Clean recipe · natashaskitchen.com
Zucchini Fritters
Zucchini Fritters have been a family favorite for years and are a staple in our home all summer long. We love the crisp edges, tender centers and how easy they are to make.
Original recipe: natashaskitchen.com
- Yield:
- 6 servings
- Prep:
- 15 min
- Cook:
- 24 min
- Total:
- 39 min
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Ingredients
- 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 sauteeing)
- sour cream (to serve)
Instructions
- 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 cup 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. Add more olive oil between batches as needed. Serve warm with a dollop of sour cream.