With summer comes an abundance of zucchini! There are lots of different ways to use it. Zucchini fritters take a little more effort than just throwing it on the grill or in a sauté pan, but they’re well worth the effort. These fritters are really something special – nice and browned and caramelized on the outside and light and fluffy on the inside!
Salting the shredded zucchini and letting it sit helps draw excess water out. Then you wring the remaining water out in a dish towel. This will concentrate the flavor and give a nice texture to your fritters.
You can use just zucchini or a combination of zucchini and yellow squash for some extra color. Garlic and nutmeg season the zucchini fritters really nicely. The dipping sauce is a simple lemon honey yogurt.
- 3 medium zucchini and/or yellow squash
- Salt
- 1 6-oz container coconut plain yogurt
- 1 tsp honey
- Juice and grated zest from ½ lemon
- 2 eggs
- 1 tsp granulated garlic
- ½ tsp ground nutmeg
- ¼ cup sweet rice flour (also known as glutinous rice flour – found in Asian markets)
- Good high temperature oil like rice bran or canola.
- Coarsely grate zucchini and/or yellow squash.
- Spread half in a colander set in a bowl and sprinkle with salt.
- Spread remaining half over top and sprinkle with salt again.
- Toss to mix.
- Let sit 30 min to an hour.
- Mix yogurt, honey, lemon juice and lemon rind in a bowl and set aside.
- Place squash in a dish towel and wring out as much moisture as you can.
- Dry out bowl and add 2 eggs.
- Whisk eggs.
- Add granulated garlic, nutmeg, and sweet rice flour and whisk to combine.
- Add grated zucchini/squash and toss to mix.
- Pour ⅛ inch deep oil into a heavy skillet (cast iron works great) and heat over medium high heat.
- Oil is ready when a few drops of water shaken in off your fingers (from far away) splatter a bit.
- Form patties from zucchini mixture in your hands. Drop onto a spatula and slide into hot oil.
- Don’t crowd the pan. You will probably need to do 2 batches.
- Fry about 2 minutes until browned well on bottoms, then gently turn over and fry about another 2 minutes until browned again. Place on a paper towel lined plate.
- Serve immediately or keep warm in a 200 degree oven until ready.
- Serve with lemon honey yogurt sauce.
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