Zucchini Fritters Recipe
User Reviews
5
Zucchini Fritters Recipe
Description
The Zucchini Fritters Recipe transforms grated zucchini and green onions into small, pan-fried patties. The grated zucchini is first salted and allowed to sit so excess water is drawn out, then squeezed dry to prevent sogginess. The batter includes flour and baking powder along with eggs and seasoning for structure and lightness. The fritters are shallow-fried in olive oil, which crisps the outside while maintaining a soft center. The seasoning of black pepper and additional salt balances the mild zucchini flavor. These fritters can be served warm, often accompanied by sour cream, which adds a cool creamy contrast. Their tender texture and the addition of green onions bring a fresh element to this dish. Using two skillets can speed up cooking when preparing larger batches, and a scoop helps form uniform-sized fritters for even cooking.
Ingredients
- 2 lb zucchini about 2 large or 5 medium
- 1 1/2 tsp salt divided, fine sea salt
- 2 egg lightly beaten, large
- 1/2 cup green onion chopped
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp black pepper ground
- olive oil for sautéing
- sour cream to serve
Instructions
- 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.
- 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.
- Add 1/2 cups chopped green onion and 2 lightly beaten eggs.
- 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.
- 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.
Notes
- Salting and squeezing the zucchini is essential to remove water and achieve crispy fritters.
- A trigger-release ice cream scoop helps portion evenly sized fritters for consistent cooking.
- Cooking in two skillets at once reduces total cooking time significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (makes 24 fritters)
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbs | 18g | |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 617mg | 26% |
| Potassium | 524mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 29mg | 32% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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