RECIPES > Appetizers > Zucchini Fritters

Zucchini Fritters


4 cups shredded zucchini
1/2 cup grated parmesan cheese
2/3 cup all purpose flour
2 large eggs, slightly beaten
1 Tbsp minced garlic
1/3 cup scallions (green and white parts)
Sutter Buttes Arbequina Extra Virgin Olive Oil
1/4 tsp Sutter Buttes Pink Himalayan Sea Salt
1/8 tsp black pepper
sour cream or marinara for serving (optional)


Place the zucchini in a colander set over a bowl and sprinkle lightly with salt. Allow it to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl. Add the flour, cheese, garlic, eggs, sliced scallions, pink sea salt and pepper to the bowl, stirring until the mixture is combined. Line a plate  with paper towels. Liberally coat the bottom of a large saute pan with olive oil and place it over medium high heat. Once the oil is hot, scoop 3 Tbsp mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2-3 minutes on each side until golden brown and cooked through. Transfer the zucchini fritters to a paper towel lined plate and immediately sprinkle with the pink sea salt. Repeat process for more fritters. Serve the zucchini fritters topped with marinara sauce, sour cream and scallions.

Arek KazmierczakZucchini Fritters