Zucchini Fritters

Welcome to Summer, season of too much Zucchini!  This is a recipe for the ample supply of zucchini and squash and no, it is not zucchini bread, but a simple zucchini fritter, perfect topped with a dollop of sour cream. Enjoy!

Gather

  • 2 lbs Zucchini
  • ½ Cup Grated Onion
  • 2 Eggs, beaten
  • ½ Cup Flour
  • Neutral cooking oil + 2 Tbsp Butter
  • ¼ Cup Fresh Herbs, minced(chives, dill, Parsley, Oregano, Basil, Etc)
  • 2 tsp Salt/Pepper
  • Sour Cream – for serving

Prep

  • Grate Zucchini, work around seeds

Cook

  1. Lightly salt the zucchini and grated onion, place in a fine mesh colander or in a clean tea towel, let stand for 10 minutes. Either with your hands or wrapped in the tea towel, squeeze out zucchini until mostly dry.
  2. Add zucchini to a mixing bowl, then add eggs, herbs, pepper, mix to combine
  3. Sprinkle with 2/3rds the flour, mix to combine, if mixture is still pretty loose, add additional flour and mix.
  4. Heat a large skillet over medium/medium high heat, add enough oil to cover the bottom of the pan and then add butter. Once hot, add zucchini to the pan in 2-3 tbsp amounts either using a disher or 2 spoons. Flatten a little if needed. Cook until edges begin to brown then flip, cook until the second side is browned and flip again if needed to finish the fist side.
  5. Remove to a wire rack over a sheet tray or to paper towels, immediately sprinkle with a little salt.
  6. Serve with sour cream and additional minced herbs

Zucchini Fritters

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