Zucchini Fritters Recipe

From: natashaskitchen.com

Yields: 6 Servings

Ingredients

  • 2 lb zucchini (about 2 large or 5 medium)
  • 1.5 tsp fine sea salt (divided)
  • 2 large eggs (lightly beaten)
  • 0.5 cup chopped green onions
  • 0.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp ground black pepper
  • olive oil for sautéing
  • sour cream (to serve)

Steps

  • Step 1Wash 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.
  • Step 2After 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.
  • Step 3Add 1/2 cups chopped green onion and 2 lightly beaten eggs.
  • Step 4In 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.
  • Step 5Place 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.