Summer
Zucchini Fritters
Crisp-edged fritters for the glut season, with enough salting and squeezing to keep them light instead of soggy.
- Prep
- 25 min
- Cook
- 16 min
- Total
- 41 min
- Yield
- 12 fritters
- Category
- Side
- Source
- The Home Almanac kitchen
Ingredients
- 3 cups grated zucchini
- 1 tsp salt
- 2 green onions, sliced
- 1 egg
- 1/3 cup all-purpose flour
- 1/3 cup grated Parmesan
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 3 tbsp vegetable oil
- Sour cream or plain yogurt, for serving
Steps
- Toss the grated zucchini with salt and let stand 10 minutes.
- Squeeze the zucchini hard in a clean towel until it is as dry as possible.
- Mix the zucchini with green onions, egg, flour, Parmesan, pepper, and garlic powder.
- Heat a thin layer of oil in a skillet over medium heat.
- Drop heaped tablespoons of batter into the skillet and flatten gently.
- Cook 3 to 4 minutes per side, until browned and crisp. Drain briefly and serve hot.
Notes
The squeezing step matters. Wet zucchini makes heavy fritters that steam instead of crisp.
Pairing Serve with sour cream, yogurt, or a squeeze of lemon.
Start with the harvest
This recipe is tied to zucchini. Browse farmers markets in Ontario.
Tools
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- Large skillet
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