Zucchini Fritters
Mildly flavorful zucchini tends to adapt to whatever ingredients the vegetable is paired with, and here, a heap of tender herbs and lemon zest brings out the best in this summer staple. Crisp on the outside and creamy on the inside, these fritters are relatively simple to assemble: grab a box grater and some other seasonal produce, including scallions and basil or dill, and heat up the skillet. You’ll need to make them in batches, but frying only takes a few minutes per side. A little baking powder in the batter provides rise for extra-fluffy fritters. Serve them as a party starter, with tzatziki as a dipper, or as a summer side to burgers or
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1 ½pounds zucchini (3 to 4 medium), ends trimmed
- Salt and pepper
- 2large eggs
- ½cup grated Parmesan
- ½packed cup fresh basil or dill, or a combination, chopped, plus more for serving
- ⅓cup chopped scallions (about 2 large)
- 1large lemon, zested and cut into wedges
- ½teaspoon garlic powder or 1 large garlic clove, grated
- ½cup all-purpose flour
- ½teaspoon baking powder
- Olive oil, for frying
- ranch dressing, for dipping (optional)
Instructions
Step 1
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.Step 2
In a large bowl, beat the eggs. Add the zucchini, Parmesan, basil, scallions, lemon zest, garlic powder, 1 teaspoon salt and 1/2 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.Step 3
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 1/4-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.Step 4
Transfer fritters to the baking sheet and sprinkle lightly with salt. Repeat with remaining zucchini mixture, adding oil as needed to the skillet.Step 5
Arrange fritters on a platter and sprinkle with more herbs. Serve immediately, with lemon wedges alongside and a dipping sauce, if using.