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Zucchini Fritters
Crisp-edged courgette fritters with tender centres, spring onions and a simple seasoned batter.
From YouTube · Jul 7, 2017
Crisp-edged courgette fritters with tender centres, spring onions and a simple seasoned batter.
15 min
Prep time
24 min
Cook time
39 min
Total time
24 fritters
Yield
Ingredients
9 ingredients- 900g (2 lb) courgettes, about 2 large or 5 medium
- 1 1/2 tsp fine sea salt, divided
- 2 large eggs, lightly beaten
- 1/2 cup chopped spring onions or chives
- 95g (3/4 cup) plain flour
- 1 tsp baking powder
- 1/2 tsp ground black pepper
- 2 tbsp olive oil, plus more if needed for frying
- Sour cream or Greek yogurt, optional, to serve
Method
16 steps- Wash the courgettes and trim off the ends.
- Grate them using the large holes of a box grater or the grating attachment of a food processor.
- Place the grated courgette in a large bowl or colander and mix in 1 teaspoon of the salt.
- Leave it for 10 minutes to draw out excess water.
- Squeeze the courgette very firmly by hand or through cheesecloth to remove as much liquid as possible.
- Measure approximately 3 1/2–4 cups of firmly drained courgette and transfer it to a clean mixing bowl.
- Add the beaten eggs and chopped spring onions and mix.
- In a separate bowl, combine the flour, baking powder, remaining 1/2 teaspoon salt and black pepper.
- Add the dry mixture to the courgette and stir until evenly combined.
- Heat 2 tablespoons olive oil in a large heavy-bottomed frying pan over medium heat.
- For each fritter, add a heaped tablespoon of batter and flatten it gently into a small pancake.
- Cook in batches without overcrowding the pan.
- Fry each fritter for 3–5 minutes per side, until golden and crisp. Reduce the heat if they brown too quickly.
- Add a little more oil between batches if the pan becomes dry.
- Transfer the cooked fritters to a paper-lined plate or wire rack.
- Serve warm, with sour cream or Greek yogurt if desired.
Recipe notes
Helpful tips
- Salt the grated courgette and leave it for 10 minutes to draw out moisture.
- Squeeze out as much liquid as possible for crisp fritters.
- Cook in batches without overcrowding the pan.
- Keep the heat moderate so the centres cook before the outsides become too dark.
Equipment
- Box grater or food processor
- Large mixing bowl
- Colander
- Cheesecloth, optional
- Large frying pan
- Spatula
- Wire rack or paper-lined plate
Storage
Refrigerate cooked fritters in an airtight container for up to 5 days or freeze for up to 3 months. Reheat in a 175°C oven or a frying pan until hot and crisp.
Additional tips
- Squeeze the courgette thoroughly or the fritters may become soggy. Keep the frying heat at medium and reduce it if the exteriors brown before the centres cook.
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