When I was younger there would always be an abundance of zucchini at my house due to my baka’s garden. Tiring of zucchini bread (hands down the Silver Palate Cookbook has the best recipe) and looking for some vegetarian alternatives for dinner, I scoured one of my favorite food blogs, Smitten Kitchen, and found this wonderful recipe for Zucchini fritters. It’s fantastic as is–and I would encourage you to try that version as well, particularly the flavored sour cream–but I tweaked it to reflect what I always have in my fridge, and thus typically make:
- 1 pound (about 2 medium) zucchini
- 1 teaspoon sea salt, plus extra to taste
- 1 small onion
- 1 large egg, lightly beaten
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Olive or another oil of your choice, for frying
- sour cream
In a small bowl, grate or dice the onion. Next grate the zucchini, either by hand or with a food processor. In a large bowl, toss it with 1 teaspoon sea salt and set aside for 10 minutes. Rinse and then wring the zucchini out in a mandolin to prevent the fritters from later becoming too soggy (and thus incapable of being molded into patties) and return to the bowl. Add about 1/4 teaspoon of salt and then stir in the onions, egg, and some freshly ground black pepper. In a tiny dish, stir together the flour and baking powder, then stir the mixture into the zucchini batter.
Heat the oil in a skillet. Mold the zucchini mixture into patties and gently place into the preheated skillet, so as to keep them intact. Try not to overcrowd them, as this will make it harder for you to flip and remove them when they are done. Cook the fritters over medium to high heat, browning both sides for about 3-4 minutes each. If they seem to cook too quickly, reduce the heat to ensure they cook all the way through. Transfer to a plate and serve with sour cream.