Zucchini Squash Fritters
Easy- to- make and mellow to the taste, zucchini squash fritters bring a delightful upswing to dinners and backyard entertaining. Serve them singly with their creamy, bright sauce and sliced tomatoes for a light evening meal or shove the potato to the side and serve a zucchini fritter in its place to accompany chicken on the grill, a pork chop, rib eye steak. All good.
Servings 4
Equipment
- saute' pan or black iron skillet, any heavy bottom skillet
- grater
Ingredients
- 1 ½ cups zucchini coarsely grated
- 2 eggs stir to blend white and yolk
- ½ tsp. baking powder
- 6 Tb. all-purpose flour
- 3 Tb. olive oil
Sauce
- ¼ cup sour cream
- 2 Tb. Buzz Savories Spicy Beer Mustard
- ¼ tsp. salt
Instructions
- Shred the zucchini using the large whole side of a grater or pulse 3-4 pulses with a food processor. The zucchini shreds easily and beware of over processing Drain off the accumulated juices from the shredding process.
- Whip 2 eggs until well mixed but not frothy
- Blend the flour, baking powder and egg mixture
- Mix with 1 1/2 cups of shredded zucchini
- In a saute' pan, heat 2 Tb. olive oil until it sizzles when a small amount of zucchini mixture is dropped in
- Pour patties of approximately 1/4 cup of zucchini mixture into the hot oil
- Saute' 2 1/2 minutes on one side until patty feels firm and the bottom is nicely browned, flip and saute' until the bottom browns
- Serve with a dollop of sauce
Zucchini Fritter Sauce
- Blend sour cream, Buzz Savories Spicy Beer Mustard and salt
- Drop a dollop of sauce on each fritter, or spoon the sauce into a serving bowl and sauce to taste.
