Zucchini Fritters
The ultimate comfort food, Zucchini Fritters are crispy on the outside and tender on the inside. Topped with a creamy Fresno lentil puree, these fritters are perfect for a quick lunch or a delightful appetizer. Easy to make and full of flavor, they’ll be a hit at your next gathering!
Equipment
- Skillet
- Frying Pan
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 pound Zucchini approximately 450g
- ½ large Yellow Onion approximately 112g
- 2 ¼ teaspoons Kosher Salt divided
- 1 large Egg
- ¼ cup Soft Wheat or All-Purpose Flour approximately 45g
- 2 tablespoons Soft Wheat or All-Purpose Flour
- to fry Sunflower or Other Neutral Oil
- ½ cup Fresno Lentil Puree
Instructions
- Rinse and pat dry the zucchini. Trim ends and cut into roughly 3”-long sections. Place each section on a cut side, then slice into ¼”-thick planks. From there, cut each plank into sticks, discarding the soft seeded parts. You should end up with about 9-10 ounces of zucchini sticks.
- Slice the onion into 1/16” half-moon slices and add to the zucchini. Sprinkle with 2 teaspoons of the salt and toss well to coat. Place in a strainer and let rest for 1 hour.
- After 1 hour, squeeze out as much liquid from the zucchini mixture as you can. Transfer to a bowl along with the egg, flour, and remaining ¼ teaspoon salt. Stir the batter until well combined.
- Heat a skillet over medium heat and pour in about ¼” of sunflower oil. When the oil is hot, spoon roughly ⅓ cup of the batter into the hot oil. Add as many fritters as you can without crowding the pan. Press down with the back of the spoon to flatten the fritters into 3" rounds. Fry until just golden, flip, and cook the second side until just golden.
- Remove the fritters from the skillet and place on a wire rack. Let rest while cooking the remaining fritters.
- Once finished, briefly fry the fritters a second time. Return to the pan, cooking another 30 seconds on each side, until the fritters are a deep golden color.
- When lifting from the pan, drain off as much oil as possible. Divide the Fresno lentil puree between 2 bowls and top with 3-4 fritters each.
Notes
- Salt Level: Most of the salt will drain off the zucchini as it rests. However, I recommend tasting a bite of zucchini before adding in the flour and egg, then adjusting the salt as desired.
- Wire rack: Don’t set your finished fritters on a plate or even a paper towel as either will have the fritter sitting in oil. Using a wire rack is a great way to have excess oil drip away while keeping the fritters crisp.