Zucchini Fritters
120kcal
Ingredients
Zucchini Fritter Batter
- 1.5 pounds zucchini, grated
- 1 tsp kosher salt
- 1 large egg, lightly beaten
- 0.25 cup all-purpose flour
- 2 cloves garlic, minced
- 2 tbsp fresh dill, finely chopped
- 0.25 cup grated Parmesan cheese
- 0.25 tsp black pepper
For Cooking and Serving
- 2 tbsp olive oil for frying
- sour cream for serving
Equipment
- box grater
- large non-stick skillet
- spatula
- measuring cups
Method
- Grate the zucchini using the large holes of a box grater into a large bowl. Sprinkle with kosher salt, mix well, and let sit for 10 minutes to draw out moisture.
- Transfer the zucchini to a clean kitchen towel and wring it tightly over the sink to squeeze out as much liquid as possible. The zucchini should feel dry and clump together.
- Return the dried zucchini to the bowl and add the beaten egg, all-purpose flour, minced garlic, chopped dill, Parmesan cheese, and black pepper. Stir until just combined into a thick, cohesive batter.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat until it shimmers.
- Drop heaping tablespoons of the batter into the hot skillet, flattening each gently with the back of the spoon to form 3-inch wide patties.
- Cook for 3-4 minutes per side, or until each fritter is deeply golden brown and crisp on the edges. Work in batches to avoid overcrowding the pan.
- Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil.
- Serve immediately with a dollop of sour cream on top.
Nutrition
Calories120kcalCarbohydrates8gProtein5gFat8gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol25mgSodium350mgPotassium280mgFiber1gSugar3gVitamin A400IUVitamin C20mgCalcium80mgIron1mg
Notes
Be sure to squeeze out as much moisture as possible from the zucchini for the crispiest fritters. Serve immediately for the best texture.