Zucchini FrittersStep aside, zucchini noodles. The setup is simple: Grated zucchini clean zucchini fritters recipe forces with sliced scallions, flour and eggs. And stay in touch on FacebookFritersPinterest and Instagram for all of the latest updates. Find more inspiration for your zucchini surplus with a few more top-rated zucchini recipes!
Zucchini & Sweet Potato Fritters - Vanessa Vickery | Becomingness | Say Yes to Your Health
I admire the hell out of people who manage to put homemade meals on the table everyday, as this has never been my strong suit. It also means that more often than not, I have a 4 p. The fritters were more or less like potato latkes, minus the potatoes. I add a little baking powder. I was in a rushrushrush like I said, I never plan well so I just stirred a little lemon juice into sour cream for a topping, but think a crushed clove of garlic would be delicious there too.
Perfect Blueberry Muffins Two years ago: Moules a la Mariniere. Zucchini Fritters Adapted a bit from Simply Recipes. Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, 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: Return deflated mass of zucchini shreds to bowl. Stir in scallions, 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 — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. 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 oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter.
I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp. For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving.
These fritters are also delicious with a poached or fried egg on top, trust me. These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. Your email address will not be published. You might want to check out the comment guidelines before chiming in. I Have a Question. Notify me of new comments via email.
The recipe sounds wonderful. Oh yum, I love vegetable fritters. Just bid on your auction, was thrilled to see it. I think I have already been outbid though. Well, at least I have the recipes! This looks like another great one. My Mom used to make green beans fritters slicing the green beans very thinly and adding to a similar batter , and she always added the baking powder. Not sure why I forgot all about it for 30 years! I love the idea of baking powder.
Or is it a taste issue? You are helping me to love zucchini…I made your quick zucchini saute a couple of days ago and am now addicted! Since the woodchucks seem to have eaten all the zukes — I may stop at the local farm stand because poached eggs and these fritters sounds fantastic! You have managed to make me realllly, reallly homesick with your zucchini fritter recipe. Might I point out that nothing beats a zucchini fresh picked from the garden vs.
I absolutely LOVE fritters. The three four on Monday!! I add a touch of cumin, and go for lime in my sour cream instead of the lemon. Good call on adding the baking powder! I love reading your posts as they always make me smile or laugh. I adore making fritters! These are getting added to the list. And thank you for being part of the BWOB auction — so wonderful. Do these have the texture of zucchini?
YUM — a fav. We also love to make these with shredded beets. I have a similar recipe from my aunt, but it includes a bunch of parmesan in the batter as well. Mmmmmmm… I have a hard time getting them into the freezer, as I keep wanting to eat them immediately out of the pan! This is one of my very favourite lunches, i normally pimp mine with a bit of feta, mint and lemon zest.
Boy Deb, you really get into my head, every post makes me want to go make it instantly and eat a second diner. I was just about to make fritters with the giant zucchini that appeared unannounced in my fridge! I use a potato ricer to squeeze out the moisture. Works like a charm. Yum, I love zucchini fritters! Can I bid on the baked goods to be delivered to someone else? Zucchini fritters are one thing I have always meant to make, but just never have. Now is the time! Yours look so fresh and beautiful.
I know your work, both food and photo, will be worth a lot the cause. Deb, which cast iron pan would you recommend? One can continue to eat well with no power if you set your mind to it.. Rice salad, roasted peppers, Ratatouille and now Zucchini Fritters..
These look so good. I love fritters because they feel sort of indulgent, but also good for you — sort of like french fries healthier, more interesting cousin! Guess I better pick mine smaller. We finally just tore out our zucchini plant because we were so sick of eating zucchini almost every night. Fritters are a good way to use them.
I grate in come carrots and add some cornmeal to my batter. Oh Deb, those look sooo good! To ensure optimal crispiness level. My Whole Foods which I go there to window shop, not really grocery shop! Love your creation way more! I make these all the time, and each time I think its your recipe so I check your blog. Finally, my angst will be over!
Fluffy and knuckle-free sounds perfect to me. Love the cheesecloth idea; that will be life-changing in my kitchen. Thought that was really sweet. Just made these…they were awesome! Trying out this recipe this weekend.
These are delicious, I make something similar and am happy to see your recipe is almost like mine! I often add in corn, cheese and a bit of jalapeno and halve the zucchini.
Either way, nom nom nom! The fritters look so good! I really need to get on this. Looks like we have a winner! A superb way to get rid of all the zucchinis growing in my garden. Also, a dash of hot sauce on top makes them shine. This is pretty much the recipe I use, adding onion and garlic from the garden as well as a bit of lemon zest. Also, if you have a potato ricer, it makes an excellent zucchini squeezer! For some reason I am seeing these with sauteed shrimp on top, and some fresh basil….
That may really be gilding the lily, though….