I finally recreated the tender, delicious Fresh Zucchini Fritters I first fell for at a local Italian Restaurant. Perfect recipe for your summer zucchini!
Perfect zucchini recipe for a starter or side dish. Now you’ll be begging your friends to unload their garden zucchini at your doorstep.
Fresh Zucchini Fritters
Years ago, I first sampled a zucchini fritter recipe at Tavola di ToSa, a now long gone Italian restaurant owned byTony 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.
Summer Zucchini Recipe
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. 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).
But I make these gems for me and me alone. A girl has got to treat herself, right?? Round ups like these 35 Zucchini Recipes will keep me busy for the rest of zucchini season. Don’t forget to try these savory Zucchini Fritters, especially if you’re on team zucchini!
What are Fritters?
Fritters are fried batter filled with meat, fruit or vegetables. Corn fritters and apple fritters are most common, but the options are en s, these are the general definitions.
How to Make Zucchini Fritters
First, grate your zucchini. This can be done with a box or hand grater or with a food processor.
Then, squeeze the excess liquid from the zucchini. I find it easiest to do this with my hands. Watery zucchini will prevent the fritters from crisping properly.
Saute your fritters in hot oil. When the oil is hot when you drop mounds of the batter, there is less absorption into the fritters.
Press down on the mounds of zucchini batter with your spatula. Making flat fritters help them cook evenly.
Drain on paper towels to soak up excess oil. Sprinkle with salt and pepper when hot.
Serve warm with a dollop of sour cream and a sprinkle of herbs, if desired.
More Savory Zucchini Recipes You’ll Love:
- Baked Parmesan Zucchini Fries from Mom on Timeout
- Zucchini Noodles with Parmesan from That Skinny Chick Can Bake
- Teriyaki Chicken Zucchini Noodles from Damn Delicious
- Shrimp Filled Zucchini Blossoms from That Skinny Chick Can Bake
- Grilled Caprese Zucchini from Our Best Bites
- 1 pound (about 2 medium) zucchini, coarsely grated
- Kosher salt
- Ground black pepper
- 1 egg
- 2 scallions, finely chopped
- 1/2 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.