Description
Delicious and easy-to-make zucchini fritters that are crispy on the outside and tender on the inside. Perfect as a light appetizer or side dish, served warm with a dollop of sour cream for added creaminess and flavor.
Ingredients
Main Ingredients
- 2 lb zucchini (about 2 large or 5 medium)
- 1 1/2 tsp fine sea salt (divided)
- 2 large eggs (lightly beaten)
- 1/2 cup chopped green onions
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground black pepper
- Olive oil (for sautéing)
- Sour cream (to serve)
Instructions
- Prepare the zucchini: Wash the zucchini and trim off the ends. Grate using the large holes of a box grater or a food processor grater attachment. Place the grated zucchini in a large mixing bowl, stir in 1 tsp of salt, and set aside for 10 minutes to draw out excess moisture.
- Drain excess water: After 10 minutes, squeeze the zucchini tightly over the sink to remove extra water. Wrapping it in cheesecloth and wringing out helps to remove more liquid. You should end up with about 3 1/2 to 4 cups of squeezed dry zucchini. Transfer this to a clean large mixing bowl.
- Add flavor and binder: Add the 1/2 cup chopped green onions and 2 lightly beaten eggs to the zucchini bowl. Mix well to combine.
- Mix dry ingredients: In a separate small bowl, combine 3/4 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp ground black pepper. Stir until evenly mixed.
- Combine all ingredients: Add the flour mixture to the zucchini mixture and stir until the batter is well combined and slightly thick.
- Cook the fritters: Heat a large heavy-bottomed cast iron or non-stick skillet over medium heat and add 2 tablespoons of olive oil. Once hot, spoon a heaping tablespoon of the zucchini mixture into the skillet, flattening the tops slightly to form pancake shapes. Sauté each fritter for 3-5 minutes per side or until golden brown and crispy. Adjust the heat if they brown too quickly and add more olive oil between batches as necessary.
- Serve warm: Remove the cooked fritters and drain any excess oil on paper towels if desired. Serve warm with a dollop of sour cream on top for a delicious accompaniment.
Notes
- Make sure to squeeze out as much water as possible from the zucchini to avoid soggy fritters.
- If you want a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Sour cream adds a nice creamy contrast, but you can also serve with Greek yogurt or a dipping sauce of your choice.
- Adjust seasoning to taste, adding more pepper or salt if desired.
- Use a heavy-bottomed skillet for even heat and better browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American