Zucchini Fritters


I have been wanting to try out a latke type of recipe for a while now, and finally decided to try making a zucchini fritter! Most latkes are potato-based, so to try to make it a bit healthier we substituted green zucchini instead. As zucchinis have quite a bit more water than potatoes, it is important that you drain the zucchini of as much excess water as possible to give the batter a thicker texture so it cooks properly. Also, instead of using white flour in the batter, we decided on grinding some oats in our coffee grinder to increase the nutritional value a touch. The resulting fritters have a wonderful, warm, and savoury flavour, with a crisp outside and soft inside. Let us know what you think of them!


5 medium zucchini, grated
1 tsp salt
1/4 cup oats, finely ground
1/4 cup grated Parmesan
2 cloves garlic, minced
1 large egg, beaten
1/2 Tbsp fresh rosemary, chopped
2 Tbsp olive oil

Mix salt and grated zucchini in a large bowl (the salt helps draw water out of the zucchini). Place mixture in a colander over the sink to drain for about 10 minutes. Using cheese cloth or a thin dishtowel, squeeze zucchini to drain completely. In a large bowl, mix zucchini, oats Parmesan, egg, rosemary, and garlic.

Heat olive oil in a large frying pan over medium-high heat. Spoon batter into frying pan to create small pancake-size fritters, flattening with a spatula. Cook until golden brown on each side, around 2 minutes. If desired, garnish with sour cream and chives. Serve and enjoy!


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