Zucchini Fritters
Print Options
Zucchini season is upon us, and already neighbors are coming by with bounty to share. Here is a favorite recipe for zucchini fritters, which look a lot like potato latkes, except without the potato. A tasty, easy option if you are trying to get your kids to eat more veggies. Plain yoghurt works just as well as a condiment with these as sour cream.
Zucchini Fritters Recipe
Print Options
Ingredients
- 1 lb of zucchini (about 2 medium sized), coarsely grated
- Kosher salt
- Ground black pepper
- 1 large egg
- 2 scallions, finely chopped
- 1/2 cup all-purpose flour
- 1/2 cup grape seed oil or olive oil
- Sour cream or plain yoghurt
Method
1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or 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, 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.
Serve immediately, with sour cream or plain yoghurt on the side.
Never miss a recipe!
Subscribe to Simply Recipes free via email: (more details)
This dish is a favorite in Turkey and called "mucver"- somewhat difficult to pronounce. You can replace the scallions with minced onions and add finely chopped parsley and dill, which give a lovely subtle herb flavor. Some recipes also call for crumbled feta cheese. If you do not prefer the fried version, you can place the mixture in a shallow non-stick baking dish and cook for about 50 mins to an hour in a preheated oven (around 200 degrees C). Makes a delicious combination with garlic yoghurt.