Zucchini Fritters Recipe
Serves 25 mins prep10 mins cook
This Zucchini Fritters Recipe are the best way to use up garden zucchini. They come together in no time at all, and cook up even quicker. By squeezing out all the water from the grated zucchini you'll get the fluffiest, lightest fritter everyone will go nuts for.
0 servings
What you need
Instructions
0 Wash, dry the zucchini, and grate it. I used 2 small zucchini’s for this recipe which yielded 2 cups for me. Place the zucchini into a nut milk bag or cheesecloth (or use your hands) and strain out as much water as you can. You can save the zucchini water for smoothies if you wish. 1 In a separate bowl, crack two eggs, add the cheese, salt, grated zucchini, and flour. Stir it really well until fully combined. Head over to the stove and place a skillet with the olive oil on medium-high heat. Once the oil heats up and shimmers, turn the heat down to medium. 2 Scoop 1/4 cup of the zucchini mixture into the pan and make sure there’s space in between each fritter. You can also scoop the mixture into the oil with a spoon as well. I usually fry 4 at a time. 3 Let it cook for a few minutes, once you see the bottom and the edges are getting golden, flip it over and continue to fry it for a few more minutes. Lay each zucchini fritter onto a plate lined with paper towel as you continue fry the rest. 4 If you notice that there’s no oil in the pan, you can always add a touch more before you fry the second batch. I got 7 medium fritters out of this recipe but you can make them as big or as small as you wish. Enjoy with sour cream, yogurt dip, ranch, or on their own.View original recipe