Zucchini Fritters
50kcal
Ingredients
- 1 pound fresh zucchinis
- 1 large egg
- ½ teaspoon baking powder
- 1 garlic clove (minced)
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ¾ teaspoon salt (divided)
- ⅓ cup chopped scallions
- 2 tablespoons heavy cream (or whole milk)
- ½ cup all-purpose flour
- olive oil (as needed for frying)
Method
- Wash and trim the ends of the zucchinis, and then grate them using the coarse side of a box grater.
- Put the grated zucchini in a fine-mesh strainer over a bowl, sprinkle with ½ teaspoon of salt, toss to combine, and let it sit for 10 minutes. Afterward, squeeze out all the moisture using a clean kitchen towel.
- In a large bowl, lightly beat an egg then stir in the remaining ingredients, except oil. Mix well.
- Heat about one-third of an inch of olive oil in a cast-iron skillet over medium heat until it shimmers.
- When the oil is hot, spoon portions of the zucchini mixture into it, making sure not to overcrowd the pan. Cook in batches if necessary.
- Flatten each portion with the spatula and cook until both sides are golden brown and crispy, about 3-4 minutes per side.
- Transfer the cooked fritters to a paper towel-lined plate or a wire rack to remove excess oil and maintain their crispiness. Cook the remaining fritters.
Nutrition
Calories50kcalCarbohydrates7gProtein2gFat2gSaturated Fat1gPolyunsaturated Fat0.2gMonounsaturated Fat0.5gTrans Fat0.002gCholesterol22mgSodium208mgPotassium146mgFiber1gSugar1gVitamin A195IUVitamin C9mgCalcium28mgIron1mg
Notes
- Egg. The ingredients image above displays 2 eggs because I've doubled this recipe. Please don't let this confuse you. Just remember, for every pound of zucchini, you only need one large egg
- Drain Zucchinis: Squeeze out excess moisture using a clean kitchen towel or paper towel to prevent mushy fritters. For people with arthritis in their hands, draining the grated zucchini using a salad spinner before squeezing it with towels will make this task less stressful.
- Portion Consistently: Use a tablespoon measuring spoon or ice cream scoop to portion the batter evenly. This ensures that all your fritters are the same size and cook at the same rate.
- Serving Size: This recipe should yield approximately 10 fritters.
- Storing. You can keep the leftovers in the fridge for up to 3 days or 3 months in the freezer. However, be aware that they may lose some crispiness over time.
- Reheating. You can reheat them in an oven, toaster oven, or air fryer at 375°F for a few minutes. Don't reheat your fritters in a microwave, as it can make them soggy.