Zucchini Fritters. With freshly grated zucchini, egg, flour, and herbs, they are easy. Serve with a garlicky lemony sour cream dipping sauce. Zucchini Fritters - These fritters are unbelievably easy to make, low calorie, and the Now these fritters are unbelievably easy to whip up.

They're bound to become a favorite! I initially posted this recipe many years ago and for. Zucchini fritters turn your favorite summer vegetable into crisp, golden patties. You can Have Zucchini Fritters using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Zucchini Fritters

What You needis 2 lb of zucchini about 2 large or 5 medium.
It's 1 tsp of plus 1/2 tsp salt.
Lets Go Prepare 1/2 cup of chopped green onions.
Lets Go Prepare 2 cloves of garlic minced.
It's 3/4 cup of all-purpose flour.
Lets Go Prepare 1/4 cup of Parmesan.
What You needis 2 of large eggs lightly beaten.
Lets Go Prepare 1/2 tsp of ground black pepper.
It's of Olive oil for sautéing.
What You needis of Sour Cream to serve.

Take one bite of these surprisingly low-carb fritters, and I guarantee you'll be going back for seconds. Zucchini Fritters have been a family favorite for years and are a staple in our home all summer long. As soon as our zucchini are ripe, there is a batch of these fritters sizzling on the stove. Zucchini fritters made extra crispy and extra tasty with the addition of parmesan!

Zucchini Fritters instructions

Wash zucchini and trim off ends. Grate on the large holes of a box grater. Place the grated zucchini in a large mixing bowl, stir in 1 tsp salt and set aside for 10 minutes..
After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. It is amazing how much water comes out! You should end up with 3 1/2 to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl..
Add the chopped green onions, garlic, flour, parmesan and eggs to the zucchini mixture. Season with 1/2 tsp salt and 1/2 tsp black pepper. Stir until well combined..
Place a large heavy bottomed cast iron or non-stick skillet over medium-high heat. Add 2 Tbsp olive oil. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time (or use an ice cream scoop to create equal size fritters) and flatten out the tops slightly to make them pancake shaped. Sauté 3-5 minutes per side or until golden brown. Serve warm with a dollop of sour cream. Enjoy!.

Crispy on the outside, and moist but not soggy on the inside. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Fritters are very popular in the Middle East. They are eaten hot or at room temperature as a The perfect use for small, sweet new zucchini. Serve alone or with a creamy garlic-lemon yogurt sauce for.