Active Time: 15 MinsTotal Time30 Mins
Yield: Serves 6 (serving size: 2 fritters)
Crispy, salty zucchini fritters make for an excellent appetizer or side dish. Best served fresh out of the pan, this recipe is a great way to use up a bumper crop of fresh summer zucchini.
Ingredients
- 1 pound (about 2 medium) zucchini, grated
- 3/4 teaspoon kosher salt, divided
- 1 1/2 ounces (about 1/3 cup) all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2large eggs, lightly beaten
- 1garlic clove, finely chopped (about 1 tsp.)
- 3 tablespoons olive oil
- 4 teaspoons reduced-fat sour cream
- 2 tablespoons finely chopped fresh chives
Nutritional Information
- Calories 142
- Fat 10g
- Satfat 2g
- Unsatfat 7g
- Protein 5g
- Carbohydrate 9g
- Fiber 1g
- Sugars 2g
- Added sugars 0g
- Sodium 332mg
- Calcium 6% DV
- Potassium 5% DV
- Calories 142
- Fat 10g
- Satfat 2g
- Unsatfat 7g
- Protein 5g
- Carbohydrate 9g
- Fiber 1g
- Sugars 2g
- Added sugars 0g
- Sodium 332mg
- Calcium 6% DV
- Potassium 5% DV
How to Make It
Step 1
Preheat oven to 250°F. Stir together zucchini and 1/4 teaspoon of the salt in a large wire-mesh strainer set over a large bowl. Let stand until zucchini has released water, about 15 minutes. Discard liquid. Place zucchini in a kitchen towel, and squeeze to remove excess water. Add zucchini to a large dry bowl.
Step 2
Add flour, Parmesan, eggs, and garlic to bowl with zucchini; stir until combined.
Step 3
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium. Add 1 heaping tablespoon zucchini mixture to skillet, flattening with spoon to create a 3-inch round. Repeat to make 3 more fritters. Cook until golden brown and slightly crisp, about 2 minutes. Flip and continue cooking until browned on both sides, about 1 more minute. Transfer fritters to a large baking sheet lined with a wire rack, and keep warm in preheated oven. Working in batches, repeat with remaining oil and batter.
Step 4
Sprinkle fritters with remaining 1/2 teaspoon salt, and top evenly with sour cream and chives. Serve immediately.
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