Sides
Zucchini Fritters
Description
Figuring out what to do with a mass influx of zucchini is a challenge I relish every summer. These cheesy, crispy Zucchini Fritters are a sensational seasonal solution! A savory zucchini pancake, they’re crisp outside, tender inside, and great for a side or even brunch!
Ingredients
- 5 cups shredded zucchini* about 21 ounces or 3 medium; no need to peel
- 3 green onions finely chopped
- 3 large eggs lightly beaten
- ½ cup Italian seasoned whole wheat breadcrumbs
- ⅓ cup white whole wheat flour or all-purpose flour
- 1 ½ teaspoons dried basil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt plus additional for serving
- ½ teaspoon ground black pepper
- 1 teaspoon baking soda
- Zest of 1 small lemon reserve fruit for serving
- ½ cup freshly grated, melty cheese such as cheddar, mozzarella, fontina, or gruyere
- 1-2 tablespoons extra-virgin olive oil for frying
- Plain nonfat Greek Yogurt for serving
- Chopped fresh chives or green onions for serving
- Squeeze fresh lemon juice from lemon above
Directions
- If you’d like to keep the fritters warm between batches, preheat your oven to 200℉. Spread the shredded zucchini onto a clean kitchen towel and press out as much moisture as possible, changing the towel once or twice as needed.
- Place the zucchini in a large bowl, then add the green onions, beaten eggs, breadcrumbs, flour, basil, garlic powder, salt, pepper, baking soda, and lemon zest.
- Mix with a fork until completely combined, switching to use your fingers if needed to make sure all of the ingredients are evenly distributed. Fold in the cheese.
- In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Scoop a scant 1/4-cup portion of the fritter batter onto the frying pan and flatten into an even layer.
- Cook until golden on the first side until dark golden, about 4 minutes, then flip and continue cooking until the second side is golden as well, about 3 minutes more. Depending upon your skillet, you may need to adjust the heat as you go to ensure the pancakes cook all the way through but still get crisp on the outside without burning.
- As soon as they come off of the skillet, season the freshly cooked fritters with an additional pinch of kosher salt. Repeat with the remaining pancakes, keeping batches warm in the oven as desired. If excess liquid collects in the bottom of the bowl, discard it. Serve warm, topped with a squeeze of fresh lemon juice, Greek yogurt, and chives as desired.
