Zucchini is one those vegetables that makes me nervous and I don’t know why. For some reason I don’t like to cook with it and it’s probably because I don’t know what to do with it. Then a friend made these zucchini fritters for our fourth of July party and they were so good that I was hooked!
It’s a very simple recipe, which is always a good thing, and the aroma and taste are really incredible. I have used both the sour cream and the Greek yogurt and I like them both, but let me know how it goes for you. Make sure you dry out the zucchini as much as possible so they’re not mushy. Have fun and let me know how it goes and what everyone thinks.
Here’s what you need:
1 lb of zucchini (about 3 medium sized), coarsely grated
1 teaspoon kosher salt
1/2 cup sour cream (can sub Greek yogurt)
1 clove garlic, minced, about 1 teaspoon
1/2 teaspoon lemon zest
1 teaspoon lemon juice
Pinch of salt
1 large egg
1/2 cup all purpose flour
3 green onions, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh basil
1/2 teaspoon lemon zest
1 1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup of olive oil, grapeseed oil, or canola oil
My thanks go out to Elise Bauer at Simply Recipes as well as to my friend for introducing these to me… you know who you are. Like, I said, I don’t eat zucchini very often, but I’d be lying if I didn’t say this was the BEST zucchini I’ve ever had– low bar, but still. Be sure to head over to Simply Recipes now for the full instructions. Enjoy!
