Zucchini Fritters
Delightfully browned and crispy on the outside, tender on the inside, and positively packed with flavor!
Ingredients
- 2 pounds zucchini , washed and grated and tossed in a bowl with 1 teaspoon salt
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 1/3 cup finely chopped yellow onion
- 2 cloves garlic minced
- 3 tablespoons chopped fresh Italian herbs basil, rosemary, oregano, etc
- 1/3 cup unbleached all-purpose flour GF: use gluten-free all-purpose flour
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon baking powder
- 1/8 teaspoon ground nutmeg
- Oil for frying
Instructions
- Let the grated zucchini tossed with the salt sit for about 30 minutes, then rinse, drain and thoroughly wring out as much liquid as you possibly can (this is key for achieving crispy fritters). One of the most effective methods is to place the grated zucchini in a clean dish towel and wring out the liquid.
- Stir in the eggs, onions, garlic and herbs. Stir in the flour, Parmesan and spices.
- Heat the oil in a skillet over medium-high heat. Once hot drop about 3 heaping tablespoons of batter per fritter in the skillet and fry on both sides until nicely browned. Place the fried fritters on paper towels to drain. Serve immediately while crispy. Serve with a dollop of sour cream and a sprig of parsley for garnish.Serve it with a green salad for a light lunch or with a pasta or grain salad for a more substantial meal.
Notes
Flavor Variations: See blog post for ideas.
Nutrition
Serving: 1fritter | Calories: 51kcal | Carbohydrates: 6g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 56mg | Potassium: 245mg | Fiber: 1g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 1mg
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