Zucchini Fritters

Zucchini Fritters

Ingredients

2 medium zucchini ( 1 lb ) stems removed, grated
1 tsp salt
2 eggs lightly beaten
2 scallions diced
1/2 cup grated parmesan cheese
1/2 cup flour
1/2 tsp baking powder
1/4 cup parsley, chopped (optional)
1/4 cup tarragon, chopped (optional)
1/8 tsp nutmeg
1/4 tsp salt
1/4 tsp pepper
2 Tbsp olive oil (for cooking)

Topping
1 cup sour cream
1 Tbsp lemon juice
1 tsp minced garlic
pinch of salt

Directions

  1. Preheat over to 200* Chop zucchini with food processor or cheese grater. Toss in 1 tsp salt, set aside for 10 minutes.
  2. Combine rest of ingredients (except olive oil) in large bowl. Whisk to form a smooth batter (1-2 minutes)
  3. Squeeze all excess water out of zucchini, blot with a paper towel. Fold zucchini into batter.
  4. In a large skillet heat olive oil over medium-high heat.
  5. Using a 1/4 cup measure, Drop 3-4 scoops of batter into skillet. Cook 3 minutes on each side (until lightly browned.) Place fritters on baking sheet in oven to keep warm. Repeat with rest of batter.
  6. Combine sour cream, lemon juice, garlic and salt in a small bowl, mix well. top each fritter with a spoonful, or serve in a small bowl on the side.
  7. Fritters can be refrigerated up to 1 week or frozen up to 2 months. To reheat, bake in 325* oven until crisp.
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