Ingredients you likely have at home, a few minutes of prep, and you’ve got wonderful zucchini fritters that can be baked or fried. Serve them with labane or sour cream and a fresh vegetable salad on the side, and you’ve got a perfect dinner—not just for holidays, but any day of the week.
3/4 cup all-purpose flour or light/white spelt flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper (be generous)
For frying or baking:
Olive oil or any oil of your preference
Instructions
– Grate the zucchini (no need to peel) and the onion on the coarse side of a box grater and transfer to a large bowl. – Add the eggs, flour, and spices and mix well. – For frying: Heat oil to about 1/3 inch (1 cm) depth in a wide pan. Scoop mounds of the mixture into the pan and flatten slightly. Fry on both sides until golden. – For baking: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly grease the paper with oil spray or a brush of olive oil. Place mounds of the mixture on the sheet, spray a little oil on top, and bake for 10–15 minutes per side, or until golden.
Zucchini fritters with sour cream
Notes
– Best served with sour cream or labane. – Want to kick this up a notch? Add 1 grated carrot to the mixture. – You can add 1/2 teaspoon garlic powder or 3–4 crushed garlic cloves, and optionally some dried oregano and/or finely chopped chives. – You can use regular zucchini or other similar squash. – For a gluten-free version, replace the flour with any gluten-free flour you like—from red lentil flour to chickpea flour or a gluten-free blend.
