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Zucchini Fritters
Servings
12
Calories
Ingredients
2
medium zucchini
½
teaspoon
salt
divided
½
cup
unbleached white flour
4
tablespoons
cornmeal
1
egg
1
tablespoon
dried parsley
½
teaspoon
garlic powder
½
teaspoon
pepper
4
tablespoons
milk
2-4
tablespoons
olive oil
for frying
Instructions
Wash zucchini and cut off both ends.
Grate into a medium bowl.
Sprinkle with ¼ tablespoon salt and toss.
Let sit for 10-15 minutes.
Transfer handfuls of zucchini to a dish towel or cheesecloth, squeezing with your as much water as you can as you go.
Wrap up the towel or cheesecloth and squeeze and wring out until you get as much water as you can.
Add remaining ingredients and mix with a fork until combined.
Heat 2 tablespoons of olive oil over low-medium heat.
Carefully drop about 2-3 tablespoons of batter into the hot pan.
Using the back of the scooper (or a spoon or spatula), smooth and flatten out like a pancake..
Cook for 3-4 minutes, until golden brown.
Flip and cook for another 3-4 minutes.
Add more oil to the pan, as needed, between batches.
Drain on paper bags or paper towels.