Zucchini Fritters

September 24, 2014
I know, I know. The blogging world has officially moved to the fall season of pumpkins, apples, and everything comfort. Nevertheless, I bought a couple zucchini the other day and made some delicious fritters out of them. And despite it being late September, I couldn’t wait to share them with you 🙂

I still see zucchini at the farmer’s markets, so it’s not too late, right?
Either way, this is one tasty recipe. Moreover, it’s super easy to make. The garlic and onion provide extra flavor to the shredded zucchini, while the cornmeal yields a more distinct texture than your standard flour. Plus, it’s an easy way to sneak extra veggies into your meal; healthy AND delicious…it’s a win win situation!
So if you’re looking for a flavorful side or fun appetizer, give these fritters a try. They are delicious warm from the skillet with a dollop of sour cream. Enjoy!
What’s your favorite way to prepare zucchini? Let me know below!

Zucchini Fritters

Yields: 10 fritters (dropped by 1/4 cup)
Time: 25-30 minutes
Ingredients
  • 5 cups grated zucchini, about 2 medium
  • 1/2 tsp salt
  • 1/4 cup plus 2 tbls. cornmeal
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp baking powder
  • 1 egg
  • Sour cream for topping

Directions:
  • After grating your zucchini, (I use my food processor, but a box grater would also work) transfer the shreds to a mesh strainer and sprinkle the zucchini with salt. Toss gently. 
  • Let the strainer sit over the sink for about 10 minutes as the salt draws out extra moisture from the zucchini. After 10 minutes, use a clean dish towel, squeeze out any remaining moisture from the zucchini, and transfer the shreds to a large bowl.
  • Combine remaining ingredients, except for the sour cream, with the zucchini and mix until fully incorporated.
  • While combining the ingredients, preheat a skillet over medium heat.
  • Spray the skillet with cooking spray and drop the zucchini mixture, by 1/4 cup, onto the hot surface; you may need to lightly press the zucchini into a flat circle with your finger tips.
  • Cook for 3-4 minutes, or until lightly browned on one side. Flip, and repeat for an additional 2-3 minutes or until browned on the opposite side.
  • Repeat with remaining batter.
  • Serve with a dollop of sour cream, and enjoy!

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