Stop Making Soggy Zucchini Fritters #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Wash and trim the zucchini, then grate it on the large holes of a box grater or with the food processor grater attachment.
2. Put the zucchini in a large bowl, stir in 1 teaspoon salt, and let it sit for 10 minutes.
3. Squeeze handfuls of zucchini firmly over the sink to remove excess water, wringing in cheesecloth if you have it, until you have 3 1/2 to 4 cups of dry zucchini. Move it to a large bowl.
4. Add the chopped green onions and the lightly beaten eggs.
5. In a small bowl, mix the flour, baking powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste. Stir into the zucchini until well combined.
6. Heat a heavy skillet over medium heat and add 2 tablespoons olive oil. When hot, drop the mixture in heaping tablespoons and flatten slightly into pancakes.
7. Cook 3 to 5 minutes per side, until golden brown, reducing the heat if they brown too fast. Add more oil between batches as needed.
8. Serve warm with a dollop of sour cream.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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