My zucchini plant is the summer gift that just keeps on giving this year. These zucchini fritters are easy to pull together and are kid friendly. They make a great appetizer or can be a meal in itself. And it's a great way to sneak in some green veggies.
The secret to good fritters is to get as much moisture out of the zucchini as possible, so they do not end up mushy. After grating them, let the zucchini sit out on a papertowel or cheesecloth, sprinkle with salt and let them sit for at least 15 minutes. After salting them, wring out the shredded zucchini as much as possible before adding it to the batter.
Ingredients for fritters:
2 medium zucchini, shredded
1 large egg
1 clove garlic, finely chopped
1/3 cup almond flour
1/3 cup shredded parmigiano cheese
1 tbsp chopped oregano
1 tbsp chopped parsley
1/2 tsp salt
1/4 tsp chili flakes
pepper to taste
Ingredients for sauce:
1 tbsp plain yogurt
1 tbsp avocado mayo
1/2 tsp vinegar
1/4 tsp garlic powder
1/4 tsp salt
1 tbsp chopped oregano
1 tbsp chopped parsley
This amount yields 4 medium size zucchini fritters.
Directions:
1. After shredding the zucchini, sprinkle it with a touch of salt and place on a papertowel or cheesecloth for 15 minutes.
2. After 15 minutes, wring out the zucchini to get rid of the excess water.
3. Combine all the ingredients for the fritters in a bowl.
4. Heat a cast iron skillet or Dutch oven on the stovetop on medium.
5. Pour 1 tbsp spoon of olive oil in the pan and let it heat up for a few minutes.
6. Form small patties with the batter and fry for 5-7 minutes on each side.
7. For the dressing, whisk together all the ingredients in a bowl and serve atop the fritters or on the side as a dipping sauce.
8. Enjoy!
This recipe yields approximately 6-8 fritters.
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