Zucchini Fritters 1
From shirleyoma 16 years ago
- 10 minutes to make
- Serves 6
Great for snacks on the go, get your Veggies fried!
Ingredients
- 1 lb of zucchini (about 2 medium sized), coarsely grated shopping list
- kosher salt shopping list
- ground black pepper shopping list
- 1 large egg shopping list
- 2 scallions, finely chopped shopping list
- 1/2 cup all-purpose flour shopping list
- 1/2 cup grape seed oil or olive oil shopping list
- sour cream or plain yoghurt shopping list
How to make it
- 1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
- 2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
- 3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. 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 immediately, with sour cream or plain yoghurt on the side.
- Adapted from a recipe in Everyday Food magazine.
The Rating
Reviewed by 2 people-
We have zucchini running out our ears. I thought it was never going to do anything and lo and behold my six plants produced. This recipe looks great and will be a side dish tonight along with the really ripe tomatoes. Yummy!
chefjeb
in Carthage loved it
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These are wonderful. We enjoyed them.
chefjeb
in Carthage loved it
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