Wow! Drop heaped teaspoons of mixture into the pan and cook, in batches, for 2 minutes each side, or until golden and firm. Drain the zucchini and let cool in a medium mixing bowl. Serve with a garlicky lemony sour cream dipping sauce. Mix the grated zucchini with the egg, flour and seasonings until everything sticks together. Tricks & recipes for magical holiday moments. 4 Serves . https://www.justataste.com/5-ingredient-zucchini-fritters-recipe 5 Serve the fritters: Serve immediately with sour cream dipping sauce. These were SO easy and AMAZING. Read more about our affiliate linking policy. Plain Greek yogurt complemented the fritters nicely. Fritters can be kept warm by placing on a sheet pan in a warm oven, or reheated under a broiler for a minute or two. Think of these fritters as a vegetable side or a simple appetizer. I’m going to try and make a lower carb version using either coconut or almond flour. 2 Make dipping sauce: Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside. Have leftovers, or need to make ahead? Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. We loved these! Two or three plants and you are leaving bags of zucchini on your neighbors’ porches. I’ve made them every single year since you posted it. Super easy to make, I love to serve them with my creamy labneh dip. Sorry to hear this. Serve warm with the labneh dip, sour cream or greek yogurt. Have extra zucchini? I’ll make a bigger batch next time! Flatten slightly with the back end of a spoon or spatula. Skillet Chicken with Cheesy Orzo and Zucchini, Shrimp with Zucchini Noodles and Lemon-Garlic Butter, Read more about our affiliate linking policy, Weeknight Pasta with Zucchini, Eggplant, and Peppers, 1 pound of zucchini (about 3 medium sized), coarsely grated, 1/2 cup sour cream (can substitute plain Greek yogurt), 1/2 cup of extra virgin olive oil or canola oil. Print recipe. Here’s a quick and easy zucchini fritter recipe that’s perfect for a side or snack. First time commenting? You can easily substitute the fresh herbs with 1/2 teaspoon or so of dried herbs such as Italian seasoning. Personally, I have seen many recipes using zucchini like zucchini noodles (which I am personally not a fan of) but I found that I love them in fritters!! It should come out to about 1 heaping cup packed after the liquid is squeezed out. Once cool add Parmesan cheese, egg, flour, minced garlic, salt, and lemon to a bowl and mix until the mixture has a semi-creamy texture. Cook, turning once, until browned, 4-6 minutes on each side. -wrap shredded zukes in a tea towel, then spin them in the lettuce spinner. 1 Salt and drain zucchini: Sprinkle grated zucchini with about 1 teaspoon of salt. I plan to make these often during the summer. I make zucchini fritters all the time. Thank you for sharing your delicious recipes with us, Elise :), looks simple & easy Did you know you can save this recipe and order the ingredients for. Great Patty, I’m so glad you liked the fritters! Repeat with remaining batter. And was still wet. I made it – While the flavor was really good, it was EXTREMELY salty. Your email address will not be published. I would love to hear about your experience making it. Please use #feelgoodfoodie and tag me @feelgoodfoodie on the photo via: I loved these! So tasty!!! One vigorous zucchini plant can easily supply a family of four. Hi JJ. Leaving it to rest with salt on top helps to ensure you get as much liquid out as possible. Everyone really enjoyed these, even my most picky kid. I used a bit less salt, oil just add needed, and used lime instead of lemon. Next time I will reduce the 1 Tbsp salt used to draw out the water and I won’t add any more salt. Since then it’s become a family classic every summer. I like to serve these zucchini fritters with labneh, sour cream or Greek yogurt; and a sweet red chili sauce would also work well. My mom has always grown zucchini and I was tired of the same old stuff. In a saucepan over medium high heat add zucchini and water. Let sit for 10 minutes. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt, and pepper. I'm Yumna. How to make zucchini fritters Grate the zucchini, salt it and then squeeze out the excess moisture. Eat them plain, like a burger in a bun, or dipped in your favorite sauce. I’ve made this five times in the last month because I keep getting requests to make it again. How to make zucchini fritters with parmesan. Make zucchini fritters! Next, mix it with egg, flour, seasoning and herbs. You can make ahead these fritters and keep them chilled in the refrigerator for up to a week, or frozen for up to 3 months.

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