 11 Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Step 12 Drain briefly on paper towels then transfer to baking sheet and into the warm oven until needed. Step 13 Repeat process with remaining batter, keeping the pan well-oiled. Step 14 For the topping, stir together the sour cream, lemon juice, zest, salt, and garlic and adjust the flavors to your taste. Step 15 Dollop on each fritter before serving. Optionally, serve with a poached or fried egg on top. Chef’s notes These fritters keep well, chilled in the fridge for up to a week or frozen for months. Reheat in a 325 degree oven until hot and crisp again.
