Zucchini Fritters

Cooking has always been my escape, a way to express creativity while bringing joy to those around me. One of my favorite dishes that captures this essence is Zucchini Fritters. I still remember the first time I made them; the kitchen was filled with the comforting aroma of frying veggies, and I couldn’t help but feel excited. The crunchiness of the fritters paired with the creamy texture of a vibrant dip is simply irresistible. They make for an excellent appetizer, a savory snack, or even a delightful side dish during summer gatherings. Whether you’re enjoying a sunny day in the backyard or having a cozy dinner indoors, these fritters bring warmth and happiness to any occasion. I often serve them with a side of lentil puree to enhance the flavor and create a vibrant plate. Trust me; once you give these Zucchini Fritters a try, they’ll become a staple in your kitchen!

Ingredients for Zucchini Fritters

The ingredients for Zucchini Fritters are simple yet impactful. Each component plays a vital role in creating the perfectly crispy and flavorful dish. The key players are the zucchini, which provides moisture and a tender bite, and the flour, which helps bind everything together and create that desirable crispiness. Together, these ingredients create a satisfying dish that tantalizes the taste buds.

• Zucchini – 1 pound of zucchini (450g) is the star of this recipe. It brings moisture and a subtle sweetness that balances the flavors perfectly.
• Yellow Onion – A half of a large yellow onion (112g) adds a nice, savory depth to the fritters.
• Kosher Salt – This recipe uses 2 ¼ teaspoons of kosher salt to enhance the flavors. It’s essential to adjust this based on your taste preferences.
• Egg – One large egg acts as a binder, helping to hold the fritters together.
• Flour – You’ll need ¼ cup plus 2 tablespoons of soft wheat or all-purpose flour (45g) for that perfect crispy texture.
• Sunflower Oil – For frying, you’ll need sunflower oil or other neutral oils. It’s important for achieving that golden-brown color.
• Fresno Lentil Puree – A ½ cup of Fresno lentil puree makes an excellent accompaniment, providing creaminess and a flavor boost!

Recipe Directions for Zucchini Fritters

Cooking Zucchini Fritters is a delightful process that results in a crunchy and flavorful dish. Let’s dive into the simple steps required to create your own batch of these tasty fritters!

1. Rinse and pat dry the zucchini. Trim the ends and cut them into roughly 3-inch long sections. This will make it easier to slice them into planks. Then, place each section on a cut side and slice into ¼-inch thick planks. From these planks, cut each into sticks, discarding the soft seeded parts. You should end up with about 9 to 10 ounces of zucchini sticks.
2. Next, slice the yellow onion into 1/16-inch half-moon slices and add them to the zucchini. Sprinkle with 2 teaspoons of the kosher salt and toss well to coat. Place this mixture into a strainer and let it rest for 1 hour. This step helps draw out excess moisture and concentrates the flavors.
3. After an hour, squeeze out as much liquid from the zucchini mixture as you can. Transfer it to a large bowl and add the egg, flour, and the remaining ¼ teaspoon of kosher salt. Stir the batter until it’s well combined; the mixture should be slightly thick and hold together well.
4. Heat a skillet over medium heat and pour in about ¼ inch of sunflower oil. You want the oil to be hot enough for frying, but not smoking. When you think it’s ready, spoon roughly ⅓ cup of the batter into the hot oil, being careful not to crowd the pan.
5. Press down with the back of the spoon to flatten the fritters into 3-inch rounds. Fry each side until just golden, which should take around 3 to 4 minutes. Keep an eye on them; you want that perfect golden crust!
6. Once golden, carefully flip the fritters and cook the second side until golden as well. The smell should be heavenly! Remove the fritters from the skillet and place them on a wire rack to drain off any excess oil.
7. Let the fritters rest while you cook the remaining batter. Once finished, you can briefly fry the fritters a second time for about 30 seconds on each side, until they reach a deep golden color. This extra step is optional but gives them an amazing crunch!
8. When lifting from the pan, be sure to drain off as much oil as possible. Divide the Fresno lentil puree between two bowls and top each with 3 to 4 fritters. Serve with additional sides as desired and enjoy!

Tips and Tricks about Zucchini Fritters

The creation of Zucchini Fritters is filled with opportunities for enhancement. Here are some tips to ensure you nail this recipe every time!

• Storage: Keep leftover fritters in an airtight container in the fridge for up to 3 days. Reheat in the oven for maximum crispiness.
• Freezing: You can freeze uncooked fritters by placing them on a baking sheet and freezing until solid. Then transfer to a freezer bag for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time.
• Pairing: Serve your fritters with a side of yogurt or homemade sauce to bring out the flavors. You can also enjoy them with a fresh salad.
• Seasonal Variations: For different flavors, try adding herbs like dill or parsley to the batter. You could also incorporate grated cheese for a richer taste.
• Cooking Method: If you prefer to keep things lighter, you can bake the fritters in a preheated oven at 400°F (200°C) for about 25 minutes, flipping halfway through for even cooking.

What Goes Well With This Zucchini Fritters

Serving Zucchini Fritters can be as creative as making them! Here are some delightful options:

• Fresh Salad: A light green salad with a tangy dressing complements the fritters beautifully.
• Yogurt Dip: Serve with a creamy yogurt dip flavored with herbs for a refreshing dip.
• Picnic Favorite: These fritters are perfect for picnic baskets or casual gatherings, making them great finger food.
• Brunch Option: Serve them up for brunch alongside other breakfast items for a satisfying meal.
• Grilled Vegetables: Pairing with grilled vegetables enhances the fresh summer vibes of the dish!
• Food Prep: Make a larger batch for meal prep as they store well and can be enjoyed throughout the week.

FAQ

Conclusion

These Zucchini Fritters are a delightful dish that combines flavor and texture in every bite. Their crispy exterior and tender inside make them a culinary delight that you’ll want to enjoy again and again. I encourage you to give this recipe a try and discover how easy it is to make something delicious. It’s a fantastic way to use fresh vegetables and impress your family or guests with a tasty treat!

Zucchini Fritters

Craving something crispy and flavorful? Try these Zucchini Fritters that perfectly blend lightness and taste! Ideal for a quick snack or summer gatherings, they're deliciously satisfying. Serve them with a creamy lentil puree for a delightful meal tonight!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Side Dishes

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound Zucchini 450g of fresh zucchini for maximum moisture.
• ½ large Yellow Onion A half of a large onion adds savory depth.
• 2 ¼ teaspoons Kosher Salt Use to enhance the flavor; adjust as per taste.
• 1 large Egg Acts as a binder for the fritters.
• ¼ cup + 2 tablespoons cup Flour Soft wheat or all-purpose flour for binding.
• Sunflower or other neutral oil Sunflower Oil For frying until golden and crispy.
• ½ cup Fresno Lentil Puree Provides creaminess and flavor contrast.

Equipment

• Skillet
• Frying Pan
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. Rinse and pat dry the zucchini. Trim ends and cut into roughly 3”-long sections. Place each section on a cut side, then slice into ¼”-thick planks. From there, cut each plank into sticks, discarding the soft seeded parts. You should end up with about 9-10 ounces of zucchini sticks.
2. Slice the yellow onion into 1/16” half-moon slices and add to the zucchini. Sprinkle with 2 teaspoons of the kosher salt and toss well to coat. Place in a strainer and let rest for 1 hour.
3. After 1 hour, squeeze out as much liquid from the zucchini mixture as you can. Transfer to a bowl along with the egg, flour, and remaining ¼ teaspoon kosher salt. Stir the batter until well combined.
4. Heat a skillet over medium heat and pour in about ¼” of sunflower oil. When the oil is hot, spoon roughly ⅓ cup of the batter into the hot oil.
5. Press down with the back of the spoon to flatten the fritters into 3" rounds. Fry until just golden, flip, and cook the second side until just golden.
6. Remove the fritters from the skillet and place on a wire rack. Let rest while cooking the remaining fritters.
7. Once finished, briefly fry the fritters a second time until they are a deep golden color.
8. When lifting from the pan, drain off as much oil as possible. Divide the Fresno lentil puree between two bowls and top with 3-4 fritters each.

Notes

• Salt Level: Most of the salt will drain off the zucchini as it rests. However, I recommend tasting a bite of zucchini before adding in the flour and egg, then adjusting the salt as desired.
• Wire rack: Don’t set your finished fritters on a plate or paper towel, as they will sit in oil. Using a wire rack allows excess oil to drip away while keeping the fritters crisp.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.