When zucchini are in season, we can barely keep up with the bounty! One vigorous zucchini plant can easily supply a family of four. Two or three plants and you are leaving bags of zucchinis on your neighbors’ porches.
Here’s a quick and easy zucchini fritter recipe that’s perfect for a side or snack. The trick to keep them from being mushy?
Drain the freshly grated zucchini of excess moisture. Fresh garden zucchinis are usually heavy with water. If you salt the grated zucchini and let it drain in a sieve over a bowl, the salt will help draw out the extra water.
This recipe uses a simple batter of zucchini, egg, flour, green onions, herbs and lemon. You gently fry the fritters in hot oil until lightly browned on both sides.
We’re making a sour cream dipping sauce with lemon and garlic, or you could skip that and just serve with a dollop of yogurt.
Updated from the recipe archive. First posted 2007.