Friday, March 12, 2010

Zucchini Fritters

Seeking for more ways to consume my favorite veggie, I made zucchini fritters that satisfied my taste buds for something lightly fried and a craving for zucchini....It was gently fried and the edges were crispy and delightful! To add more flavor, I added a slight twist to the batter - fresh herbs rosemary and thyme.

Zucchini Fritters


1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt
Ground black pepper
1 large egg
2 scallions, finely chopped

Chopped fresh rosemary, one tsp

Fresh thyme, one tsp

1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil


1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by squeezing the liquid out by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)

2 Whisk egg in a large bowl; add the zucchini, flour, fresh rosemary and thyme, scallions, and 1/4 teaspoon of pepper. Mix to combine well.

3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. 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.

No comments:

Post a Comment