Zucchini fritters are similar to latkes but instead of potatoes, shredded zucchini makes up the bulk of the batter. This recipe includes green onions and garlic to add flavor and a nice crunch! You will definitely make crispier fritters with the use of a cast iron skillet, but because I do not own a cast iron skillet, I just use a regular frying pan and it works just fine!
These fritters are a great side, but typically I eat them as an entrée. They’re savory and salty, and have a wonderful bread-like texture. The sauce is a sour cream and lemon sauce, but the zucchini is really good on its own as well.
Also, if you have a super fancy kitchen with a food processor that has one of those grater attachments, I would actually recommend that you not use that. I have made these fritters with a food processor and by “hand” with a small grater. The small grater really gets out courser strands of zucchini and with the food processor I found that it was much more macerated that I wanted it to be. So, consider making these the old fashioned way!
Moms, I know that these fritters are not the healthiest of veggie preparations, but they make for a great introduction to zucchini squash, and sometimes that paves the way for healthier options like roasted squash!
I love these fritters in the summer, but if you can find ripe zucchini they are nice and warm for winter time as well!
makes 8-10 medium-sized fritters
For the fritters
2-3 medium zucchinis
1 1/2 teaspoons kosher salt
1 tablespoon baking powder
1/2 cup AP flour
2 green onions
1 small clove of garlic
olive oil for frying
For the sauce
1/2 cup sour cream
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1/4 teaspoon garlic (about 1 small clove)
First, to make the dough, wash the zucchini. Then, grate them with the medium side of a hand grater into a large bowl. This is easiest if you simply hold onto the end of the zucchini like a little knob and grate the other end. The knob will protect your fingers from being grated and it is much much easier to grate them this way than long-ways! The product will be very watery, but this is okay!
After this is done, add the kosher salt into the zucchini and let it sit for five minutes. The salt will leech out all of the water from the zucchini. Using a cheese cloth or lots of paper towels, “dry” the zucchini in batches to drain all of this extra water. The resulting pieces should be very compact and almost clump together. This dryness is really necessary because if your zucchini dough is too watery, it will not stay together in the pan!
In a separate, small bowl, whisk the egg. Then, add the egg into the zucchini by hand. Add in the baking powder and flour. Here, I also like to add in a bit more salt because I love my foods to be salty and a lot of the salt from earlier will have been drained out with the water.
Now you should have a mixture that looks much more like a dough.
Next, chop the green onions and mince the garlic. Add those into the mixture!
Once everything is mixed in, heat the olive oil over medium-high temperature in a frying pan. Drop the dough into the frying pan. You can make whatever size fritters you want! (I usually do around 1/4 cup of dough for entrée portions.) Also, you don’t need much olive oil. I am really pan frying/sautéeing mine, so don’t put in any more than 2 tablespoons of oil per batch!
After a few minutes, or whenever you see browning, you can flip the fritters. Continue cooking until both sides are lightly brown and the center is fully cooked. This process of cooking is like a cross between cooking pancakes and cooking shredded potato hashbrowns. It really takes a ton of patience, but you can tell when they are done because the density of the fritter changes drastically after it is cooked!
Set the fritters aside to drain and cool. Then, make the sauce!
Measure out the sour cream into a small bowl. Add in the lemon juice and lemon zest. Mince the garlic and stir this into the sour cream mixture.
Serve a dollop of the sauce with a stack of fritters!