This recipe is the perfect solution to an overabundance of zucchini--it's easy, light, and sooooo addictive! It makes a healthy, quick weeknight meal or a perfect side to a fancier feast come the weekends. The term "fritter" might be a little misleading, conjuring up images of deep-fried excess. In reality, these fritters are really more like golden brown cakes or latkes cooked in a little olive oil.
The trick to getting perfectly crisp fritters is to make sure you drain the moisture from the shredded zucchini otherwise you end up with mushy fritters. To do this, you'll need some cheese cloth which will help you wring the excess moisture out of your zucchini. You can save the juice for green smoothies. The second trick to a perfect fritter is in making sure that it is super flat, which in this case means less "batter" to fry up for each cake. This way you get a crispy outside and moist inside without any mush.
You can serve them over a bed of lettuce and top them with a little Greek yogurt and fresh chives for a dinner that is pure bliss! They also freeze well, so I like to make a big batch and freeze some of it for a rainy day.
1 1/2 pounds zucchini (about 2-3 medium zucchinis or 2 1/2 cups), shredded
1/4 cup nutritional yeast
1/4 cup cornmeal
1 egg, beaten
1 garlic clove, minced
1 teaspoon red chile flakes
1 teaspoon sea salt
Place shredded zucchini in a cheesecloth and squeeze out any excess liquid.
Then place shredded zucchini in a bowl and stir in garlic, chile flakes and salt. Incorporate nutritional yeast and cornmeal next. Lastly, add the egg and stir until fully combined.
Heat olive oil on medium heat in a pan. Using your hands, take about 3 tablespoons worth of batter and flatten it into a thin cake. Place on a skillet and repeat until pan is full. Let each cake cook for 2-3 minutes per side or until each side is golden brown.
Serve warm. Makes about 10 fritters. Enjoy!
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