Meet our newest obsession…zucchini fritters. Yes, they’ve been around forever but we’re just getting to them. Any recipe that can be made with potatoes vs veggies usually means the green stuff is riding the bench. Until today. We dove in feet first but our next attempt we’ll jump in head first.
The best part? This zucchini recipe tastes like potato cakes! Feed these to your picky family members and tell them they’re potatoes. They’ll never notice the difference since the green skin is peeled out prior to shredding.
This zucchini recipe represents fried zucchini fritters at their best. Instead of heavy grease you fry them in just a smidgen of coconut oil; the outside crisps up while the inside stays soft.
A few items to note:
SQUEEZE SQUEEZE SQUEEZE – Did you catch that? During the “squeezing” phase don’t rush. You want as much of the liquid out of the zucchini as possible. This will make them crunchy vs mushy. Ain’t nobody got time for soggy zucchini cakes.
SOUR CREAM – Sour cream is our favorite condiment and it doesn’t disappoint here. Sure you can skip it, but why do it? (Unless you’re making Vegan Zucchini Fritters). The coolness of the sour cream pairs wonderfully with the crunch exterior of the zucchini fritter.
FREEZE – We always get this question? Does “so and so” recipe freeze well. We had every intent to test it for you, but after snapping the final photo we chowed down on the rest. #foodieandwinefail
These zucchini fritters will have a spot in our rotating meal plan. We have a feeling they will make it on yours also.
- 2 Cups Shredded Zucchini (approx. 2 medium)
- 1 Tsp. Salt (divided in half)
- ⅓ Cup Self-rising Flour
- 1 Large Egg (Beaten)
- ¼ Cup Green Onions (Sliced)
- ¼ Cup Yellow or White Onion (finely diced)
- 1 Tsp. Garlic (Minced)
- ⅛ Tsp. Black Pepper
- ¼ Cup Cooking Oil (Vegetable, Coconut, Canola, etc.)
- Shred the zucchini and place in a sieve over a large bowl. Sprinkle with ½ tsp. salt and let stand for 10 minutes.
- After 10 minutes squeeze out as much liquid from the zucchini as possible.
- In a new large bowl, add the flour and eggs and whisk.
- Add the zucchini, green onions, onions, garlic and black pepper and gently fold to combine.
- Heat the oil in a large skillet over medium high heat.
- Scoop 1 Tablespoon of batter and place in hot oil. Press down gently to flatten. Repeat until the skillet is full, but the batter isn't touching.
- Cook about 2-3 minutes per side, until the outside is golden brown.
- Repeat the above 2 steps until all the fritters have been fried.
- Add a small pinch of salt and sour cream to each cake and serve immediately.
FOODIE AND WINE DRINK PAIRING RECOMMENDATIONS
Light Bodies White Wines: Rolle, Sauvignon Blanc, Gewürztraminer
Dry White Wines: Pinot Grigio, Pinot Blanc
Light Beers: Pilsner, Hefeweizen
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