Description
Zucchini Fritters are a crispy, tender summer favorite that are quick and simple to prepare. Made with fresh grated zucchini, green onions, and a light batter, these golden fritters are pan-fried to perfection and served warm with sour cream, offering a delicious and versatile appetizer or side dish.
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 the zucchini using the large holes on a box grater or a food processor grater attachment. Place the grated zucchini in a large bowl, stir in 1 teaspoon of salt, and set aside for 10 minutes to draw out moisture.
- Drain excess water: After 10 minutes, squeeze handfuls of the zucchini tightly over the sink to remove extra water, ideally wringing it out using a cheesecloth. You should have about 3 1/2 to 4 cups of dry, squeezed zucchini. Transfer this back to a large mixing bowl.
- Combine ingredients: Add the chopped green onions and lightly beaten eggs to the zucchini. In a separate small bowl, mix together the all-purpose flour, baking powder, remaining 1/2 teaspoon salt, and black pepper. Stir this dry mixture into the zucchini mixture until everything is well combined.
- Heat the skillet: Place a large heavy-bottomed cast iron or non-stick skillet over medium heat. Add 2 tablespoons of olive oil and allow it to heat until shimmering.
- Cook the fritters: Drop heaping tablespoons of the zucchini mixture into the skillet, flattening each slightly into a pancake shape. Cook the fritters for 3-5 minutes per side or until golden brown and crisp. Adjust the heat as needed to prevent burning, and add more olive oil between batches.
- Serve: Serve the zucchini fritters warm with a dollop of sour cream on top for a creamy complement.
Notes
- Removing excess water from the zucchini is crucial to ensure the fritters hold together and are crispy.
- You can substitute the all-purpose flour with gluten-free flour if desired, but the texture may vary slightly.
- These fritters can be kept warm in a low oven while cooking the remaining batches.
- For extra flavor, add herbs like dill or parsley to the batter.
- Leftover fritters can be refrigerated and reheated in a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
