Do you have extra zucchini? Make zucchini fritters! With freshly grated zucchini, egg, flour and herbs, they are easy to make. Serve with a garlic lemon sour cream dip.
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When zucchini are in season, we can hardly keep up with the abundance! A vigorous zucchini plant can easily support a family of four. Two or three plants and you’ll be leaving bags of zucchini on your neighbors’ patios.
How to make zucchini fritters
This recipe uses a simple batter made with zucchini, egg, flour, scallions, herbs and lemon. You gently fry the donuts in hot oil until lightly browned on both sides.
We’ll make a sour cream dip with lemon and garlic, or you can skip that and just serve with a dollop of yogurt.
How do you keep donuts from getting soggy?
Fresh garden zucchini is usually heavy with water. If you grate them and use them right away in these donuts, it becomes difficult to crisp them up in a pan.
The trick to keeping them from getting soggy? Drain the freshly grated zucchini from excess moisture. If you salt the shredded zucchini and drain it in a colander over a bowl, the salt will help draw out the excess water.
What do you serve with zucchini fritters?
Think of these donuts as a vegetable side or a simple appetizer. Serve them with meat, a green salad or even with a fried egg.
Get ahead
Do you have leftovers or do you have to prepare in advance? You can make these donuts ahead of time and keep them refrigerated for up to a week or frozen for up to 3 months. If frozen, thaw in the refrigerator overnight. To reheat, spread them out on a parchment-lined baking sheet and place in a 350°F oven until heated through.
Zucchini for days? Here are 5 more recipes
- Zucchini Muffins
- Papa’s ratatouille
- Zucchini Lasagna Roll-Ups
- Sauteed zucchini with dill
- Zucchini Tomato Quiche
zucchini pancakes
You can easily substitute about 1/2 teaspoon dried herbs for the fresh herbs, such as Italian seasoning.
One variation that several commenters have mentioned is to add some cumin and feta to the mix. You can also separate the egg and whip and fold in the egg whites for lighter, fluffier donuts.
ingredients
For the zucchini:
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1 lb Courgettes (about 3 medium-sized), coarsely grated
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1 teaspoon kosher salt
For the dipping sauce:
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1/2 Cup sour cream (can substitute plain greek yogurt)
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1 clove garlicchopped, about 1 teaspoon
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1/2 teaspoon Lemon peel
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1 teaspoon lemon juice
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prize Salt
For the donuts:
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1 big egg
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1/2 Cup all purpose flour
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3 green onionschopped
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1 teaspoon fresh thymechopped
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1 teaspoon fresh basilchopped
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1/2 teaspoon Lemon peel
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1 teaspoon kosher salt (more to taste)
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1/4 teaspoon black pepper
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1/2 Cup Extra virgin olive oil or rapeseed oil
method
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Salt and drain zucchini:
Sprinkle grated zucchini with about 1 teaspoon salt. Pour into a colander or colander over a bowl. Leave to rest for 10 minutes.
Press down with a wooden spoon to squeeze out more water. Wrap it in paper towels and try to squeeze out more liquid.
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Prepare the dipping sauce:
Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt in a medium bowl and set aside.
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Prepare the pancake batter:
Whisk the egg in a large bowl. Add grated zucchini, flour, chopped green onions, thyme, basil, lemon zest, salt and pepper. Mix to combine well.
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Fry the donuts:
In a large skillet (we recommend a 10-inch cast-iron skillet, we recommend) heat the oil over medium-high heat until the oil is shimmering and hot. Test the oil by flicking in a little flour. When the flour sizzles, it’s done.
Working in batches, add heaping tablespoons of batter to the pan. Flatten slightly with the back of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side.
Place on a plate lined with kitchen paper. Sprinkle with salt. Repeat with the rest of the dough.
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Serve donuts:
Serve immediately with sour cream dip. Donuts can be kept warm by placing them on a sheet pan in a warm oven or by reheating them under a grill for a minute or two.
Serve as an appetizer or as a vegetable side dish. For added fun, garnish with a poached or fried egg.
| nutritional information (per serving) | |
|---|---|
| 395 | calories |
| 35g | Fat |
| 18g | carbohydrates |
| 5g | protein |
