I'm all for transforming a vegetable. So when I discovered these Zucchini Fritters, I knew I had to try them!
Zucchini is such a versatile veggie. You can eat it raw, cooked, sliced, grated, you name it. It's been done. But it can also be a little boring, or overused. This recipe totally transforms the flavor and texture into a whole new awesome-sauce treat!
A fritter is just anything fried in a batter. We have seen corn fritters, apple fritters, and even crab cakes are a form of a fritter.
But today: the zucchini fritter.
These zucchini slices are salted to bring out a lot of the moisture, which makes them look a bit more like a pickle than a raw zucchini slice.
Then, they are coated in a mixture of egg, flour, milk and cheese, then pan fried until golden brown.
These can be served with a variety of dipping sauces, from ketchup (which I despise. I know...I know...), BBQ sauce, tzatziki yogurt sauce, ranch...anything!
I used them in place of a cracker and dipped into cream cheese. Amazing!
These make a great snack, side dish, or my fave: the perfect addition to a brunch buffet!
2 medium zucchini
1/2 Tbsp sea salt
1/2 cup flour (I use whole wheat)
1 Tbsp milk
1/4 tsp garlic powder (And any other spices you'd like, really)a sprinkle of black pepper
1/2 cup of shredded mozzarella
1/4 cup of freshly grated Parmesan
Adapted from: Wine and Glue: Zucchini Fritters
**Do this part ahead of time**
Thinly slice the zucchini, and layer into a dish, sprinkling salt over each layer as you go. (Don't drench them in salt, or the result will be way too salty! Lesson learned the hard way over here. Just a light sprinkling - that 1/2 Tbsp is enough)
|Photo shows too much salt. Do as I say, not as I do ;)|
Zucchini will release its water.
|See? Ta da!|
Squeeze out excess water from zucchini slices with your hands, one handful at a time, and set aside on paper towels.
|See? They look like pickles!|
In a medium bowl, whisk together slightly beaten eggs, milk, and flour, until batter forms. Stir in garlic, pepper, and cheese.
Prepare a frying pan over medium low heat and grease with a bit of olive oil, and spread evenly (I use a paper towel) over entire bottom of pan. (I am not deep frying, just pan frying, for a healthier option)
You want it well coated, but with no depth to it. Does that make sense? Just how you would saute peppers or mushrooms, or something.
Using your fingers, or tongs, dip each zucchini slice in the batter, coating well (I say, the more the better!), then set into the pan to fry.
Cook on both sides, flipping once, until golden brown.
Remove from pan, and set on layer of paper towels to blot off any excess oil.
No need to salt here! To me, they already have enough of an 'internal' salty flavor from the first initial steps.
Cream cheese zucchini fritter sandwich for the win!