Zucchini Fritters


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!

Zucchini Fritters

Rating: 51

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 3 servings

Zucchini Fritters

Pan fried Zucchini fritters will disappear faster than you can make them!

INGREDIENTS:

2 small - medium zucchini
1 teaspoon coarse salt
4 scallions minced
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1 egg, beaten
3/4 cup Parmesan Cheese, grated
1/4 cup flour
canola oil for pan-frying
sour cream, for serving

INSTRUCTIONS:

  1. Grate zucchini into a colander in the sink; toss with 1 teaspoons salt and let sit 10 minutes. Squeeze out the liquid.
  2. Mix with 4 minced scallions, parsley, dill, egg, Parmesan and flour.
  3. 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.
http://www.cinnamonspiceandeverythingnice.com/zucchini-fritters/

Comments

  1. Chris says

    I never thought I'd love these fritters as much as I did, they are so flexible because you can top it when anything.

  2. Magda says

    I made these not long time ago, I just used more eggs and flour so they weren't fritters but little zucchini cakes. Next time I have to make fritters, I want that crunchy texture.

  3. Megan says

    Ooh… I've got to look for zucchini at the farmers' market this weekend. I so want these fritters!

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