Delicious Zucchini Fritters Recipe:We enjoy cultivating a variety of squash in our garden, including spaghetti, zucchini, and yellow squash. If you cultivate your own zucchini, you are aware of their large yield. We adore them in vegetable stir fries, baked goods, grills, and even baked goods. We’re always searching for inventive ways to prepare zucchini, like this one—it’s easy, enjoyable, and delicious!
Our family has loved zucchini fritters for years, and they are a summertime mainstay in our house. Our zucchini are ready to be picked, and there’s a batch of fritters cooking on the stove right now. Why you will adore this dish is as follows:
Delicious Zucchini Fritters Recipe
IngredientsÂ
- 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
- Clean the zucchini and remove the ends. Use the food processor’s grater attachment or grate using one of the box grater’s large holes. After adding 1 tsp salt and putting the zucchini in a big mixing basin, let it sit for ten minutes.
- After ten minutes, drain excess water from the zucchini by tightly squeezing handfuls of them over the sink. If you have a cheesecloth, it helps to wring it out. How much water comes out is amazing! Three and a half to four cups of dry, squeezed zucchini should be the result. Move to a sizable mixing basin.
- Add two lightly beaten eggs and half a cup of minced green onion.
- Mix 3/4 cup flour, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp baking powder in a small bowl, or season to taste. Mix the flour mixture thoroughly with the zucchini mixture.
- Add two tablespoons of olive oil to a large, heavy-bottomed cast iron or nonstick skillet and place it over medium heat. When the oil is hot, add a generous tablespoon of the zucchini mixture at a time and gently press down on the tops to form pancake-like shapes. Sauté until golden brown, 3 to 5 minutes on each side. Lower the heat if they brown too rapidly. Top with a spoonful of sour cream, and serve warm.
ALSO SEE
Notes
- The cooking time for the fritters can be reduced in half by frying them in two different skillets.*To effortlessly scoop the mixture and make uniformly sized fritters, use an ice cream scoop with a trigger release.
Nutrition
- 107 kcal calories 18 g carbs, 5g protein, and 2g fat
FAQs AND QUESTIONs
How to Make Zucchini Fritters
- Prepare the zucchini. Grate the zucchini on a box grater or in your food processor, transfer it to a large mixing bowl, and toss it with a teaspoon of salt.
- Drain – After 10 minutes, squeeze the zucchini over the sink or through a cheesecloth to release the excess liquid. You’ll need to measure 3 1/2 to 4 cups of zucchini once it’s drained.
- Add egg and green onion – Stir the green onions and eggs into the bowl
- Finish the batter – Whisk together the dry ingredients in a small bowl and stir into the zucchini.
- Cook the fritters – Warm 2 tablespoons of olive oil in a skillet set over medium heat. Add a heaping tablespoon of batter to the hot pan for each zucchini fritter. Flatten slightly, then cook for 3 to 5 minutes per side, or until golden brown and crispy, reducing the heat if needed.
- Serve – Plate the fritters and serve them warm with a dollop of sour cream.
