Ingredients for Zucchini Fritters With Sour Cream Sauce
- 2 medium zucchini (about 2 cups grated)
- 1 teaspoon coarse salt
- 2 scallions (finely chopped)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic (minced)
- 1 tablespoon lemon zest
- 1 large egg
- freshly ground black pepper to taste
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons vegetable oil
- ½ cup sour cream
- 1 tablespoon lemon juice
- ¼ teaspoon salt, plus more to taste
- Honey
- 1 tablespoon chopped fresh dill
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How to Make Zucchini Fritters With Sour Cream Sauce
- Trim the ends off of 2 medium zucchini (about 2 cups grated). Grate the zucchini using the large holes of a box grater or a food processor's shredding blade.
- In a large bowl, toss the grated zucchini with 1 teaspoon of coarse salt. Let it sit for 10 minutes to draw out excess moisture.
- Remove excess moisture from the zucchini by one of the following methods: press against the holes of a colander with a wooden spoon, squeeze small handfuls at a time, or wrap in a clean dishtowel and wring out thoroughly.
- Return the slightly deflated zucchini shreds to the bowl.
- Add ¼ teaspoon more salt and taste. Adjust seasoning to your preference.
- Stir in 2 scallions (finely chopped), 1 tablespoon grated fresh ginger, 2 cloves garlic (minced), 1 tablespoon lemon zest, 1 large egg, and freshly ground black pepper to taste.
- In a small bowl, whisk together ½ cup all-purpose flour and 1 teaspoon baking powder. Gently stir this mixture into the zucchini batter.
- Heat 2 tablespoons of vegetable oil in a large heavy skillet (cast iron is ideal) over medium-high heat until shimmering.
- Drop spoonfuls of the zucchini mixture into the hot skillet, working in batches to avoid overcrowding. Gently flatten each fritter with the back of a spatula.
- Cook for 3-4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning; medium heat may be necessary.
- Drain briefly on paper towels.
- Transfer the cooked fritters to a baking sheet and place in a preheated 325°F (160°C) oven for 10 minutes to crisp further and finish cooking.
- **For the Sour Cream Sauce:** In a small bowl, combine ½ cup sour cream, 1 tablespoon chopped fresh dill, 1 tablespoon lemon juice, and salt and pepper to taste. Adjust seasonings to your preference.
- Serve the zucchini fritters warm, topped with a dollop of sour cream sauce. Optional: A fried or poached egg also makes a delicious addition!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
10g
Fat
14g
Carbs
2g
