Monday, August 30, 2010

Zucchini Fritters

Zucchini Fritters

These golden brown zucchini fritters may not be the prettiest looking side dish, but boy are they tasty! They're crunchy on the outside, smooth and creamy on the inside, and have a nice salty, oniony flavor. Even if you are not a big fan of zucchini, I recommend trying these!

This recipe is adapted from the zucchini fritter recipe posted over at Simply Recipes:

Zucchini Fritters

1 lb zucchini (coarsely grated)
1 tsp kosher salt
1 egg (lightly beaten)
2 green onions (finely chopped)
1/2 c all-purpose flour
1/4 tsp black pepper
1 tsp smoked paprika (optional)
1/2 c canola oil

1. Stir the grated zucchini and salt together in a large bowl. Let the bowl sit for 10 minutes so that the salt can draw the excess water out of the zucchini. After the ten minutes are up, remove all of the excess water from the zucchini. (I do this by taking big handfuls of zucchini and squeezing them over my kitchen sink.)

2. Place the zucchini in a large bowl and add the egg, chopped green onion, flour, black pepper, and paprika if using. Stir until everything is well combined.

3. Place the canola oil in a large skillet. Heat the oil until it starts to shimmer (approximately 325°).

4. Drop five or six rounded tablespoons of the fritter batter into the hot oil and then flatten each mound slightly with a spatula. Cook the fritters 1-2 minutes, flip them, and then cook them for an additional 1-2 minutes. The fritters should be a nice golden brown color on both sides. Move the fritters to a paper towel lined plate and sprinkle them with a little salt. Repeat this process until you run out of fritter batter.

5. Eat the fritters while they are still warm.
Notes:
  • This recipe is very versatile, so feel free to play around with it! If you want your fritters to have a bit of heat, try adding a pinch of chipotle powder or a splash of red pepper flakes. You can also replace the green onion with a finely minced clove of garlic or a few tablespoons of finely chopped onion.

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