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Zucchini Fritters

Zucchini Fritters
  • Meal

    Side Dish

  • Cusine

    American

Ingredients

1 pound of zucchini , coarsely grated

1 teaspoon kosher salt

1/2 cup sour cream

1 clove garlic, minced, about 1 teaspoon

1/2 teaspoon lemon zest

1 teaspoon lemon juice

Pinch of salt

1 large egg

1/2 cup all-purpose flour

3 green onions, minced

1 teaspoon minced fresh thyme

1 teaspoon minced fresh basil

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup of extra virgin olive oil or canola oil

Directions

Salt and drain zucchini: Sprinkle grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes. Press down with a wooden spoon to push out more of the water. Wrap it in paper towels and try to squeeze out more liquid. Make dipping sauce: Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside. Make the fritter batter: Whisk the egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt, and pepper. Mix to combine well. Fry zucchini fritters: Heat the oil in a large skillet (we recommend a 10-inch cast iron skillet) over medium high heat until the oil is shimmery and hot. Test the oil by flicking a little flour into it. If the flour sizzles, it's ready. Working in batches, drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter. Serve the fritters: Serve immediately with sour cream dipping sauce. Fritters can be kept warm by placing on a sheet pan in a warm oven, or reheated under a broiler for a minute or two. Serve as an appetizer, or as a vegetable side. For extra fun, top with a poached or fried egg.