Last year our garden was buried in zucchini so I was constantly on the search for good recipes to use it up. I was ecstatic when I found these utterly ahhhh-mazing zucchini fritters over at Smitten Kitchen. They are flavorful, simple and were a hit around our dinner table.
I tweaked the recipe a bit tonight and they were yet again, fabulous.
First take a couple of zucchini or one big mama like I had. Grate it on a cheese grater or use your food processor like I did. I left the peel on.
Isn’t it gorgeous already?
The next step is to get as much of the water out as you can so they crisp up nicely later. The best way I found to do this is to put the shredded zucchini in cheesecloth and wring it out. You will see quite a bit of water coming out, this is good. Get it as dry as you can. If you don’t have cheesecloth around, try it with a paper towel using smaller amounts or put the zucchini in a colander and push the water out with a spoon.
Next you want to add some other things for flavor. I added a diced up leek for some kick and a couple of gloves of minced garlic. You could also add some chopped green onion or parmesan cheese.
Add about 1/2 cup of flour, 1 tsp baking soda and salt and pepper to taste and combine well. Now get out that frying pan.
You could use any oil, I chose grape seed oil to fry up these puppies. Heat on medium high heat and gently drop spoonfuls of the mixture into the oil and flatten a bit with the back of a spoon. Fry for a few minutes and flip when golden.
Smitten Kitchen recommends popping these in the oven for 10 minutes or so after frying to make sure they get perfectly crispy. Yummy! Top with a dab of sour cream and you’re in heaven.