Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
- 3 medium zucchini
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp paprika
- ⅓ cup finely chopped onion
- 1 egg
- ½ cup all-purpose flour
- ½ tsp baking powder
- Canola oil
- Shred the zucchini by hand or in a food processor, then transfer to a mixing bowl and add the salt.
- Using your hands, squeeze out as much water as possible into the sink or a bowl (I usually get ¼ cup per zucchini).
- Mix in the pepper and paprika, then the onion, egg, flour and baking powder well.
- Heat 1 tbsp of oil in a skillet over medium heat.
- Once the oil is hot, drop 1 tablespoon of batter onto the skillet and press down with the back of the spoon to flatten. Flatter is better so they cook through!
- Repeat until the skillet is filled, then cook each side for about 3 minutes (should be golden brown before flipping).
- Serve with sour cream.
Makes ~10 fritters
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/zucchini-fritters/
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