Easy Zucchini Fritters

Servings: 6 people (makes 24 fritters) 2 lb zucchini, about 2 large or 5 medium 1 1/2 tsp fine sea salt, divided 2 large eggs, lightly beaten 1/2 cup chopped green onions 3/4 cup all-purpose flour 1 tsp baking powder 1/2 tsp ground black pepper olive oil for sautéing sour cream, to serve

Ingredients

Wash zucchini and trim off ends. Grate on the large holes of a box grater or use the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt, and set aside for 10 minutes.

Instructions

After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. It is impressive how much water comes out! You should end up with 3 1/2 to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl.

Add 1/2 cups chopped green onion and 2 lightly beaten eggs. In a small bowl, stir together 3/4 cup flour with 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp black pepper, or season to taste. Add flour mixture into zucchini mixture and stir until well combined.

Place a large heavy-bottomed cast iron or non-stick skillet over medium heat and add 2 Tbsp olive oil. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time and flatten out the tops slightly to make them pancake-shaped.

Sauté for 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of sour cream.

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