I had planned to make Italian Sausage Soup one night since that is always a big hit in my house. But I never did make it because we were too busy winging it. So, I had some extra zucchini lying around and decided to make myself a little snack one afternoon. These zucchini fritters came together so quick that I only wish I'd had more zucchini. Seems like you could make a large batch of these and freeze them for a snack any time.
I kind of wish I'd had this recipe on hand last week. With a smaller scoop, these would have made an awesome appetizer. These would have been a big hit at my husband's birthday dinner.
But speaking of a big hit, my son ate three of these! My daughter is in a bit of a phase about "green things" right now and wouldn't try it. But William gobbled them up.
I found the recipe on smitten kitchen. She called for scallions in her, which I didn't have so I just skipped. I did think scallions would be a nice addition, or even some diced and softened white onion. She also made a lemon sour cream to put on top. I love lemon, so I did not hesitate to follow that detail. It really made a huge impact. I think next time I'm going to throw some lemon zest into the fritter batter, too.
The recipe below made about seven fritters in a 2" diameter. Next time I will be doubling the recipe for sure! These will be a lovely accompaniment to a salad and a glass of wine in the summer months.
Zucchini Fritters with Lemon Sour Cream
ever so slightly adapted from smitten kitchen
For the fritters
2 medium zucchini
1 teaspoon salt, plus more to taste
1 large egg, lightly beaten
fresh ground black pepper
1/2 cup all purpose flour
1/2 teaspoon baking powder
oil (I used canola)
Trim the ends off the zucchini and grate them on the holes of a large box grater. You could use the shredding blade of a food processor. But I was in the mood for a quick snack, not a huge mess to clean. So I used my flat grater set over a bowl.
I shredded the zucchini into a large bowl, then tossed it with 1 teaspoon of salt. The salt extracts any excess moisture in the zucchini. You can leave it to sit for 10-15 minutes. Or you can do what I did, and leave it to sit while you head out to preschool pick up. Once I got back home, I transferred the zucchini to a colander and used my hands to squeeze out the moisture and returned it to the bowl.
You can add more salt at this point, if you'd like, which I did. Stir in the eggs and black pepper (and lemon zest at this point if you're using it). Add the flour and baking powder and stir to combine.
In a large skillet, heat the oil over medium-high heat. Use a spring loaded ice cream scoop and add mixture to the oil. Use a small fork to spread the fritter out and flatten them a bit. Cook until browned, about 3-4 minutes. Flip them over and cook on the other side, 2-3 minutes. When cooked, transfer to a paper towel lined plate to absorb and excess oil. You can hold the fritters in your oven (or toaster oven, if you're looking to not make a big production out of these) while you prepare the remaining fritters.
For the Lemon Sour Cream
1/2 cup sour cream
1 tablespoon lemon juice
zest of half a lemon
pinch of kosher salt
Combine the sour cream and lemon juice in a small bowl. Just before serving, top the fritters with the sour cream, lemon zest and a small sprinkle of kosher salt.