Well now. Apparently the blogosphere has gone into a fritter frenzy—everywhere I look, I see them! Maybe there’s a zucchini surplus? I suppose I drank the Kool-Aid on this one too, thanks to the special summer issue of Everyday Food magazine by Martha Stewart.
In the past month I have made these fluffy, flavourful fritters three times. They are incredibly easy to conjure up and require next to nothing, ingredient-wise. Whether you make them for a snack or a side, I promise this one bowl wonder will ease you into comfort food bliss. Give ’em a whirl! You may find they quickly become a weeknight staple.
The only minor adjustment I made to these fritters is by using only two zucchini (the magazine differs slightly from the web version) and upping the scallions. The onion flavour gets a little drowned out by the zucchini and browning from the fried crust. These will keep well refrigerated in a sealed container for up to 2 days.
You could also try your hand at making these gluten-free by substituting your preferred flour.
Adapted from Everyday Food, Summer Special Issue 2011
2 medium zucchini, coarsely grated
1 large egg
2-3 scallions/green onions, finely chopped
1/2 cup all-purpose flour
1/2 cup vegetable oil
Salt & pepper
Sour cream or spiced Greek yogurt**, for serving (see below for yogurt recipe)
- Place zucchini in a colander set in the sink, and toss with 1 tsp. salt; let drain 10 minutes. Press out as much liquid as possible.
- Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 tsp. pepper until combined.
- Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tbsp. each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a paper towel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream or yogurt.
Spiced Greek Yogurt
3/4 cup plain Greek yogurt
Pinch ground cumin
Few drops lemon juice (optional)
- Combine all ingredients in a small bowl. Serve with fritters.