I finally recreated the amazing Zucchini Fritters I first fell for at a local Italian Restaurant. Perfect for a starter or side dish. Now you’ll be begging your friends to unload their garden zucchini at your doorstep.
Tavola di ToSa was the former Italian restaurant of Tony Hanslits, an incredible local chef. I would look forward to his tender zucchini fritters when I stopped in for lunch, but they never came out quite right when I attempted to recreate them at home. They were tender, green and full of zucchini and topped with sour cream, chives and a sprinkling of sea salt. Simple, yet exquisite. When the recipe was featured on the noon news, I was ecstatic…and even emailed the station when the promised instructions weren’t on-line immediately. But I was disappointed with that outcome, too.
Perfect for Your Crop of Summer Zucchini!
Fast forward to a couple of summers ago. I found a similar recipe in Everyday Foods magazine that came very close to those dreamy zucchini fritters…and now I look forward to making them this time of year when zucchini are plentiful. Bill isn’t home for dinner tonight so it was the perfect time to make something with one of his least favorite veggies…the zucchini/cucumber (he really doesn’t know the difference…just claims to be deathly allergic to both).
- 1 pound (about 2 medium) zucchini, coarsely grated
- Kosher salt
- Ground black pepper
- 1 egg
- 2 scallions, finely chopped
- ½ cup flour
- Olive oil
- Sour cream or yogurt
- Sprinkle the grated zucchini with about 1 teaspoon of salt. Let rest 10 minutes or so to allow the salt to draw out moisture from the zucchini. Squeeze zucchini using a ricer or by hand.
- Whisk egg in medium bowl. Add zucchini, scallions, flour, and pepper to taste. Mix well.
- Heat olive oil in saute pan over medium heat. Scoop mounds of batter (about 2 tablespoons each) into pan, pressing down lightly to flatten with spatula. Saute about 4-6 minutes on each side, till golden brown.Remove to paper towel covered plate to drain excess oil.
- Salt and serve while hot, garnishing with sour cream or yogurt if desired.