Description
Shredded zucchini and nutty Parmesan transform into golden, crispy fritters in olive oil. Each bite is perfect with a cool, herb-infused sour cream spiked with dill, parsley, and chives for tangy freshness.
Ingredients
- 3 medium zucchini
- 1 teaspoon salt
- 1 cup grated Parmesan cheese
- 1/2 cup all purpose flour
- 2 large eggs
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup olive oil
- 1 cup sour cream
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Trim and grate the zucchini then place in a bowl and toss with 1 teaspoon salt. Let it rest for 10 minutes.
- Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze out excess moisture.
- In a large bowl whisk together eggs, Parmesan, flour, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder until smooth.
- Fold the drained zucchini into the batter until evenly coated.
- Heat olive oil in a large skillet over medium heat.
- Drop heaping tablespoons of the zucchini mixture into the skillet and flatten gently with a spatula.
- Cook fritters for 3 minutes on each side or until golden brown and crisp.
- Transfer fritters to a paper towel lined plate to drain any excess oil.
- In a small bowl stir together sour cream, dill, parsley, chives, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Serve the warm fritters with the herbed sour cream dip.
Notes
- To ensure crisp fritters do not overcrowd the pan
- Squeeze out as much liquid as possible from zucchini for a firmer batter
- Substitute gluten free flour if needed for a gluten free version
- Leftover fritters can be reheated in the oven for extra crispiness