Friday, August 22, 2008

Zucchini Fritters Recipe

These were very very very tasty. They had a nice crunch on the outside and kind of creamy in the middle. I can't wait to make these again! For those of you with kids, this might be a good way to slip in some veggies. :)


1 lb of zucchini (about 2 medium sized), coarsely grated

Kosher salt

Ground black pepper

1 large egg

1/2 red onion, finely chopped

1/2 cup all-purpose flour

1/2 cup canola oil or olive oil

Sour cream, yogurt or ranch

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. I don't have a potato ricer, so I just used paper towels.

2 Whisk egg in a large bowl; add the zucchini, flour, onion, 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, yogurt or ranch.

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