Zucchini fritters are a serious favorite of mine. This is the third or fourth time I’ve made them and I think I finally found the secret to getting the batter to stick together to form solid fritters. This time I added a flax “egg” and vowed not to mess with them so much during frying. I let them fry on one side until it was abundantly clear that they were browning and becoming a cohesive fritter, then I gently flipped them. Letting them cool on a plate lined with paper towels helped too. It absorbed some of the oil and once they cooled down they were more firm.
Yield: 12 medium-sized fritters
2 large zucchini, grated
1/4 of a yellow onion, grated
1/2 cup all-purpose flour
1/2 cup parmesan cheese, grated
1 flax egg (1 tbsp flax meal combined with 3 tbsp water)
salt, pepper, & garlic powder to taste
olive oil for frying
1. Wash and trim the zucchini then begin grating it using a cheese grater. Place the grated pieces into a colander or squeeze in paper towels to remove some of the water.
2. Grate about a quarter of an onion.
3. Make your flax egg in a small bowl by combining 1 tbsp of flax meal with 3 tbsp water. Set aside.
4. In a large bowl, combine the grated zucchini and onion. Add in the flour, parmesan cheese, salt, pepper, and garlic powder and mix well.
5. Stir the flax egg into the zucchini mixture.
6. Heat a pan coated in olive oil on medium heat.
7. Make four small fritters and drop them into the hot pan. Use a spatula to flatten the fritters. Once the bottoms/sides of the fritters is starting to look brown, gently flip them over and flatten with the spatula. When the second side is brown, remove the fritters to a plate lined with paper towels to cool for a 3-5 minutes.
I made Robbie’s current favorite, blackened tofu, to eat with the zucchini fritters for dinner last night. Two thumbs up from both of us! I’m looking forward to eating leftovers for lunch.