Fearing that we would not have enough food for the 24 people attending my mother’s break fast last Wednesday, I offered to chip in and try something new. I made these zucchini fritters, which were a perfect complement to the brunch style meal, and finished off by our guests in maybe 10 minutes flat. Which was great, considering we had enough leftovers of other food to serve an army (probably owing in part to the 4 dozen bagels my mom ordered).
These were easy to make, especially if you have a food processor on hand, and seriously tasty. Try them now while zucchini is all over the place!
Zucchini Fritters
Adapted from Smitten Kitchen
Makes about 30-35 fritters.
- 6 medium zucchini
- 1 1/2-2 medium sweet onions
- 3 tsp. kosher salt, plus extra to taste
- 3 large eggs, lightly beaten
- Freshly ground pepper
- Garlic powder
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp. baking powder
- Olive oil or vegetable oil, for frying
- Sour cream or plain Greek yogurt (to serve, optional)
1. Cut ends off zucchini and grate either with a box grater or using the shredding blade of a food processor (SO happy to be able to use my parents’ food processor). Move zucchini to a colander. Repeat with the onion.
2. Add Kosher salt to the zucchini and onion and toss (this will draw out the water). Allow to sit in the colander in a sink for 10-15 minutes. Extract the water, either by pressing down to release water through the holes of the colander, or wrapping with a paper towel and squeezing. Try to get out as much water as possible, this will make it easier for frying.
3. Return zucchini and onions to a bowl and season with a bit more salt (some of it will wash down the drain), freshly ground pepper, and garlic powder. Stir in eggs. In a small bowl mix together flour and baking powder, then stir into the zucchini mixture.
4. In a large frying pan heat 2-3 tbsp. oil over medium high heat until shimmering. Drop spoonfuls of zucchini mixture into pan, being careful as oil is very hot. Cook over medium high heat until fritters are crisp, about 3-5 minutes per side. Remove to a plate covered with paper towel to drain.
5. Move fritters to a baking sheet covered in tin foil. When ready to serve, heat in the oven at 200 degrees for 10-20 minutes, until hot and crisp. Serve with sour cream, Greek yogurt, or topping of your choice. They’re even tasty on their own!
