Zucchini Fritters
Zucchini fritters are similar to latkes but instead of potatoes, shredded zucchini makes up the bulk of the batter. This recipe includes green onions and garlic to add flavor and a nice crunch! You will definitely make crispier fritters with the use of a cast iron skillet, but it is certainly not necessary!
These zucchini fritters are savory and salty and have a wonderful bread-like texture. The dip is a sour cream and lemon combination, which adds a very welcome creaminess to the fritter, but the fritters are really good on their own as well.
Also, if you have a super fancy kitchen with a food processor that has one of those grater attachments, I highly recommend it. I have made these fritters with a food processor and by “hand” with a small grater. The small grater really gets out courser strands of zucchini but you do end up doing much more work draining out excess water this way. Added bonus: using a food processor is faster and kid friendly so my toddler sous chef was able to help!
Moms, I know that these fritters are not the healthiest of veggie preparations, but they make for a great introduction to zucchini squash, and sometimes that paves the way for healthier options like roasted squash!
I love these fritters in the summer, but if you can find ripe zucchini they are nice as a winter time side as well!
Zucchini Fritters
Ingredients
For the Fritters
- 2-3 medium zucchini
- 1 1/2 teaspoons salt
- 1 egg
- 1 tablespoon baking powder
- 1/2 cup AP flour
- 1 small clove, minced garlic
- 2 green onions optional
- olive oil for frying
For the Dip
- 1/2 cup sour cream
- 1 teaspoon lemon juice
- 1/4 teaspoon minced garlic about 1 small clove
- 1 teaspoon chopped, fresh dill optional
Instructions
Grate the zucchini
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Using a food processor or the course side of a manual grater, grate the zucchini and place into a large bowl.
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Toss zucchini with salt and let rest for 5 minutes.
Make the dip
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Combine the sour cream, lemon juice, garlic, and dill in a small bowl and whisk.
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Return to refrigerator until needed.
Drain zucchini and make batter
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Empty the bowl with the zucchini into a clean dish towel or thick bed of paper towels. Wring it out over the sink to drain all the water.
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Place the drained zucchini back into the bowl and add in the egg, baking powder, flour, garlic, and chopped green onions (if using).
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Stir very thoroughly with a wooden spoon or rubber spatula.
Fry fritters
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Coat a pan (ideally cast iron) in oil over medium-high heat.
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Pan fry the batter, much like pancakes. 1/8 cup to 1/4 cup of batter per fritter is a good amount as they will puff up a bit.
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Serve immediately with sour cream, or keep warm in oven until serving.
