Recipe adapted from Damn Delicious. My parents and I enjoyed these zucchini fritters with a piece of grilled salmon w/ japapeño mango salsa for dinner. I topped my fritters with KiteHillFoods Chive Cream Cheese, which made an awesome combo! You could also eat them with sour cream + chives, or just get creative with it! They may even taste good with some cholula or marinara sauce. In my opinion, you could probably have an endless variety of flavors that you mix in and top with, so have fun with it!
For me they turned out crispy on the outside and soft on the inside. Probably the only way to make them totally crispy throughout would be to make them very very thin, to squeeze out all the excess water/moisture REALLY well with the cheesecloth, and/or legitimately fry them, but I don't eat fried food too often.
Serves 4 as a side dish
- 1 1/2 pounds zucchini, grated
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 1 large egg, beaten
- Sea salt and freshly ground black pepper, to taste
- Olive oil for frying (or nonstick spray)
- Place grated zucchini in a colander over the sink. Add the 1 tsp salt and gently toss to combine. Let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
- In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
- Heat some olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
- Serve immediately and top with favorite toppings, like sour cream, chive cream cheese, hot sauce, marinara, etc.