So, one's first question might be, "Why is there a picture of green onions for a recipe for zucchini fritters?" The answer would be two-fold. 1) These zucchini fritters require green onions, and are really essential for great flavor; and 2) these particular green onions posed for my good friend Sarah, and I just love her work. Apparently, the zucchini was not as cooperative. ;)
These zucchini fritters are excellent with grilled chicken or some lovely salmon. You could also just pile them on a plate and got to town or add a gorgeous poached egg on top for pure bliss.
The little "sauce" or dip that's included after the main recipe is simple and just awesome. I recently made these fritters and realized I didn't have any sour cream like the original recipe calls for; I substituted Greek yogurt and I think we actually liked it better!
Zucchini Fritters
makes about a dozen, 2 1/2" fritters
adapted from Smitten Kitchen
2 small/medium, 1 very large zucchini
sprinkle of salt
3-4 green onions, finely sliced
1 egg
pepper
1/2 cup whole wheat flour
1/2 tsp baking powder
Preheat oven to 200*. Line a baking sheet with foil or parchment paper for easy clean up.
Trim the zucchini ends off and then grate on a box grater. The big holes are perfect. Ring out the zucchini: this can be done a couple of ways, but is absolutely essential to the texture being right. You can place the shredded zucchini in a clean, non-terrycloth towel and ring it out over the sink. You can put the zucchini strands into a big strainer and press it out, or set a bowl onto to do the work for you. Cheesecloth would probably work great here too. Whatever you decide, make sure you get as much moisture out as you possibly can.
Toss the dehydrated zucchini mass into a large bowl. Sprinkle with salt. Add the sliced green onions, pepper, egg, flour, and baking powder. Before mixing, get a skillet on the stove. Pour in enough oil to just coat the bottom of the pan (I use olive oil; butter would work too, as would some other high-temperature oil. If you have some bacon grease laying around - because shouldn't we all, really? - I think that would be just about pure perfection). Additionally, if you have a cast iron skillet, now is the time to break that baby out. Not essential, but really awesome nonetheless. Heat the skillet with the oil over medium-medium high heat.
While oil heats, mix the zucchini mixture all together with your hands. Yes, a spoon will work, but definitely not as well. :) When oil is hot, but not smoking (smoking oil is ALWAYS bad), add zucchini batter in 2 tbs sized mounds. Gently flatten with a spatula and allow to cook, about 2 minutes per side. Flip when the first side is nice and golden brown. Repeat on other side. When cooked, place fritters on the lined baking sheet and put in the oven to keep warm and crisp up further. Repeat with remaining dough, adding a bit more oil as necessary.
While the final batch of fritters crisps up in the oven, go ahead and make the "dipping sauce" below.
Dipping Sauce
I don't like a ton of this, so I make a pretty small batch. You can easily double it if you want more!
1/2 cup sour cream (or Greek yogurt)
1 tbs lemon juice
salt
pepper
1 tsp minced garlic
Mix all ingredients together in a small bowl. Scoop out little puffs of it and place on to of finished fritters. YUM
The little "sauce" or dip that's included after the main recipe is simple and just awesome. I recently made these fritters and realized I didn't have any sour cream like the original recipe calls for; I substituted Greek yogurt and I think we actually liked it better!
Zucchini Fritters
makes about a dozen, 2 1/2" fritters
adapted from Smitten Kitchen
2 small/medium, 1 very large zucchini
sprinkle of salt
3-4 green onions, finely sliced
1 egg
pepper
1/2 cup whole wheat flour
1/2 tsp baking powder
Preheat oven to 200*. Line a baking sheet with foil or parchment paper for easy clean up.
Trim the zucchini ends off and then grate on a box grater. The big holes are perfect. Ring out the zucchini: this can be done a couple of ways, but is absolutely essential to the texture being right. You can place the shredded zucchini in a clean, non-terrycloth towel and ring it out over the sink. You can put the zucchini strands into a big strainer and press it out, or set a bowl onto to do the work for you. Cheesecloth would probably work great here too. Whatever you decide, make sure you get as much moisture out as you possibly can.
Toss the dehydrated zucchini mass into a large bowl. Sprinkle with salt. Add the sliced green onions, pepper, egg, flour, and baking powder. Before mixing, get a skillet on the stove. Pour in enough oil to just coat the bottom of the pan (I use olive oil; butter would work too, as would some other high-temperature oil. If you have some bacon grease laying around - because shouldn't we all, really? - I think that would be just about pure perfection). Additionally, if you have a cast iron skillet, now is the time to break that baby out. Not essential, but really awesome nonetheless. Heat the skillet with the oil over medium-medium high heat.
While oil heats, mix the zucchini mixture all together with your hands. Yes, a spoon will work, but definitely not as well. :) When oil is hot, but not smoking (smoking oil is ALWAYS bad), add zucchini batter in 2 tbs sized mounds. Gently flatten with a spatula and allow to cook, about 2 minutes per side. Flip when the first side is nice and golden brown. Repeat on other side. When cooked, place fritters on the lined baking sheet and put in the oven to keep warm and crisp up further. Repeat with remaining dough, adding a bit more oil as necessary.
While the final batch of fritters crisps up in the oven, go ahead and make the "dipping sauce" below.
Dipping Sauce
I don't like a ton of this, so I make a pretty small batch. You can easily double it if you want more!
1/2 cup sour cream (or Greek yogurt)
1 tbs lemon juice
salt
pepper
1 tsp minced garlic
Mix all ingredients together in a small bowl. Scoop out little puffs of it and place on to of finished fritters. YUM