Lots of zucchini around this time of year. My sister mentioned that she makes zucchini fritters, so thought I’d try them out. The first time I made these, I missed the step that says to add flour to the mix. I didn’t even bother snapping photos. They tasted ok, but they were flat as can be. Second time around, they were delish! They can be served with or without the sauce.
Adapted from Simply Recipes
about 4 servings
1 pound (about 2 medium) zucchini, shredded
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
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Salt (to taste)
1 small minced or crushed clove of garlic
Trim ends off zucchini and shred, preferably in food processor.
In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Thoroughly drain the zucchini, squeezing out the excess water using cheesecloth or a clean dish towel.
After draining, return zucchini shreds to bowl. Salt to taste, if necessary. Stir in scallions, egg and some freshly ground black pepper. Add flour and baking powder and stir the mixture until mixed well.
In a large, cast iron or another heavy skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. Can keep in a warm oven while finishing the rest of the fritters.
For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving.
I’ve also read that these are good with a poached or fried egg.
These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.