Zucchini Fritters

Recipe from: Melissa Knific
So my son even ate these, so good! – NYTimes cooking – https://cooking.nytimes.com/recipes/1025529-zucchini-fritters
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 12 3″ fritters
Calories 189 kcal

Ingredients
  

  • 1½ pounds zucchini 3 to 4 medium, ends trimmed
  • Salt and pepper
  • 2 large eggs
  • ½ cup grated Parmesan
  • ½ packed cup fresh basil or dill or a combination, chopped, plus more for serving
  • â…“ cup chopped scallions about 2 large
  • 1 large lemon zested and cut into wedges
  • ½ teaspoon garlic powder or 1 large garlic clove grated
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • Olive oil for frying
  • tzatziki for dipping (optional)

Instructions
 

  • Grate the zucchini on the large holes of a box grater. Place in a colander and sprinkle lightly with salt; toss with hands and set aside for 10 minutes. Transfer zucchini to a clean, cotton dish towel or cheesecloth and wrap tightly; squeeze a few times over a sink to remove excess water.
  • In a large bowl, beat the eggs. Add the zucchini, Parmesan, basil, scallions, lemon zest, garlic powder, 1 teaspoon salt and ½ teaspoon pepper. Mix with a spoon or silicone spatula to combine. Sprinkle the flour and baking powder over the mixture, then mix until no streaks of flour remain.
  • Line a baking sheet with paper towels. In a large, cast-iron or nonstick skillet, heat a thin layer of oil (enough to coat the bottom of the skillet) over medium heat. When hot, add ¼-cup scoops of the zucchini mixture to the skillet, pressing down gently to form 3-inch disks. Cook until browned and crisp on the bottom, 2 to 3 minutes; flip and cook until browned on the second side, 2 to 3 minutes more. Adjust heat as needed to prevent fritters from browning too quickly.
  • Transfer fritters to the baking sheet and sprinkle lightly with salt. Repeat with remaining zucchini mixture, adding oil as needed to the skillet.
  • Arrange fritters on a platter and sprinkle with more herbs. Serve immediately, with lemon wedges alongside and a dipping sauce, if using.

Notes

original recipe called for ranch dressing as dipping sauce
Keyword zucchini

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