Zucchini Fritters
Crispy Zucchini Fritters are a delicious way to use up a bumper crop of fresh summer zucchini!
Course Appetizer, Dinner, Lunch, Side Dish
Cuisine American
Keyword crispy zucchini fritters, zucchini fritters
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 40 minutes
Servings
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– 4 servings (8 fritters total)
Calories 87.6 kcal
Author Blair
Ingredients
list of 9 items
1 lb. zucchini (about 2 ½ medium zucchini), shredded
1 ½ teaspoons kosher salt, divided
1 large egg
1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
¾ teaspoon garlic powder
Dash ground black pepper
¼ cup finely chopped green onion (plus extra for garnish, if desired)
½ cup all-purpose flour
Vegetable oil, for frying
list end
Optional Dip:
list of 2 items
¼ cup sour cream
¼ cup red pepper jelly
list end
Instructions
list of 6 items
1. In a colander set over a large bowl, toss together shredded zucchini and 1 teaspoon kosher salt. Let drain for 15 minutes, stirring occasionally.
2. Wrap the zucchini in a dish towel or cheesecloth and squeeze out as much liquid as possible.
3. In a large bowl, whisk together egg, thyme, garlic powder, pepper and remaining ½ teaspoon salt. Stir in zucchini and green onion. Gradually sprinkle
in the flour, stirring until well combined.
4. In a large skillet, pour enough oil to a depth of ¼-inch. Heat the oil over medium heat. Line a rimmed baking sheet with paper towels and set aside.
5. Working in batches, drop zucchini mixture in heaping 3-tablespoon mounds in the hot oil. Gently flatten the mounds into ½-inch thick patties. Cook the
zucchini fritters for about 2-3 minutes per side, or until golden brown and cooked through. Transfer to the prepared baking sheet. Repeat with remaining
zucchini mixture.
6. To make the sauce, whisk together the sour cream and the red pepper jelly. Serve alongside the fritters.
list end
Recipe Notes
• This is a relatively small recipe that yields about 8 small fritters. It’s enough to feed about 3-4 people as a side dish, or about 2 people as an entree.
If you’re feeding a larger family, I recommend doubling the ingredients to make twice as many fritters.
• Make sure that your pan is hot enough so that the fritters sizzle in the skillet.
• Work in batches to fry the fritters — do not overcrowd the pan. If you’d like to keep the cooked fritters warm while you finish frying subsequent batches,
drain the cooked fritters on paper towels and then store them on a baking sheet in a 200 degree F oven until ready to serve.
• Summer is a great time to play with fresh herbs. I’ve included thyme here, but you can add just about any herbs that you prefer. Try fresh basil, parsley
or dill.
• The nutrition information provided is merely an estimate, and does not include the optional dipping sauce or any oil absorbed by the fritters while frying.
Recipe adapted from Southern Lady magazine.
Nutrition Facts
Zucchini Fritters
Amount Per Serving (2 fritters)
Calories 87.6 Calories from Fat 12
% Daily Value*
Fat 1.3g2%
Saturated Fat 0.4g3%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.5g
Cholesterol 46.5mg16%
Sodium 441.1mg19%
Potassium 323.8mg9%
Carbohydrates 16.1g5%
Fiber 2.3g10%
Sugar 2g2%
Protein 3.8g8%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
Crispy Zucchini Fritters are a delicious way to use up a bumper crop of fresh summer zucchini!
Course Appetizer, Dinner, Lunch, Side Dish
Cuisine American
Keyword crispy zucchini fritters, zucchini fritters
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 40 minutes
Servings
undefined
– 4 servings (8 fritters total)
Calories 87.6 kcal
Author Blair
Ingredients
list of 9 items
1 lb. zucchini (about 2 ½ medium zucchini), shredded
1 ½ teaspoons kosher salt, divided
1 large egg
1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
¾ teaspoon garlic powder
Dash ground black pepper
¼ cup finely chopped green onion (plus extra for garnish, if desired)
½ cup all-purpose flour
Vegetable oil, for frying
list end
Optional Dip:
list of 2 items
¼ cup sour cream
¼ cup red pepper jelly
list end
Instructions
list of 6 items
1. In a colander set over a large bowl, toss together shredded zucchini and 1 teaspoon kosher salt. Let drain for 15 minutes, stirring occasionally.
2. Wrap the zucchini in a dish towel or cheesecloth and squeeze out as much liquid as possible.
3. In a large bowl, whisk together egg, thyme, garlic powder, pepper and remaining ½ teaspoon salt. Stir in zucchini and green onion. Gradually sprinkle
in the flour, stirring until well combined.
4. In a large skillet, pour enough oil to a depth of ¼-inch. Heat the oil over medium heat. Line a rimmed baking sheet with paper towels and set aside.
5. Working in batches, drop zucchini mixture in heaping 3-tablespoon mounds in the hot oil. Gently flatten the mounds into ½-inch thick patties. Cook the
zucchini fritters for about 2-3 minutes per side, or until golden brown and cooked through. Transfer to the prepared baking sheet. Repeat with remaining
zucchini mixture.
6. To make the sauce, whisk together the sour cream and the red pepper jelly. Serve alongside the fritters.
list end
Recipe Notes
• This is a relatively small recipe that yields about 8 small fritters. It’s enough to feed about 3-4 people as a side dish, or about 2 people as an entree.
If you’re feeding a larger family, I recommend doubling the ingredients to make twice as many fritters.
• Make sure that your pan is hot enough so that the fritters sizzle in the skillet.
• Work in batches to fry the fritters — do not overcrowd the pan. If you’d like to keep the cooked fritters warm while you finish frying subsequent batches,
drain the cooked fritters on paper towels and then store them on a baking sheet in a 200 degree F oven until ready to serve.
• Summer is a great time to play with fresh herbs. I’ve included thyme here, but you can add just about any herbs that you prefer. Try fresh basil, parsley
or dill.
• The nutrition information provided is merely an estimate, and does not include the optional dipping sauce or any oil absorbed by the fritters while frying.
Recipe adapted from Southern Lady magazine.
Nutrition Facts
Zucchini Fritters
Amount Per Serving (2 fritters)
Calories 87.6 Calories from Fat 12
% Daily Value*
Fat 1.3g2%
Saturated Fat 0.4g3%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.5g
Cholesterol 46.5mg16%
Sodium 441.1mg19%
Potassium 323.8mg9%
Carbohydrates 16.1g5%
Fiber 2.3g10%
Sugar 2g2%
Protein 3.8g8%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
