There are times in my life when I have a craving for fried food – last week was one of them. I had to have something fried and poked around in my fridge for ideas. There, sitting in the crisper were two zucchinis. Zucchini fritters it is (was).
The key thing about making fritters of any kind is to remove as much water as possible. The problem about zucchini is when you fry them, they become soggy, especially if you fry grated zucchini. One way to “remedy” this (not 100%) is to lightly salt the zucchini shreds/matchsticks/grated zucchini etc. and squeeze out as much water as you can. You won’t be able to completely fix the problem, but you probably will end up with a crisper fritter. When I made these fritters I didn’t bother to do that. As such, I had a crisp exterior but “creamy” interior. They were still yummy but not crispy through and through. Basically, it really depends how you would like your fritters.
This recipe is slightly adapted from Smitten Kitchen’s. Feel free to also use whatever spices you prefer. If you are a purist, good ole’ salt and pepper would do fine.
UPDATE: I made these again and made the effort to remove as much water as possible from the zucchini using the method described above. It produced a much crisper and yummier fritter – I am a convert and will make the effort to do this in the future. The “batter” will be quite dry, but that’s a good thing. The crisper fritters are pictured above.
(taken and slightly adapted from here)
- 1 pound (about 2 medium) zucchini, grated or julienne into thin matchsticks. You can use a food processor to help you with the grating or a mandolin for julienne-ing.
- 1 teaspoon coarse or Kosher salt, plus extra to taste
- 2 scallions, split lengthwise and sliced thin AND/OR 1/4 cup diced onion/shallot
- 1 large egg, lightly beaten
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon paprika (optional)
- Olive or another oil of your choice, for frying
For the topping (optional):
- 1 cup sour cream or plain, full-fat yogurt
- 1 to 2 tablespoon lemon juice
- 1/4 teaspoon lemon zest
- A few pinches of salt
- 1 small minced or crushed clove of garlic
- In a large bowl, toss zucchini with 1 teaspoon salt and set aside for 10 minutes.
- Remove as much water from the zucchini by wringing using paper towels or cheese cloth.
- Mix together the zucchini, salt (about 1/4 teaspoon or more), pepper, flour, baking powder and egg. You can also add in paprika if desired.
- In a large heavy skillet or cast iron pan, heat 2 tablespoons of oil over medium-high heat until shimmering. Drop 3 tablespoonfuls of batter onto pan (I used a standard ice-cream scoop), making sure not to crowd fritters. Flatten fritters with a spatula. Fry each side for about 2-3 minutes or until golden brown.
- Drain cooked fritters on rack.
- For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to taste. Dollop on each fritter before serving.