ZUCCHINI OR SUMMER SQUASH FRITTERS
These fritters will be amazing if they're made with shredded zucchini or summer squash. Easy to prepare, they're a tasty afternoon snack. The outer edges are crispy and the center stays soft. Onion adds a tiny hint of sweetness to the fritters. We placed ours in the oven to keep warm and they turned out perfect.
Provided by Rose Abrams
Categories Vegetables
Time 30m
Number Of Ingredients 7
Steps:
- 1. If planning to serve as soon as they're done, preheat oven to 250 degrees. Have a baking sheet lined with paper towels ready.
- 2. Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
- 3. In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes.
- 4. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheesecloth and wringing away.
- 5. Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt add a little bit more. Stir in onion, egg, flour, and some freshly ground black pepper.
- 6. In a large heavy skillet, heat 2-3 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don't become crowded and lightly nudge them flatter with the back of your spatula.
- 7. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more.
- 8. Drain briefly on paper towels then transfer to the baking sheet.
- 9. Then place into the warm oven until needed. Repeat the process, keeping the pan well-oiled, with remaining batter.
- 10. Cook's Note: I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
- 11. Do ahead: (This is the best part!) These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you're ready to use them, simply spread them out on a tray in a 325 degree oven until they're hot and crisp again.
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Emmanuel Abiodun
[email protected]These fritters are a lifesaver when I'm short on time. They're so quick and easy to make, and they're always a crowd-pleaser. I love that I can use whatever vegetables I have on hand. I've even made them with grated carrots, potatoes, and sweet potat
Sonjoe Kanteshil
[email protected]Yum yum yum!
Bilguun Bilguun
[email protected]I've been making these fritters for years and they're always a favorite. I love that they're so versatile. I've served them as an appetizer, a side dish, and even a main course. They're also great for packing in lunches. No matter how I serve them, t
Beatrice
[email protected]Easy and delish!
Kadija Bedriite
[email protected]I made these fritters for a party and they were a huge success! Everyone loved them. Even my friends who don't usually like zucchini said they were delicious. I'll definitely be making them again.
Kibet Nicholas Ngeno
[email protected]So good!
Md shahnawaj sheikh sheikh
[email protected]These fritters are a great way to sneak in some vegetables for picky eaters. My kids love them! They're also a great way to use up leftover zucchini. I usually make a double batch and freeze half for later. They reheat well in the oven or air fryer.
Dasia Langs
[email protected]Came out perfect! YUM!
Bulafu Jordan
[email protected]I've made these fritters several times now and they're always a hit! I love that they're a great way to use up zucchini from my garden. My family loves them too. They're so easy to make and they're always crispy and delicious. I also like that they'r
Arnold Pentagon
[email protected]Loved it!