Golden, delicious Zucchini Fritters are crispy on the outside, creamy on the inside, and accompanied by a sweet and salty, Asian-inspired dipping sauce!
I’ve been stuck in a rut. A zucchini rut.
When this dark green summer squash lands in my kitchen, it invariably meets one of three fates:
- I make Parmesan Zucchini Rounds (slicing, topping with Parmesan cheese, and baking);
- I shred it up and bake it into some form of zucchini bread or muffins; or
- I shred it up and hide it in various meals consisting of ground beef plus some dark-colored sauce in order to trick my kids (and husband?) into eating more vegetables (sneaky tutorial found here!)
Now while all of these are perfectly acceptable and appetizing ways to use up an abundance of garden fresh zucchini, this past weekend I decided that I could do better. There had to be some form of zucchini recipe greatness out there that could be added into our currently stagnant rotation.
Enter Zucchini Fritters.
It’s not very common that I fry up my family’s veggies, but when I came across this Zucchini Fritters idea, it struck a chord as just what I’d been looking for to shake things up. Indeed, these golden beauties whipped up in no time, and between their crispy exteriors, creamy interiors, and savory-sweet dipping sauce, they were just the thing to remedy my zucchini rut.
Reminiscent of potato latkes, these Zucchini Fritters are paired with an Asian-inspired dipping sauce in lieu of sour cream and applesauce.
But you want to know the truth? My kiddos enjoyed them with ketchup instead (which comes as no surprise seeing as how my three-year-old has been known to dip his grapes in ketchup). But hey…whatever gets them to willingly eat zucchini is fine by me.
As for the rest of you who are past the age of ketchup adoration, I highly recommend throwing together the dipping sauce. It elevates these already-tasty fritters to the next level, and I just don’t think this recipe would be the same without it.
So if you’re looking for a satisfying summer side dish that’s a bit different than your typical fare, I highly recommend giving these Zucchini Fritters a whirl! Serve them hot and watch them vanish.
What zucchini rut???
For the dipping sauce:
- 3 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 1/2 teaspoons sugar
- Crushed red pepper flakes, to taste
For the fritters:
- 1 1/2 pounds zucchini, grated (about 3 large zucchini)
- 1 teaspoon salt, divided
- 1 egg
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 2 cloves garlic, finely minced
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil OR canola oil
For the Dipping Sauce:
- In a small bowl, stir together vinegar, soy sauce, sugar, and pepper flakes until sugar is dissolved.
For the Fritters:
- Mix grated zucchini with 1/2 teaspoon of salt, and place in a colander over the sink to drain. After 10 minutes, transfer zucchini to the center of a clean kitchen towel, wrap towel around it jellyroll-style, and squeeze out over the sink until all water is extracted.
- Place zucchini in a bowl and mix in egg, flour, cornstarch, garlic, remaining 1/2 teaspoon salt, and pepper, to taste.
- In a large skillet, heat the oil over medium to medium-high heat (do not allow the oil to smoke). Use a 1/4 cup measuring cup to scoop mounds of zucchini into the oil, and flatten slightly. Do not overcrowd your pan; you will need to work in two batches.
- Cook each fritter for about 3 minutes or until the underside is golden and crispy; flip and cook for 3 more minutes on the other side.
- Transfer fritters to a paper towel-lined plate, lightly sprinkle with salt, and allow them to drain. Serve hot with dipping sauce.
- It is important to squeeze as much water as possible out of the zucchini using the kitchen towel.
- If you cannot eat the fritters immediately, you may keep them warm in a 200°F oven for up to 30 minutes. Reheating is not recommended as they will become soggy.