So Glad It’s Summer Zucchini Fritters

By on August 5, 2016

So Glad It’s Summer Zucchini Fritters

If you have an abundance of zucchini hanging on the vines in your garden this summer, try this easy Summer Zucchini Fritters recipe that everyone will love.

Serve these Summer Zucchini Fritters hot or prepare them ahead and offer them at room temperature for a late morning brunch buffet.

Ingredients

  • 1 lb of zucchini (about 3 medium sized), coarsely grated
  • 1 teaspoon kosher salt
  • 1/2 cup sour cream (can sub Greek yogurt)
  • 1 clove garlic, minced, about 1 teaspoon
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Pinch of salt
  • 1 large egg
  • 1/2 cup all purpose flour
  • 3 green onions, minced
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh basil
  • 1/2 teaspoon lemon zest
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup of olive oil, grapeseed oil, or canola oil

Preparation

Salt and drain zucchini: Salt the grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes.
Press down with a wooden spoon to push out more of the water. Wrap in paper towels and squeeze out more liquid.

Make dipping sauce: While the zucchini is releasing its liquid in step one, make the dipping sauce. Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.

Mix zucchini with egg, flour, green onions, herbs, zest, salt, pepper: Whisk egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt and pepper. Mix to combine well.

Fry zucchini fritters: Heat oil in a large skillet (we recommend a 10-inch cast iron skillet) over medium high heat until the oil is shimmery and hot. Test the oil by flicking a little flour into it. If the flour sizzles it’s ready.

Cook the fritters in batches. Drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side.

Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream dipping sauce. Fritters can be reheated by placing on a sheet pan under a broiler for a minute or two.

This recipe by Elise Bauer for Simply Recipes