These Zucchini Fritters are quick and easy to make (10-15 minutes start to finish), and involve only a handful of simple ingredients. The fritters also happen to be dairy-free, and are toddler friendly!
|Zucchini||680 Gram (2 large)|
|Flour||1/3 Cup (5.33 tbs) (all|
|Italian seasoned bread crumbs||1/3 Cup (5.33 tbs)|
|Baking powder||1/2 Teaspoon|
|Freshly ground black pepper||1/8 Teaspoon|
|Olive oil||1/2 Cup (8 tbs) (for frying)|
1.Shred the zucchini. My preferred method, which I find to be the easiest and fastest for shredding zucchini, is to use the shredding blade of the food processor. You can also shred by using a box grater.
2.Place the shredded zucchini into a thin kitchen towel and squeeze as much water out as you can.
3.Place the squeezed zucchini into a bowl and add all the remaining ingredients except the olive oil. Lightly scramble the eggs in the bowl, then mix everything well until the mixture is moist and all ingredients are distributed.
4.Heat a nonstick skillet over medium heat, and add 3 tbsp of olive oil. Use a 3Tbsp cookie scoop to portion mounds directly into the pan, then gently press down with a turner to flatten.
5.Fry the zucchini fritters for about 4 minutes on the first side, and 3 minutes on the other, or until golden brown on each side.
6.Serve and enjoy while hot!