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Zucchini Fritters
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Prep Time:
25
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
40
minutes
minutes
Tags:
Fried, Fry, Zucchini
Course:
Appetizer, Side Dish, Snack
These small fritters are packed with flavor. You can eat them for breakfast, as a side dish, or an appetizer. They are delicious topped with a dollop of sour cream or yogurt and garnished with finely chopped chives.
Ingredients
4
medium (1.5lb) zucchini
rinsed and ends removed
2
eggs
1/2
tsp
sea salt
1
clove
garlic
crushed
3/4
cup
all-purpose flour (or all-purpose gluten free flour)
1
tbsp
Salute Santé! Grapeseed Flour
Chardonnay or Merlot
1/2
cup
freshly grated parmesan cheese
2
tsp
fresh parsley
chopped
1/4
tsp
black pepper
2
tbsp
Salute Santé! Grapeseed Oil
sour cream or yogurt to taste
1
tbsp
chives
finely chopped
Instructions
Rinse and trim the ends off the zucchini and shred using a grater (4 medium zucchini is about 5 cups shredded).
Place shredded zucchini in a large mixing bowl and toss with sea salt.
Place the zucchini in a colander and then place the colander in the mixing bowl so that the water will drain through.
Use a spatula to press the water out of the zucchini. Discard the liquid and repeat the process. The more water you can remove the better.
In a separate mixing bowl, combine the eggs, crushed garlic, all-purpose flour, grapeseed flour, Parmesan cheese, parsley, and black pepper.
Stir in the zucchini. The mixture will be lumpy.
Heat the grapeseed oil in a non-stick skillet on medium-low heat.
For each pancake, pour 1⁄4 cup of batter into the pan and cook 2-3 minutes per side until golden brown.
When finished cooking, remove the fritters from the pan and place them on a paper towel to absorb excess oil.
Serve warm.
Optional: top with sour cream or yogurt and finely chopped chives.
Notes
This recipe will make about 16 fritters