Zucchini Fritters with Sour Cream
Delicious and crispy zucchini fritters served with a refreshing sour cream topping, perfect for a cozy meal.
Ingredients
For the Fritters
- 2 medium medium zucchini, grated Drained well to remove excess water
- 1 teaspoon salt For draining the zucchini
- 1 large large egg Binder for the fritters
- 1-2 cloves garlic, grated or finely minced For added flavor
- 1/3 cup all-purpose flour Can substitute with a gluten-free blend
- 1/4 cup grated parmesan Optional but recommended
- 2 tablespoons chopped herbs (like dill, parsley, or chives) For flavoring
- black pepper To taste
- oil for frying Use a neutral oil like avocado or canola
For Serving
- sour cream For serving on top of the fritters
Instructions
Preparation
- Grate the zucchini and sprinkle with salt. Let it sit for about 10 minutes to drain.
- Using a clean kitchen towel, squeeze out excess water from the zucchini until it's dry.
- In a mixing bowl, combine the drained zucchini, egg, garlic, flour, parmesan, herbs, and black pepper. Stir until well combined.
Cooking
- Heat a skillet over medium to medium-high heat and add a thin layer of oil.
- Once the oil is hot, scoop about 2 tablespoons of the mixture for each fritter and press lightly to flatten.
- Cook for about 3 to 4 minutes until the edges are deep golden, then flip and cook for an additional 2 to 3 minutes.
- Transfer cooked fritters to a paper towel-lined plate or wire rack to drain.
Serving
- Serve the fritters hot with a generous dollop of sour cream on top.
Notes
For variations, you can mix sour cream with lemon juice, herbs, or spicy elements. Store leftovers in an airtight container in the fridge for up to 3 days.