Zucchini Fritters

These fritters are a perfect summer dinner OR breakfast.  I actually crave them every time I see them!

Adapted from Smitten Kitchen

Yield: About 6, 4 inch fritters

  • 2 medium zucchini
  • 1 teaspoon Kosher salt, plus extra to taste
  • 2 green onions, split lengthwise and sliced thin
  • 1 large egg, lightly beaten
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Olive oil for frying

To serve (not optional)

  • 1 cup greek yogurt
  • 1 to 2 tablespoon lemon juice
  • 1/4 teaspoon lemon zest
  • Pinches of salt
  • 1 small minced or crushed clove of garlic
  • 1 tsp cuminImage

Preheat oven to 200 degrees.

Trim ends off zucchini and grate either on the large holes of a box grater or, if you’re lucky, using the shredding blade of a food processor.

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. Make sure that MOST of the moisture is out, otherwise you’ll be left with soggy fritters. Nobody likes a soggy fritter.

Return zucchini shreds to bowl. Taste and if you think it could benefit from more salt , add a little bit more. Stir in green onions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — again if you’re lucky, use a cast iron— heat 2 tablespoons of oil over medium-high heat until shimmering. Ideally, adding enough oil so the skillet is about 1/4 deep in oil will cook these fritters to a yummy, oily, crisp.  Drop small bunches of the zucchini mixture onto the skillet only a few at a time – don’t crowd- and lightly nudge them flatter with the back of your spatula.

Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more.

Drain briefly on paper towels then transfer to baking sheet and then into the warm for about 10 minutes, in order to get crispy.

For the topping, if using, stir together the Greek yogurt, lemon juice, zest, salt, and cumin and garlic and adjust the flavors to your taste. Dollop on each fritter before serving.


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