Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, zucchini fritters. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Zucchini Fritters is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Zucchini Fritters is something which I’ve loved my whole life. They’re nice and they look fantastic.
With freshly grated zucchini, egg, flour, and herbs, they are easy. Serve with a garlicky lemony sour cream dipping sauce. Zucchini Fritters - These fritters are unbelievably easy to make, low calorie, and the Now these fritters are unbelievably easy to whip up.
To begin with this particular recipe, we must first prepare a few ingredients. You can have zucchini fritters using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Zucchini Fritters:
- Make ready 2 lb zucchini about 2 large or 5 medium
- Make ready 1 tsp plus 1/2 tsp salt
- Take 1/2 cup chopped green onions
- Make ready 2 cloves garlic minced
- Take 3/4 cup all-purpose flour
- Make ready 1/4 cup Parmesan
- Prepare 2 large eggs lightly beaten
- Prepare 1/2 tsp ground black pepper
- Take Olive oil for sautéing
- Take Sour Cream to serve
Zucchini Fritters have been a family favorite for years and are a staple in our home all summer long. We love the crisp edges, tender centers and how easy they are to make. Zucchini fritters made extra crispy and extra tasty with the addition of parmesan! Crispy on the outside, and moist but not soggy on the inside.
Instructions to make Zucchini Fritters:
- Wash zucchini and trim off ends. Grate on the large holes of a box grater. Place the grated zucchini in a large mixing bowl, stir in 1 tsp salt and set aside for 10 minutes.
- After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. It is amazing how much water comes out! You should end up with 3 1/2 to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl.
- Add the chopped green onions, garlic, flour, parmesan and eggs to the zucchini mixture. Season with 1/2 tsp salt and 1/2 tsp black pepper. Stir until well combined.
- Place a large heavy bottomed cast iron or non-stick skillet over medium-high heat. Add 2 Tbsp olive oil. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time (or use an ice cream scoop to create equal size fritters) and flatten out the tops slightly to make them pancake shaped. Sauté 3-5 minutes per side or until golden brown. Serve warm with a dollop of sour cream. Enjoy!
Zucchini fritters turn your favorite summer vegetable into crisp, golden patties. Take one bite of these surprisingly low-carb fritters, and I guarantee you'll be going back for seconds. Prepare the Zucchini - Grate the zucchini using a box grater or food processor and then squeeze out the liquid. You want to make sure you squeeze, squeeze, squeeze. Learn how to make easy and delicious zucchini Fritters or zucchini pancakes/ zucchini cakes/zucchini patties.
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