Zucchini Fritters

We made these last night with fish tacos and they are delicious!!

4 zucchini (about 1 pound)
1/4 yellow onion
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg
Extra virgin olive oil for cooking
(I also added a russet potato into the mixture)

Trim stems from zucchini and coarsely grate them. Peel the onion and grate also. (Do the same with the potato if you're adding it.) Using your hands, gently squeeze the zucchini and onion to remove as much liquid as possible.

In a bowl, stir together grated zucchini and onion, the flour, baking powder, salt, and pepper. Add the egg and mix well.

Line a plate with paper towels. In a frying pan over medium high heat, warm olive oil. Working in batches, drop the mixture into the oil (just like pancakes) spacing them about 1 inch apart. Press down gently on the fritters and fry, turning once, until golden brown on both sides, about 3 minutes total. Transfer to the paper towels to drain. Keep them warm in the oven on an ovenproof platter while you fry the remaining fritters. Repeat with the rest of the mixture. Yields 12-16 fritters.

(Recipe from Williams Sonoma, Essentials of French Cooking via Atlantis Home)


Jackie said...

so delicious!!

Lissa said...

I use shredded zucchini on my fish tacos rather than cabbage, lettuce etc.... and with a chipotle aioli--YUM