Zucchini Fritters Recipe
2 lb zucchini, about 2 large or 5 medium
1 1/2 tsp fine sea salt, divided
2 large eggs, lightly beaten
1/2 cup chopped green onions
3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp ground black pepper
olive oil for sautéing
sour cream, to serve
Wash 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.
After 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.
Add 1/2 cups chopped green onion and 2 lightly beaten eggs.
In 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.
Place 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.
*Cooking the fritters in 2 separate skillets will cut the cooking time in half.
**Use a trigger-release ice cream scoop to easily scoop the mixture and create equal-sized fritters.
Nutrition FactsAmount Per ServingCalories 107Calories from Fat 18% Daily Value*Fat 2g3%Saturated Fat 1g6%Trans Fat 0.01gPolyunsaturated Fat 0.5gMonounsaturated Fat 1gCholesterol 55mg18%Sodium 617mg27%Potassium 524mg15%Carbohydrates 18g6%Fiber 2g8%Sugar 4g4%Protein 5g10%Vitamin A 466IU9%Vitamin C 29mg35%Calcium 71mg7%Iron 2mg11