Description
This Zucchini Fritters recipe offers a delicious, crispy, and savory treat made from fresh grated zucchini, green onions, and a light batter. These golden brown fritters are sautéed to perfection and served warm with a dollop of sour cream, making them a perfect appetizer or side dish that highlights the fresh flavors of zucchini with a crispy texture.
Ingredients
Zucchini Mixture
- 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
Dry Ingredients
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground black pepper
For Cooking & Serving
- Olive oil for sautéing (about 2 Tbsp)
- Sour cream (to serve)
Instructions
- Prepare 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 teaspoon of salt, and set aside for 10 minutes to draw out excess moisture.
- Squeeze Excess Moisture: After resting, tightly squeeze handfuls of grated zucchini over the sink or use a cheesecloth to wring it out thoroughly. You should have roughly 3 1/2 to 4 cups of dry zucchini. Transfer this to a large mixing bowl.
- Add Green Onions and Eggs: Mix in the chopped green onions and the lightly beaten eggs into the squeezed zucchini, combining evenly.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking powder, remaining 1/2 teaspoon salt, and black pepper. Add this dry mixture to the zucchini mixture and stir until well combined into a thick batter.
- Heat the Skillet and Cook Fritters: Place a large heavy-bottomed cast iron or non-stick skillet over medium heat and add 2 tablespoons of olive oil. When hot, spoon heaping tablespoons of the zucchini batter into the skillet and flatten the tops slightly to form pancake shapes. Sauté for 3-5 minutes on each side until golden brown and cooked through, adjusting the heat if they brown too quickly.
- Serve: Serve the zucchini fritters warm with a dollop of sour cream on top or on the side for dipping.
Notes
- Be sure to squeeze out as much moisture as possible from the zucchini to ensure crispy fritters.
- You can use a cheesecloth or a clean kitchen towel to wring out the zucchini more effectively.
- If you prefer, you can substitute green onions with chives or shallots for a milder flavor.
- For gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- For extra crispiness, cook fritters in batches and avoid overcrowding the skillet.
