Zucchini fritters are one of those things I make constantly all summer long. What I love is that they take the simplest ingredients and barely any time, and they’re absolutely best fresh out of the pan with a dollop of sour cream or a light herby sauce on the side. My family hovers around the stove waiting for them, so I never actually manage to make as many as I plan to.
For the fritters:
- 2 medium zucchini, about 1.5 lbs
- 1 onion
- 2 eggs
- 4 to 5 tablespoons all-purpose flour
- salt and black pepper to taste
- oil for frying
For the sauce:
- sour cream
- 1 fresh cucumber, finely chopped
- fresh dill or other herbs
Grate the zucchini on the large holes of a box grater. If they’re young and tender, leave the skin on. Grate the onion on the small holes and add it to the zucchini. Crack in the eggs, add the flour and black pepper, and mix everything together well.
Here’s my one trick: heat the oil in the skillet first, and only add the salt to the batter right before you start frying. If you salt it too early, the zucchini releases a ton of water and the batter goes soupy. Salting at the last second keeps everything thick enough to hold together.
Spoon the batter onto the hot skillet and fry the fritters over medium-low heat until golden brown on both sides. Transfer them to a paper towel to drain off any extra oil.
For the sauce, just stir together some sour cream with finely chopped cucumber and dill. Serve the fritters hot with the sauce on the side.
If you want to switch things up, you can fold a little shredded cheese, fresh herbs, mushrooms, or even some ground chicken into the batter. But honestly, nine times out of ten I make the plain classic version, and it never disappoints.