April 29, 2013

Zucchini Fritters

It's finally spring! What better way to celebrate than with some fresh produce? Zucchini is always fantastic this time of year, and I love finding new ways to use it. There's always my Zucchini Ricotta Crostada, a delicious combination of flaky pie crust, creamy ricotta, and fresh zucchini, but sometimes I just want to fry stuff. You know the feeling; you want something crispy and greasy and indulgent. Frying vegetables is wonderful because you get to indulge in crispy goodness but you still get all the nutrients and healthiness of the vegetable.

Instead of just breading and frying the zucchini, I wanted to do something a bit more complex but just as delicious. I made fritters, kind of like my Latkes, but with zucchini and a more creamy binding. Instead of eggs and matzo meal, I use eggs and flour to make a dough to hold the zucchini and scallions together. The contrast in textures is fantastic; there's the creamy dough, crisp zucchini, and crunchy fried exterior. Whether you use them as an appetizer, side, or snack, you will have a new favorite way to eat your vegetables!

2 lbs Zucchini
1 tsp Kosher Salt
2 Scallions, Sliced
2 Cloves Garlic, Minced
1 Egg
1/2 Cup Flour
1/2 tsp Baking Powder
Oil, for Frying

Trim the ends of the zucchini and grate with a food processor or cheese grater. Toss with the salt and let sit for 10 minutes. Transfer to a clean towel and squeeze to drain the liquid.

Combine the zucchini, scallions, garlic, and egg. Season with salt and pepper, then stir in the flour and baking powder.

Heat some oil in a skillet. Add spoonfuls of the zucchini mixture and flatten slightly. Cook until golden, flip, and cook until golden on the other side.

Makes 14
Recipe Adapted from Smitten Kitchen

1 comment:

  1. There must be something in the air because I made zucchini fritters on Sunday. :) I did mine with grated zucchini, shredded carrot, finely chopped red pepper, panko, an egg and seasoning. I think I definitely have to try your version next!