Zucchini is lovely. It just screams summer. That’s probably why these zucchini fritters make such a fabulous summer snack, side, or lunch. I don’t think I’ve ever met someone who doesn’t enjoy zucchini. It has a mild flavor and can be used in what seems to be an infinite number of ways. Although summer squash was recently found to be full of cancer-fighting antioxidants, let’s not pretend this is a healthy recipe by any means. My best hope is that the nutrition within the zucchini will cancel out the fact that this dish is fried and served sour cream. A girl can hope, right? Everything in moderation.
Taste: Fresh, rich, tangy, with a mild onion flavor.
Texture: Definitely the best part of any fritter recipe. Crispy, fried perfection on the outside with tender shreds of zucchini inside.
Ease: Only a few ingredients and a few steps.
Appearance: The fritters are slightly misshapen since they’re flattened right in the pan – but I think it gives them a loveable rustic quality. Plus huge dollops of sour cream are always mouthwatering.
Pros: Perfect way to use up summer’s bounty of zucchini.
Would I make this again? Yes.
From Everyday Food
- 3 medium zucchini (about 1 pound), coarsely grated
- coarse salt and ground pepper
- 1 large egg
- 2 green onions, finely chopped
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- sour cream, for serving
Place zucchini in a colander set in the sink and toss with 1 teaspoon salt; let sit 10 minutes, then press out as much liquid as possible. This will keep the fritters from becoming soggy. Meanwhile, in a large bowl, lightly beat egg, then add zucchini, green onions, flour, and 1/4 teaspoon pepper. Stir to combine.
Heat oil in a large skillet over medium heat. In two batches, drop batter in 2 tablespoonful mounds into oil. With a small spatula, gently flatten each mound and fry until browned, 2-3 minutes per side. Transfer to a paper towel lined plate to drain; sprinkle with salt. Serve with sour cream.
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