Zucchini takes the centre stage in this easy and delicious fritter recipe that is perfect as an app or as a main dish!
My mom makes a mean potato pancake. She’s been making it since I was a child and it always hits the spot. Note to self- see if she’ll volunteer the recipe for the blog! I’ve been craving something of a similar taste for quite some time now but have been trying desperately to add more veggies into my meals because of baby boy.
I decided to try my hand at zucchini fritters. I’m pretty adept at making potato latkes around the holidays (I make trays and trays for dinner parties!) So I knew I’d have the basics of a good zucchini fritter down. Drain as much as the liquid as you possibly can! Season properly, use a small measuring cup to measure out each fritter so they can be of uniform size and don’t be afraid of a little oil!
I loved these fritters because they require such few ingredients. And unlike potato latkes, they don’t start to brown up the second you shred them- anyone else hate that about potatoes!?
Best of all you can make them ahead of time and warm up quickly when you want to eat them. I’m thinking topped with eggs for breakfast, with a side salad for lunch, or with a dollap of sour cream for the perfect appetizer.
Regardless they’ll make a great addition to your meal plan!
Read on for the recipe and happy Meatless Monday!
EASY ZUCCHINI FRITTERS
- 4 large zucchini
- 2 eggs beaten
- 1/2 cup flour
- 1/4 cup parmesan cheese
- 1 tbsp Sriracha sauce optional
- 5 scallions, minced
- 1/4 tsp salt
- sour cream and chives for garnish
- Grate zucchini into a large bowl. Add a dash of salt and let sit for 10-15 minutes. Let drain over a colander. Drain out all excess water from zucchini using a cheesecloth, cloth towel or your hands. You may not think there's a lot of liquid but there's actually quite a lot! The more of the water you are able to get out, the crisper your fritters will be. Too much water and the insides will taste soggy.
- Place zucchini back in bowl and add in flour, beaten eggs, cheese, Sriracha sauce, scallions and salt. Mix well.
- Add oil to a hot skillet. Gently scoop out mixture with a measuring cup and place onto pan. I used a 1/8 cup but I'd suggest 1/4 cup if you want a thicker fritter.
- Cook 3 minutes on each side until crisp. Let drain on a paper towel lined baking sheet until whole batch is complete. Serve with sour cream and chives.
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