I nailed this, guys.
The assignment was to eat more veggies, right?
I wouldn’t go substituting these fritters for fresh greens every day of the week, but a little indulgence (read: oil) once in a while is never a bad thing!
Also, they’re damn tasty.
Directions
Trim the ends off of two medium zucchini. Using a food processor, grate the zucchini and one medium onion. Place in a medium bowl.
Toss 1 teaspoon of kosher salt in with the zucchini and onion mixture, then set aside for 10 minutes. Wring out the zucchini (these lil guys hold a lot of water) buy squeezing out small handfuls at a time in cheesecloth or a dish towel, then transfer to a clean bowl.
Don’t skip the above step, or you’ll end up with soggy fritters.
Add 1 large egg (lightly beaten), kosher salt, some fresh black pepper, flour and baking soda. Mix thoroughly.
In a large skillet (I used cast iron), heat 2 tablespoons of oil over medium-high heat. Drop equal amounts of the zucchini batter into the pan, making sure not to overcrowd. (Overcrowding leads to a drop in the temperature of the oil, which then leads to longer/less precise cooking times and the absorption of more oil into whatever it is that you’re frying. In other words, don’t do it.)
Cook the fritters for 3 to 4 minutes, then flip and cook for an additional 2 to 3 minutes.
Place the fritters on a paper towel lined plate to drain any excess oil, then season immediately with a little salt. Continue frying fritters until the batter is gone.
I kid you not, these were fantastic.
Why had I never made these before?! Simple, inexpensive, and husband-approved. Victory!
Zucchini Fritters
*Recipe adapted from smitten kitchen.
Yields: 12-15 fritters
Time: 25 minutes
Ingredients
- 2 medium zucchini
- 1 medium onion
- 1 teaspoon Kosher salt, plus more to taste
- 1 large egg, lightly beaten
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- Corn or vegetable oil for frying
Instructions
- Trim ends off zucchini and grate them, along with the onion, in a food processor. In a large bowl, toss zucchini and onion with 1 teaspoon salt, then set aside for 10 minutes.
- Wring out the zucchini by squeezing small handfuls inside cheesecloth or a dish towel. Return dry mixture to a clean bowl. Repeat until entire mixture has been drained. (If you don’t remove the excess liquid, the fritters will be soggy.)
- Taste the zucchini mixture. If necessary, add a little saly to taste. Stir in egg, black pepper, flour, and baking powder. Mix thoroughly.
- In a large heavy skillet (I used cast iron), heat 2 tablespoons of oil over medium-high heat. Drop small bunches of zucchini into the pan, but do NOT overcrowd. Cook for 3 to 4 minutes, then flip and cook an additional 2 to 3 minutes more. Remove fritters and place on a paper towel lined plate to drain excess fat. Season immediately with a little extra salt. Repeat until batter is finished.
