Up until last summer the only way I would eat zucchini was deep-fried.
It’s one of the fastest ways to appeal to a picky eater and still tops the list as my favorite way to eat zucchini. Aside from baking it into cupcakes and breads.
If potato latkes have a twin this is them! The fritters are made by mixing shredded zucchini with Parmesan cheese, scallions, egg, parsley, dill and flour and then pan-fried to a deep golden brown.
One of the secrets to getting a good crust is to salt them first to draw out the water. It sounds like a bother but it’s really quite painless and definitely worth the extra time it takes.
The end result is a crusty outside and incredibly creamy inside! Almost like custard.
A little sour cream, tzatziki or remoulade makes the perfect accompaniment. But they disappear so fast you hardly need a sauce to go with them.
I learned too late that I should of doubled the recipe.
I hope you have better luck than I getting them to the table!
The alluring smell will mark a path straight to the kitchen where hungry hands will greedily grab for them…they’re seriously addicting!
Pan fried Zucchini fritters will disappear faster than you can make them!
- Grate zucchini into a colander in the sink; toss with 1 teaspoons salt and let sit 10 minutes. Squeeze out the liquid.
- Mix with 4 minced scallions, parsley, dill, egg, Parmesan and flour.
- Add enough oil to a large skillet to lightly cover the bottom. Heat over medium heat. Pan-fry spoonfuls of the mixture flattening with a spatula, 3 to 4 minutes per side or until golden brown. Drain on paper towels and season with salt. Serve with sour cream.