Inspired by videozucchinifritters
Zucchini Fritters
Crisp-edged courgette fritters with tender centres, spring onions and a simple seasoned batter.
Jul 7, 2017
Crisp-edged courgette fritters with tender centres, spring onions and a simple seasoned batter.
20 min
Prep time
20 min
Cook time
40 min
Total time
24 fritters
Yield
Ingredients
9 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving220 kcal
- Fat
- 14g
- Carbs
- 18g
- Protein
- 7g
Whole recipe (4 servings): 880 kcal
- 2 pounds zucchini (about 2 large or 5 medium)
- 1 1/2 teaspoons kosher salt, divided
- 2 large eggs, lightly beaten
- 1/2 cup thinly sliced green onions (about 4-5 stalks)
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 cup olive oil, for frying, plus more as needed
Method
7 steps- Trim the ends of the zucchini and coarsely grate them using the large holes of a box grater or a food processor fitted with the shredding disc. You should have about 6 cups of shredded zucchini.
- Transfer the grated zucchini to a large colander set over a bowl or in the sink. Sprinkle with 1 teaspoon of the salt and toss to combine. Let sit for 10 minutes to draw out excess moisture.
- After 10 minutes, squeeze the zucchini dry in handfuls over the sink or wrap in a clean kitchen towel and wring out as much liquid as possible. The drier the zucchini, the crisper the fritters. You should end up with about 3 cups of firmly packed drained zucchini.
- In a large mixing bowl, combine the drained zucchini, beaten eggs, green onions, flour, baking powder, black pepper, remaining 1/2 teaspoon salt, and garlic powder (if using). Stir with a fork until evenly mixed. The batter will be thick and hold together when pressed.
- Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering but not smoking. Drop about 2 tablespoons of batter per fritter into the pan, spreading slightly with the back of a spoon to form 3-inch rounds. Do not overcrowd; cook in batches.
- Cook for 3 to 4 minutes per side, until the edges are deeply golden and crisp and the centers are set. Adjust heat as needed to prevent burning. Transfer to a plate lined with paper towels to drain. Repeat with remaining batter, adding more oil as needed between batches.
- Serve warm, with sour cream, Greek yogurt, or applesauce for dipping, if desired.
Recipe notes
Helpful tips
- Salting and squeezing the zucchini is crucial for crispy fritters; don't skip this step.
- For extra flavor, add 1/4 cup grated Parmesan cheese or 2 tablespoons chopped fresh dill to the batter.
- Keep cooked fritters warm in a 200°F oven while frying the remaining batches.
- Serve with a dollop of sour cream or tzatziki for a fresh contrast.
Equipment
- Box grater or food processor with shredding disc
- Large colander
- Clean kitchen towel or cheesecloth
- Large mixing bowl
- Fork or spatula
- Large nonstick skillet
- Paper towels
- Plate
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until crisp, or in a 375°F oven for 8-10 minutes. Freeze cooked fritters in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F oven for 12-15 minutes.
Additional tips
- Be careful when squeezing the zucchini to avoid splashing. Hot oil can splatter; use a splatter guard if available. Ensure fritters are cooked through and golden brown; internal temperature should reach 160°F for food safety.
Estimated nutrition
Per serving: 220 calories
Fat: 14 g · Carbs: 18 g · Protein: 7 g