Zucchini Fritters

5 from 1 vote

Zucchini fritters taste very good, the parsley and dill bring such a nice summery flavor. They are best served warm alongside some garlic sour cream and can make a great lunch or appetizer.

Servings servings

Prep Time 20

Cook Time 15

Total Time 35

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Ingredients

1 ½ pounds (700g) about 2 medium zucchini , grated
1 tsp salt
1/4 cup (25g) grated Parmesan
3 green onions , finely chopped
1 clove garlic
1/4 cup (4 tbsp) fresh parsley and dill , chopped
1/4 cup (35g) all-purpose flour
1 large egg , beaten
salt and freshly ground black pepper , to taste
2 tbsp olive oil

Instructions

Place the zucchini in a sieve,colander over a bowl or use a salad spinner, add salt and set aside for 10 minutes to release the liquid. Press down with a spoon, or spin it, to release more of the liquid. Even better, you can transfer the grated zucchini into a kitchen towel or cheesecloth, wrap it and squeeze out the remaining liquid. This is an important step as of it depends how crispy the fritters will be.
Place the squeezed zucchini into a bowl, add Parmesan cheese, green onions, garlic, parsley and dill, egg, flour, salt and pepper. Mix until well combined.
Heat oil in an nonstick skillet over medium heat. Drop spoonfuls of batter into the skillet and flatten with the back of the spoon or spatula. Cook each fritter for about 3 to 4 minutes or until the bottom is golden and crispy; flip and cook for 3 more minutes on the other side.
Transfer to paper towels to drain the excess oil.
Serve hot with garlic sour cream. Enjoy!