It is a miracle that there is a photo of these Zucchini Fritters.
These were so ridiculously good, we were shoving them in our faces as fast as I could cook them.
Even if you are suffering from zucchini overload by this point in the summer, I STRONGLY encourage you to make these.
They are light, tangy, and melt in your mouth delicious.
The recipe that I (mostly) used came with a suggested dipping sauce but honestly, who needs sauce. Not us. The recipe also said this makes enough fritters for 4 people and we certainly proved that to be a lie.
Here’s what you need:
Zucchini, Green Onions/Scallions, Egg, Pecorino Romano Cheese (or Parmesan), Cornstarch, Flour (not pictured), Vegetable Oil, Salt & Pepper
Cut the ends off of 2 medium zucchini and shred the zucchini with a grater. If you are making a bigger batch, you can use a food processor but I didn’t think it was worth cleaning the whole food processor for only 2 zucchini.
Place the grated zucchini in a strainer or colander and toss with 1/2 teaspoon of salt. Let the zucchini rest for 10 minutes so that some of the liquid drains out.
While the zucchini is draining, finely chop 2 scallions (green onions) and 1/4 cup of Pecorino Romano (or parmesan) cheese.
See how much liquid has drained out of the zucchini?
We want the zucchini to be as dry as possible so to soak up even more liquid, dump the zucchini out on a clean kitchen towel and squeeze as much moisture out as you can.
You actually need to do this over the sink to get all of the moisture out and not make a mess.
Also, this will turn your towel green so if that bothers you, opt for paper towels. (I ended up soaking my towel in bleach and oxiclean for 2 days.)
Place the dried zucchini in a medium bowl. Add 1 egg, 2 finely chopped green onions, 1/4 cup of grated Romano cheese, and 1 Tablespoon of cornstarch.
Season with 1/2 teaspoon salt & pepper and add 1/4 cup flour.
Gently mix it all together.
Heat 1/3 cup of vegetable oil over medium high heat in a large pan. Carefully test the oil by flicking a droplet of water in the skillet. If it sizzles, the oil is ready to go.
Drop spoonfuls of the zucchini mixture into the hot oil. I used my medium sized ice cream scoop which is about 1½-2 Tablespoons.
Cook until golden and crisp – 2-3 minutes per side.
Drain the fritters on a paper towel. Work in small batches so they don’t crowd the pan.
You can hold the cooked fritters in a warm oven (200 degrees) but I would put them on a cooling rack placed over a baking tray. If you just put them on a plate, they will start to get soggy.
I planned to serve these with a dollop of sour cream but as I mentioned before, there’s no time for dipping sauce or dollops when fritters are this good!
These would be a great side dish to almost any meal. They would also make great appetizers.
I’d be happy to eat them for breakfast, lunch, dinner, snack time…anytime.
I’m not a huge fan of frying things but these are going straight to the top of the yearly zucchini recipe rotation.
Here’s the recipe: Adapted from Bon Appétit