Zucchini Fritters Recipe
Zucchini Fritters have been a family favorite for years and are a staple in our home all summer long. We love the crisp edges, tender centers and how easy they are to make.
Ingredients
- 2 lbzucchini (about 2 large or 5 medium)
- 1 ½ tspfine sea salt (divided)
- 2 largeeggs (lightly beaten)
- ½ cupchopped green onions
- ¾ cupall-purpose flour
- 1 tspbaking powder
- ½ tspground black pepper
- olive oil for sautéing
- sour cream (to serve)
Directions
- 1
Wash zucchini and trim off ends. Grate on the large holes of a box grater or use the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt, and set aside for 10 minutes.
- 2
After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. It is impressive how much water comes out! You should end up with 3 1/2 to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl.
- 3
Add 1/2 cups chopped green onion and 2 lightly beaten eggs.
- 4
In a small bowl, stir together 3/4 cup flour with 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp black pepper, or season to taste. Add flour mixture into zucchini mixture and stir until well combined.
- 5
Place a large heavy-bottomed cast iron or non-stick skillet over medium heat* and add 2 Tbsp olive oil. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time** and flatten out the tops slightly to make them pancake-shaped. Sauté for 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of sour cream.