Golden Zucchini Fritters are a delightful way to make the most of fresh, in-season zucchinis. These crispy, savory bites are packed with flavor and perfect for a light lunch or a tasty appetizer. Let’s dive into this simple yet satisfying recipe!
The star of our show is the zucchini. When grated and salted, zucchinis release moisture, which helps them bind with other ingredients to create a perfect fritter. Salt not only seasons the zucchinis but also draws out excess water. Eggs act as a binder to hold everything together. All-purpose flour provides structure, while a hint of baking powder gives a slight lift, ensuring the fritters are light and airy. Parmesan cheese lends a savory depth and a touch of lovely umami. Fresh dill complements the zucchini with its fresh, bright flavor. A dash of ground black pepper adds just the right touch of heat. Cooking oil is essential for frying these to a golden crisp. Finally, a dollop of sour cream adds a creamy, tangy finish when serving.
These fritters pair beautifully with a simple green salad for a light meal. You can also serve them as an appetizer at a dinner party with a side of garlicky aioli or spicy sriracha sauce for dipping. They're equally delightful alongside grilled chicken or fish.
Start by grating two medium zucchinis. Once grated, sprinkle them with a teaspoon of salt and let them sit for about 10 minutes. This process allows the salt to draw out excess moisture, which is crucial for a crispy fritter.
After the zucchinis have rested, it's time to squeeze out the excess water. You can use a clean kitchen towel or a piece of cheesecloth for this task. Just gather the zucchini in the cloth, twist it up, and squeeze until no more water comes out. This step ensures your fritters aren’t soggy.
Next, grab a mixing bowl. Crack in two large eggs and give them a good whisk. Add the grated and squeezed zucchini, half a cup of all-purpose flour, a quarter teaspoon of baking powder, a quarter cup of grated Parmesan cheese, two tablespoons of chopped fresh dill, and a quarter teaspoon of ground black pepper. Mix everything until it's well combined, and you have a cohesive batter.
Heat half a cup of cooking oil in a skillet over medium-high heat. Once the oil is shimmering, it's ready for frying. Drop spoonfuls of the zucchini mixture into the skillet, flattening each slightly with the back of the spoon to form a patty shape.
Cook each fritter for about 3-4 minutes on each side, or until they're golden brown and crispy. As the fritters finish cooking, transfer them to a plate lined with paper towels to drain any excess oil. Serve them warm, with a generous dollop of sour cream on the side. Enjoy!
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