The crunchy outside makes these zucchini fritters irresistible. They're super easy to make and freeze well. Enjoy as a stand-alone meal or as a vegetable side dish.
2 cups grated (fully drained) zucchini - about 3 medium
1 cup finely chopped onion
1 egg, beaten
1/4 - 1/2 cup flour - depends on moisture in zucchini.
3/4 teaspoon salt (plus more for draining)
1 teaspoon pepper
Fat or oil for pan
Shred zucchini. Put in strainer over a bowl, add couple pinches of salt and mix thoroughly. Allow to sit for at least 30 minutes. Then squeeze out as much liquid as possible.
In a bowl, mix drained zucchini shreds with onion, egg, seasoning and flour. Add 1/4 cup of flour and more if need until the mixture sticks together.
Add spoonful of fat or oil to medium/low heat pan and add portions of zucchini mixture in desired sizes. (Too big of a patty and they get hard to flip) Flatten out and let fry until one side is crispy. Flip and finish other side until nicely brown and crunchy.
Serve immediately, either as a side or main dish. A dollop of sour cream on top won't hurt. :)
To freeze, separate fritters with wax or parchment paper. Or freeze patties separately first on a baking sheet until stashing away in a freezer bag. Place frozen patties in pan or oven and heat until warmed all the way through.
28 сен 2024
