Zucchini Fritters
Servings 12 servings (may vary)
Calories 92kcal
Ingredients
- 1 1/2 -2 lbs zucchini (about 3-4 medium)
- 1/2 tsp table salt
- 1/2 cup thinly sliced green onions plus additional for garnishing
- 1/3 cup all purpose flour
- 1/3 cup shredded Parmesan cheese
- 2 Tbsp cornstarch
- 1 tsp granulated garlic
- 1/2 tsp seasoned salt
- 1/2 tsp black pepper
- 1/2 tsp baking powder
- 2 large eggs lightly beaten
- 4 Tbsp olive oil for frying
- sour cream, creme fraiche, comeback sauce or Ranch for serving
Instructions
- Shred zucchini using a food processor or a box grater. Place into a colander and sprinkle with 1/2 teaspoon salt. Let stand 15 minutes, then drain and place into a clean kitchen towel. Twist towel to ring the zucchini and remove as much moisture as possible.
- To a medium size bowl, add zucchini with green onions, flour, Parmesan, cornstarch, granulated garlic, seasoned salt, black pepper, baking powder and eggs. Mix well, until fully combined.
- Heat a couple of drizzles of olive oil in a non stick skillet or griddle. (You'll need to add more between batches.)
- Use a medium scoop to divide the mixture frying in batches for about 3 minutes per side or until golden. Once turned, press to 1/3-1/2 inch thickness. (Wait to press until the fritter is turned, otherwise the zucchini mixture may stick to the spatula.)
- Remove to a paper towel lined platter or sheet pan, keep warm until serving garnished with sour cream and green onions.
Nutrition
Serving: 1serving | Calories: 92kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 259mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg