Still wondering what to do with all of that end of the summer zucchini? These simple and tasty zucchini fritters pair well with almost anything. Last weekend I served them with herby grilled shrimp and my grilled potato salad. You can also make the fritters smaller and serve them as appetizers.
Use either a regular grater or a food processor grater attachment to shred the zucchini. Get creative with fresh herbs and seasonings to combine with the zucchini. I used green onions and fresh chopped basil. I also substituted chickpea flour for regular flour to make the fritters gluten-free.
After you grate the zucchini, salt it, and let it sit in a colander for a bit to release some of the moisture. Then place the grated zucchini in a cotton dishtowel and wring it out to get rid of as much of the water as possible. Once you have completed this step, you can combine the zucchini in a large mixing bowl with the remainder of the ingredients. The cornstarch, egg, and flour will help to bind the ingredients.
Depending on the size of the fritter that you are aiming for, drop a 1-2 tablespoon full of the zucchini mixture into the hot oil. Cook the fritters for a few minutes on each side until lightly browned and slightly crispy.
These are great paired with seafood and meat entrees or as a vegetarian main or side. I also love to make a smaller size that can be served as an appetizer. You may even want to make a sauce to accompany the fritters. Try my lemon garlic aioli or perhaps tzatziki or another yogurt-based sauce for dipping. All good!
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