Zucchini is one of those vegetables that when it’s in season, it’s Really in season because you see it everywhere in such abundance. If you’ve ever grown zucchini, you probably already know this because it flourishes in most gardens, and you end up having way more than you can possibly consume. However, zucchini are versatile and you can blend them up in soups, or add them to stews, or stir-frys, or you can bake with them, and make zucchini bread of various varieties, or stir shredded zucchini into a batter, and make cakes or fritters, like I’m doing here.
Zucchini contains a lot of water and before you add it to any batter, it must be squeezed out because it will make the batter runny. A good old fashioned kitchen towel is your best tool, just roll up the shredded zucchini inside, and give it a good twist over the sink, and watch the liquid drain. Now, it’s ready to add to the other ingredients in the bowl.
I used almond flour in this recipe instead of all-purpose because I wanted a slight nuttiness that it provides, and it keeps it gluten-free for those who are sensitive. I don’t deep fry my fritters, but I sauté them in a hot pan to creative a golden brown crust, while using less oil. It seems to give them just enough crunch to contrast the creamy inside, and my cool chive dip on top.
2 small zucchini, shredded
3/4 cup almond flour
3 tablespoons cornstarch
1 small shallot, minced
1 1/2 teaspoon salt + more for sprinkling on top
1 1/2 teaspoon onion powder
1 teaspoon garlic powder
1 egg + 1 yolk
vegetable oil for cooking
Chive Sour Cream
1 cup sour cream
1 1/2 cloves minced garlic
2 tablespoons minced fresh chives
pinch of salt
(Makes 12 Fritters)
- Add shredded zucchini to a kitchen towel and roll up, lengthwise. Twist until tight and squeeze out water over sink. Unroll and place in a bowl.
- Add almond flour, cornstarch, shallot, salt, onion powder, and garlic powder, stir.
- Add egg and yolk and stir until combined. Pour 1/4 cup oil in a non-stick skillet and place over medium heat.
- After oil is hot, about 2 minutes, dollop batter into pan in rounds. Cook for 3 minutes and flip, cook another 2-3 minutes and place on a paper towel lined plates. Repeat with remaining batter.
- In a small bowl, stir together chive sour cream. Serve fritters on plates with chive sour cream on top. Enjoy!