Zucchini fritters are a fun and tasty meal, whether it’s breakfast, lunch, or dinner. Pre-paleo/primal, I used to love potato fritters/latkes, and I’ve missed them. Although these zucchini fritters aren’t quite the same, they’re amazing in their own right.
The secret is to really wring all of the water out of the zucchini, and to add enough egg as binder. Otherwise you get watery fritters that fall apart and don’t crisp up. These delicious fritters have a fluffy texture, with a nice, crispy exterior. And I love the little bit of extra bite from the green onions. They even taste great cold, which makes them perfect for a packed lunch or picnic.
(Makes 8-10 fritters)
- 1 pound zucchini (about 2 medium zucchinis), grated (no peeling necessary)
- 4 eggs, lightly whisked with a fork
- 3 green onions, finely sliced (plus more for garnish)
- zest of 1 lemon
- 1/2 teaspoon plus 1/2 teaspoon salt
- 1/4 teaspoon pepper
- sour cream or crème fraîche (optional)
- coconut oil or ghee
1) Place grated zucchini in colander and sprinkle with 1/2 teaspoon salt. Toss the zucchini with the salt, by hand. Let stand for 10 minutes, then wring out thoroughly using dish towel or cheesecloth (easier done in batches).
2) In large bowl, combine zucchini, eggs, green onions, lemon zest, 1/2 teaspoon salt, and pepper. Stir well to combine.
3) Heat coconut oil or ghee in large pan over medium heat.
4) Pour about 1/4 cup of the “batter” onto the pan, and gently press down on it with a fork to distribute it into a round pancake shape. Heat for approximately 2-3 minutes per side, until fritter becomes nicely golden, but before it starts to burn. Place on paper towel to drain any excess oil/ghee.
5) Enjoy these fritters with some sour cream or crème fraîche (optional) and green onions sprinkled over top.
If you enjoyed this recipe, please let me know in the comments and remember to share it (pinterest, facebook, twitter, etc.). Thanks!
Shared with Fight Back Fridays.