Zucchini Fritters
Ingredients
- 1 pound zucchini (about 3 medium), coarsely grated
- 1 teaspoon kosher salt
- 1/2 cup sour cream
- 1 clove garlic
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- Pinch salt
- 1 large egg
- 1/2 cup all-purpose flour
- 3 green onions
- 1 teaspoon fresh thyme
- 1 teaspoon fresh basil
- 1/2 teaspoon lemon zest
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup canola oil
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Instructions
- Sprinkle grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes.,Press down with a wooden spoon to push out more of the water. Wrap it in paper towels and try to squeeze out more liquid.
- Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.
- Whisk the egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt, and pepper. Mix to combine well.
- Heat the oil in a large skillet (we recommend a 10-inch cast iron skillet) over medium high heat until the oil is shimmery and hot. Test the oil by flicking a little flour into it. If the flour sizzles, it's ready.,Working in batches, drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side.,Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
- Serve immediately with sour cream dipping sauce. Fritters can be kept warm by placing on a sheet pan in a warm oven, or reheated under a broiler for a minute or two.,Serve as an appetizer, or as a vegetable side. For extra fun, top with a poached or fried egg.,Did you love this recipe? Let us know with a rating and review!,Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne,Have leftovers, or need to make ahead? You can make ahead these fritters and keep them chilled in the refrigerator for up to 1 week, or frozen for up to 3 months. If frozen, thaw overnight in the fridge. To reheat, spread them out on a lined baking sheet and put them in a 350°F oven until heated through.
Source
Original recipe: View Original
