Classic Zucchini Fritters Recipe

An Original Recipe Brought to You
From the Farmhouse Kitchen at Root & Branch Farms

Ingredients:

• 4 cups shredded zucchini
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1½ teaspoons baking powder
• 1 cup Progresso Italian Style bread crumbs
• 2 eggs or vegan equivalent (I use Bob’s Red Mill Egg Replacer)
• Oil

Instructions:

1. Rinse the zucchini. Leave the peel on.
2. Using a course grater (a box grater with the larger holes), grate the zucchini. If you have a food processor (like a Cuisinart) which has a shredder attachment, that also works well and will save you time.
3. Add the shredded zucchini and salt to a medium-sized mixing bowl. Stir well, so that the salt is evenly distributed. The salt helps to draw the liquid out of the zucchini. Let stand for 15 minutes.
4. After the 15 minutes are up, drain the excess liquid from the zucchini. You can use a paper towel, clean cheesecloth, or even just your hands, but whatever method you utilize, ensure that you’ve squeezed out as much liquid as you can. This step is important, because if you have too much liquid from the zucchini, it will make the fritters soggy and they will not fry as well. Put the zucchini back into the mixing bowl. Slightly separate / fluff up the zucchini so that it can mix well with the ingredients listed in the next step.
5. Add the eggs (or vegan egg replacer), garlic powder, onion powder, and baking powder to the bowl, and stir thoroughly. (The baking powder helps make the fritters fluffy.)
6. Add the seasoned bread crumbs to the bowl and mix thoroughly. At first it will seem that there isn’t enough residual liquid left to help combine the bread crumbs, but there is.
7. Form into twelve fritters, about 2 inches in diameter and about a quarter of an inch thick. Press the mixture together firmly to form the fritter, gathering the stray bits of breadcrumbs. As mentioned above, you will quickly see that there is enough residual liquid in the zucchini to easily bind up the breadcrumbs and make a well-formed fritter. The fritters should not be too thick. If they’re too thick, they will not cook thoroughly.
8. While forming the fritters, begin heating the oil in a large skillet. How much oil you need will depend on the size of your skillet. (You may have to replenish the oil midway through cooking the batch of fritters.)
9. When the oil is hot, carefully add the fritters to the skillet – as many as can fit in the skillet while still leaving space to be able to easily flip the fritters.
10. Fry on medium temperature until the one side is golden brown, and then flip and cook the other side until golden brown. Cooking time will depend on how hot your oil is. You do not want to have the oil too hot, as this will quickly cook the outside while not cooking the inside enough.
11. When the fritters are done, remove them from the skillet and place on a plate that has a paper towel on it (to help draw away excess oil). When the oil has been wicked away, discard the paper towel.
12. Serve the fritters hot. Enjoy!

Yields 12 fritters.

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