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zucchini fritters with sour cream sauce


adapted from smitten kitchen! love her :) these fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. when you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.


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  1. Trim ends off zucchini and grate them either on the large holes of a box grater or
  2. If you have one
  3. Using the shredding blade of a food processor
  4. The latter is my favorite as im convinced it creates the coarsest and most rope-like strands and frankly
  5. I like my fritters to look like mops
  6. In a large bowl
  7. Toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes
  8. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water
  9. Squeezing out small handfuls at a time
  10. Or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away
  11. Youll be shocked by the amount of liquid youll lose
  12. But this is a good thing as it will save the fritters from sogginess
  13. Return deflated mass of zucchini shreds to bowl
  14. Taste and if you think it could benefit from more salt
  15. Add a little bit more
  16. We found 1 / 4 teaspoon more just right
  17. Stir in scallions
  18. Ginger
  19. Garlic
  20. Lemon zest
  21. And egg and some freshly ground black pepper
  22. In a tiny dish
  23. Stir together flour and baking powder
  24. Then stir the mixture into the zucchini batter
  25. In a large heavy skillet cast iron is dreamy here heat 2 tablespoons of oil over medium-high heat until shimmering
  26. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they dont become crowded and lightly nudge them flatter with the back of your spatula
  27. Cook the fritters over moderately high heat until the edges underneath are golden
  28. About 3 to 4 minutes
  29. If you find this happening too quickly
  30. Reduce the heat to medium
  31. Flip the fritters and fry them on the other side until browned underneath again
  32. About 2 to 3 minutes more
  33. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed
  34. Repeat process
  35. Keeping the pan well-oiled
  36. With remaining batter
  37. I like to make sure that the fritters have at least 10 minutes in the oven to

Step 21

Total Time in Minute 25

Ingredients Count 15

cooking zucchini fritters with sour cream sauce

See More Relate Photo



Coarse salt


Fresh ginger

Garlic clove

Lemon zest


Fresh ground black pepper

All-purpose flour

Baking powder


Sour cream

Lemon juice



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