Zucchini Fritters
These savory, flavorful pancake fritters are delicious whether enjoyed hot from the skillet or at room temperature. They bridge the gap between comfort food and gourmet appetizer, making them ideal for any occasion. The yogurt sauce can be made up to two days in advance.
Zucchini Fritters
Serves 4-6 (12 fritters)
Prep time:15 minutes
Cook time: 15 minutes
Ingredients
3 medium-sized zucchinis, grated on the large holes of box grater
1/2 red onion, peeled and grated on box grater
1 teaspoon (5 milliliters) salt, divided
2 eggs, medium or large
2/3 cup (80 grams) all-purpose flour
3/4 teaspoon (3.75 milliliters) baking powder
1/2 teaspoon (2.5 milliliters) fresh ground pepper
1/2 teaspoon (2.5 milliliters) lemon zest, divided
1 teaspoon (5 milliliters) Italian parsley, finely minced
1 clove garlic, finely minced and divided
olive oil
1/2 cup (170 grams) Greek yogurt, full-fat
1/2 lemon, juiced
pinch of salt
Sauce
Mix the yogurt, 1/4 teaspoon (1.25 milliliters) lemon zest, half of the garlic, the lemon juice, minced parsley, and pinch of salt together. Taste and adjust the seasoning if needed, then set aside until ready to use. Cover and refrigerate if made more than two hours in advance.
Fritters
Combine grated zucchini, onion, and 1/2 teaspoon (2.5 milliliters) salt in a colander and let drain for 10 minutes or longer.
Whisk together flour, baking powder, remaining 1/2 teaspoon (2.5 milliliters) salt, pepper, 1/4 teaspoon (1.25 milliliters) lemon zest, and half of the garlic in a small bowl. Set aside. Beat eggs in a medium-sized bowl. Using your hands, squeeze out liquid from the zucchini in about 4 batches. There will be a lot of liquid. Keep squeezing into small balls. Add the zucchini to the eggs and whisk with a fork until completely mixed. Add flour mixture and whisk until fully incorporated.
Preheat the oven to 325°F (162°C). Heat a large cast-iron or heavy-duty skillet over medium-high heat for a few minutes. Add enough olive oil to cover the bottom of the pan to about 1/8 inch (.31 centimeter). When the oil is hot, add small scoops of batter and flatten them with the back of your spoon, aiming to make a total of 12 pancakes. Cook for about 4 minutes, adjusting the heat to brown evenly without burning, then flip and cook the other side. Drain on paper towels placed on a sheet pan and put in oven to keep warm while you repeat the process until all are cooked. You can use two skillets to speed up the cooking.
Serve by plating each item individually or arranging on a platter with sauce. Chef’s kiss!
About Molesini Wine Club
I created this recipe for the Molesini Wine Club to include in virtual tasting notes with wine shipments. Based in Cortona, Tuscany, the Molesini Wine Club features Italian wines that are usually unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers across Italy to ensure they acquire the best labels from small producers making exceptional boutique wines. Join them as they guide you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, select a tier that best suits their palate, and gain exclusive access to Italy's most stunning wines. As a member of the Molesini Wine Club, you become part of the Molesini family, and we invite you to join us in this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
