If you find yourself overloaded with zucchini or summer squash, here’s a great recipe to turn to: fritters!
Fritters can made from anything from cabbage to corn. In short, they’re finely chopped or grated vegetables bound by flour and egg. The key to making good fritters lies in finding the balance of egg and flour: too much flour and the fritters can taste gummy; too many eggs, and the fritters will taste, well, eggy; too much of both, and you’ll make pancakes!
As with veggie burgers, I love making a test patty not only to see if the fritter will hold its shape while being cooked but also to test for seasoning. This simple step saves a lot of heartache down the road.
As with making potato latkes, the key when making summer squash fritters is to let the grated squash drain in a colander for at least 15 minutes to allow the excess moisture to drain out. Removing the moisture is key to ensure the fritters brown and crisp properly in the pan.
Made with 5 ingredients, these simple fritters are a snap to throw together. When I’m up for it, I’ll make some tzatziki to serve alongside, but they are delicious on their own too, with a squeeze of lemon and a pinch of flaky sea salt. Give them a whirl! I know you’ll love them.
How to Make Zucchini Fritters
Gather your ingredients: scallions, zucchini, flour, salt, egg. Coarsely grate the zucchini and transfer to a colander. Draining the zucchini or summer squash in a colander for 15 minutes at least is critical to removing moisture and therefore ensuring the zucchini brown and crisp nicely in the pan. Make the zucchini fritter “batter” by combining all of the ingredients in a large bowl. Portion the batter into balls … … then fry in a skillet for 2 minutes a side. Serve with lemon, sea salt, and tzatziki if you are up for it. 4.8 from 10 reviews
