Zucchini Fritters Recipe
Zucchini Fritters have been a family favorite for years and are a staple in our home all summer long. We love the crisp edges, tender centers and how easy they are to make.
Ingredients
- 2 lb zucchini, about 2 large or 5 medium
- 1 1/2 tsp fine sea salt, divided
- 2 large eggs, lightly beaten
- 1/2 cup chopped green onions
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground black pepper
- 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
*Cooking the fritters in 2 separate skillets will cut the cooking time in half.
**Use a trigger-release ice cream scoop to easily scoop the mixture and create equal-sized fritters.
**Use a trigger-release ice cream scoop to easily scoop the mixture and create equal-sized fritters.
Nutrition Facts
Zucchini Fritters Recipe
Amount per Serving
Calories
107
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
1
g
Cholesterol
55
mg
18
%
Sodium
617
mg
27
%
Potassium
524
mg
15
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
5
g
10
%
Vitamin A
466
IU
9
%
Vitamin C
29
mg
35
%
Calcium
71
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
