Zucchini Fritters
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Martha Stewart Living, March 1999
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Ingredients
- 1 pound (about 2 medium) zucchini
- 1 teaspoon salt
- 1 tablespoon freshly grated lemon zest (1 lemon) plus
- 1 lemon, cut into 8 wedges (optional)
- 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
- 1 medium clove garlic, peeled and minced
- 1/4 teaspoon freshly ground pepper
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 2 to 4 tablespoons olive oil
Directions
- Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
- Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
- Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.
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These were very good. I think if I make them again I might add a little onion powder and more salt. Also they were slightly egg-y to me, so I might play w/ the proportions of egg to zucchini. Very simple which was a plus!
These are delicious and extremely easy to make.
Like EMM said, if the zucchini shreds can get soggy, but I found that if I quickly mixed the 'batter' and immediately started frying, it wasn't really an issue.
We are trying to cut down on meat consumption. These fritters are a VERY satisfying meal, although I have also made a delicious variation with onions and pancetta (I cook both first and add them to the ingredients).
We love eating these with a zucchini pickle on top, too.
PS I used the August magazine issue recipe which is a little different -- onion instead of garlic.
I made these yesterday and wow, they are delicious! I used the food processor to grate the ingredients rather than a box grater, and I pressed them through a sieve to get the excess water out. Didn't include the parsley as my kids don't care for it. I was quite amazed at how fabulous they tasted (we didn't add any yogurt or preserves, they were great on their own). Thanks for a healthy, easy side dish!
These are super-yummy! I borrowed the idea of using Bisquick, and they turned out great!
I found the lemon too overpowering!!! I would have liked to of tasted the zucchini more...
I forgot to mention that Bisquick or similar mix can be substituted for the flour - they will be fluffier. And I sub Egg Beaters egg product in the Garden Veg or Southwest flavors for one egg.
I forgot to mention that Bisquick or similar mix can be substituted for the flour - they will be fluffier. And I sub Egg Beaters egg product in the Garden Veg or Southwest flavors for one egg.
I have several recipes for zucchini fritters. The suggestion here to add lemon zest is one I haven't tried yet, cut certainly will next time I make the fritters. I always add some grated carrot - about 1/4 to 1/3 cup or so depending on how many fritters you are making. The carrot gives the fritters a nice, sweet taste and would go well with the lemon zest, too.
By the way, these are good with marinara sauce for dipping. I have used Bisquick with good results instead of plain flour.
I have several recipes for zucchini fritters. The suggestion here to add lemon zest is one I haven't tried yet, cut certainly will next time I make the fritters. I always add some grated carrot - about 1/4 to 1/3 cup or so depending on how many fritters you are making. The carrot gives the fritters a nice, sweet taste and would go well with the lemon zest, too.
By the way, these are good with not only sour cream but marinara sauce as well for dipping!
This is my all time favorite zucchini recipe....I LOVE IT! It is to die for!
Yes I to have maded . Easy recipe to make and so tastey. Will make again and again. linde lou
I made these with Bisquick instead of flour. I severed them with applesauce and sprinkled cinnamon over the applesuce . I'd like to try them with a warm chicken gravy over them sometime too.
Make sure to really squeeze moisture out of the zucchini. Substitute bread crumbs for the flour. The cakes will be less gummy. I added finelly chopped onion and some finely chopped fresh herbs(basil ans lemon thyme) Very good way to use abundant zucchini from the garden
My family LOVED these. Very easy to do - I ended up adding more flour (about 1 cup instead of 1/2 cup as the batter was a bit runny).
I recently made these as an appetizer and they were really good! Although I added some creole seasoning to give them a little kick. Next time I might also try adding some minced onion or shallot.
These are really good; and of course very good for you. I cooked these with my own little twist to it last week. It's a wonderful recipe, and I really enjoyed them. In fact, I cooked them again about two days later :) . Delicious and refreshing!