Zucchini Fritters
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Ingredients
10 fritters
- 1 pound (about 2 medium) zucchini
- 1 teaspoon coarse or Kosher salt, plus extra to taste
- 2 scallions, split lengthwise and sliced thin
- 1 large egg, lightly beaten
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Olive or another oil of your choice, for frying
- 1 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)
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Preparation
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.
Step 16
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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.