Zucchini Fritters with Lemony Cream (Printable Version)
Crispy golden zucchini fritters paired with a bright lemony sour cream dip - ready in 30 minutes and deliciously satisfying.
# Ingredients:
→ For Fritters
01 -
2 medium zucchini
02 -
1 teaspoon coarse salt, plus 1 pinch for sauce
03 -
1 large egg
04 -
2 green onions, finely sliced
05 -
1/8 teaspoon freshly ground black pepper
06 -
3 tablespoons all-purpose flour
07 -
1 tablespoon neutral oil
→ For Lemony Sour Cream
08 -
1/2 cup sour cream
09 -
1/4 teaspoon lemon zest, plus more for garnish
10 -
1 tablespoon freshly-squeezed lemon juice
11 -
1 clove garlic, minced
12 -
Freshly ground black pepper, for garnish
# Steps:
01 -
Trim and coarsely shred zucchini into a large bowl. Add 1 teaspoon salt; toss to coat. Let stand, stirring occasionally, for 10 minutes to draw out moisture.
02 -
Meanwhile, beat together egg, green onions, and pepper in another bowl. Transfer zucchini to a clean kitchen towel; squeeze to remove as much liquid as possible. Stir zucchini and flour into egg mixture until well combined.
03 -
Heat a griddle or extra-large cast-iron skillet over medium-high heat. Add oil; brush or swirl to coat pan. Drop mixture in 6 mounds onto the hot surface, then flatten slightly with a spatula. Cook, turning halfway through, until golden brown on both sides, 5 to 7 minutes.
04 -
Whisk sour cream, lemon zest, lemon juice, garlic, and remaining pinch of salt together in a small bowl until smooth.
05 -
Plate fritters and serve with lemony sour cream. Garnish with additional lemon zest and freshly ground black pepper.
# Notes:
01 -
Thoroughly squeezing excess moisture from the zucchini is crucial for achieving crispy fritters.
02 -
The fritters can be made ahead and reheated in a 175°C (350°F) oven for 10 minutes.