Antonis Achilleos
Active Time
15 Mins
Total Time
30 Mins
Yield
Serves 6 (serving size: 2 fritters)

Crispy, salty zucchini fritters make for an excellent appetizer or side dish. Best served fresh out of the pan, this recipe is a great way to use up a bumper crop of fresh summer zucchini.

How to Make It

Step 1

Preheat oven to 250°F. Stir together zucchini and 1/4 teaspoon of the salt in a large wire-mesh strainer set over a large bowl. Let stand until zucchini has released water, about 15 minutes. Discard liquid. Place zucchini in a kitchen towel, and squeeze to remove excess water. Add zucchini to a large dry bowl.

Step 2

Add flour, Parmesan, eggs, and garlic to bowl with zucchini; stir until combined.

Step 3

Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium. Add 1 heaping tablespoon zucchini mixture to skillet, flattening with spoon to create a 3-inch round. Repeat to make 3 more fritters. Cook until golden brown and slightly crisp, about 2 minutes. Flip and continue cooking until browned on both sides, about 1 more minute. Transfer fritters to a large baking sheet lined with a wire rack, and keep warm in preheated oven. Working in batches, repeat with remaining oil and batter.

Step 4

Sprinkle fritters with remaining 1/2 teaspoon salt, and top evenly with sour cream and chives. Serve immediately.

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