Crispy Zucchini Fritters
A delicious and easy side dish or appetizer to make with all that garden zucchini!
Ingredients
- 2 cups shredded zucchini squeezed dry
- 2 cups shredded carrots
- 2 cloves garlic finely minced
- ⅔ cups all-purpose flour
- 2 large eggs lightly beaten
- 3 tbsp fresh chives chopped
- salt & pepper to taste
- 3 tbsp olive oil for frying
- sour cream for dipping
Instructions
- Use a box grater or food processor to shred the zucchini and carrots.
- Place the shredded zucchini in a clean dish towel or stacked paper towels. Wrap towel around the zucchini, and using your hands, squeeze out as much liquid as possible.
- Transfer the zucchini to a large bowl, with the carrots, garlic, flour, eggs, chives, salt & pepper. Mix until combined.
- Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop mounds (about 3 tbsp each) of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
- Cook the fritters for 2 to 3 minutes before gently flipping. Continue frying an additional 1 to 2 minutes until golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season lightly with salt and repeat the cooking process with the remaining mixture.
- Serve immediately while hot, topping with a dollop of sour cream mixed with more chives.
Notes
*This recipe is easily adaptable. You can leave out the carrots and use all zucchini.
*I use chives in my fritters, because I usually have it in my herb garden, but sliced scallions would be delicious here too, or even grated Vidalia onion.
*A couple of drops (or more!) of hot sauce in your sour cream topping would be great, if you enjoy a little spiciness!