Zucchini is one of those foods that fills the gap between a weeknight snack and a satisfying meal. It’s easy to make, requires ingredients you probably already have, and freezes well if made in two batches. The secret lies in the texture, not the complexity. When you break into it, the outside should shatter a little, but the inside should be soft. Do it like this.
The Ingredients You Need
Before we get started, let’s see what’s in the bowl. You don’t need fancy imports or obscure spices. The basics are simple:
- 5 medium zucchini (don’t make them too big or they will be watery)
–3 large eggs - 2 tbsp all-purpose flour
- 1 cup neutral oil (vegetable or sunflower oil is best)
- Salt, black pepper and red pepper (for seasoning)
The ratio of flour and eggs determines the holds the fritter together. If you add too much flour, it will turn into batter. If there is too little of it, it will falls apart in the pan.
How to Prep the Zucchini
Start by peeling the zucchini. If you’re using organic squash or very young zucchini, you can skip this, but for most regular grocery store zucchini, peeling will result in a smoother, less fibrous fritter. Cut lengthwise into thin slices. The thinner the better. They need a large surface area to cook quickly and get crispy results.
If the zucchini is particularly juicy, sprinkle the slices with salt and let them rest for 10 minutes. Then dry with a paper towel. Moisture is the enemy of crispness. If you are in a hurry, you can skip this step, but it will ruin the crispiness of the fritters.
The Batter
Crack the eggs into a large bowl. Add the flour, a pinch of salt, ground black pepper and red pepper flakes for heat. Mix until smooth. You want the consistency like earlobe batter. It should be thick enough to coat the back of a spoon, but with enough liquid to submerge the zucchini. If it is too thick, add a teaspoon of water. If there is too runny, add more flour.
The Frying Process
Heat the oil in a frying pan over medium-high heat. You know it’s ready when a small drop of batter falls on the surface and immediately sizzles immediately.
The trick is not to dip the zucchini directly into the wet batter. First, sprinkle the zucchini slices lightly with flour. Shake off the excess. Then dip them in the egg wash. This double coating helps the batter stick together.
Place the coated slices in the hot oil. Don’t overcrowd the pan. Cook them until they’re golden brown on one side, then flip. Fry the other side until crispy. This usually takes about 2-3 minutes per side.
Draining and Serving
When each batch is done, transfer the fritters to a plate lined with paper towels. Let stand for 1 minute to drain excess oil. This step is very important. Soggy fritters are sad fritters.
**Serve warm with garlic yogurt
