Description
Jamie Oliver’s zucchini fritters combine crispy edges with tender green centers, offering a Mediterranean-inspired delight packed with fresh herbs and sharp parmesan. Served alongside cool yogurt sauce, these golden-brown treats promise a delicious escape that will transport palates to sunny Italian kitchens.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) zucchini, about 2 large or 5 medium
- 2 large eggs, lightly beaten
- ¾ cup all-purpose flour
Seasoning and Spices:
- 1 ½ teaspoons fine sea salt, divided
- ½ teaspoon ground black pepper
- ½ cup chopped green onions
- 1 teaspoon baking powder
Additional Ingredients:
- olive oil for sautéing
- sour cream, to serve
Instructions
- Thoroughly wash the zucchini and trim both ends. Grate the zucchini using a food processor’s grating attachment or a box grater with large holes.
- Transfer the grated zucchini to a large mixing bowl, sprinkle 1 teaspoon (5 grams) of salt, and gently toss to distribute evenly. Allow the mixture to rest for 10 minutes, which helps draw out excess moisture.
- Using clean hands or a cheesecloth, vigorously squeeze out the liquid from the zucchini over the sink. Ensure maximum water removal, which typically yields 3 1/2 to 4 cups (840 to 960 milliliters) of drained zucchini.
- Relocate the squeezed zucchini to a clean mixing bowl. Incorporate 2 lightly beaten large eggs and 1/2 cup (120 milliliters) of finely chopped green onions.
- In a separate smaller bowl, whisk together 3/4 cup (90 grams) of all-purpose flour, 1 teaspoon (5 grams) of baking powder, 1/2 teaspoon (2.5 grams) of salt, and 1/2 teaspoon (1 gram) of freshly ground black pepper.
- Gradually fold the dry ingredient mixture into the zucchini mixture, ensuring thorough and even incorporation.
- Heat 2 tablespoons (30 milliliters) of olive oil in a heavy-bottomed cast iron or non-stick skillet over medium-low heat.
- Once the oil is shimmering, carefully drop large tablespoon-sized portions of the zucchini mixture into the pan. Gently flatten each portion to create uniform pancake-like shapes.
- Cook each zucchini fritter for 3 to 5 minutes per side, or until achieving a golden-brown exterior and crispy edges.
- Remove the fritters and place them on a paper towel-lined plate to absorb excess oil. Serve immediately while warm and crisp.
Notes
- Add a dollop of tangy sour cream or Greek yogurt for a cool contrast to the warm, crispy fritters.
- Sprinkle fresh herbs like chopped dill or parsley on top to brighten the flavor and add a pop of color.
- Keep the heat at medium-low to create an even, golden-brown crust without burning the delicate zucchini mixture.
- Gently flatten the mixture in the pan with a spatula to create uniform, thin fritters that cook evenly.
- Drain excess moisture from grated zucchini using a clean kitchen towel to prevent soggy fritters.
- Serve immediately for the crispiest texture and most vibrant flavor.
- Pair with a zesty tzatziki or homemade garlic yogurt sauce for an extra layer of deliciousness.
- Store any leftovers in the refrigerator and reheat in a skillet to maintain their crispy exterior.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Breakfast, Lunch, Snacks, Appetizer
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 130
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg