Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, zucchini fritters. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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. Simply grate your zucchini, drain them completely using a.
Zucchini Fritters is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Zucchini Fritters is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have zucchini fritters using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Zucchini Fritters:
- Get 2 lb zucchini about 2 large or 5 medium
- Get 1 tsp plus 1/2 tsp salt
- Take 1/2 cup chopped green onions
- Get 2 cloves garlic minced
- Take 3/4 cup all-purpose flour
- Take 1/4 cup Parmesan
- Prepare 2 large eggs lightly beaten
- Get 1/2 tsp ground black pepper
- Prepare Olive oil for sautéing
- Make ready Sour Cream to serve
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. 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 made extra crispy and extra tasty with the addition of parmesan! Crispy on the outside, and moist but not soggy on the inside. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Fritters are very popular in the Middle East. They are eaten hot or at room temperature as a The perfect use for small, sweet new zucchini.
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