These Zucchini Fritters are quick and easy to make (10-15 minutes start to finish), and involve only a handful of simple ingredients. The fritters also happen to be dairy-free, and are toddler friendly!
1/3cupflour(all-purpose or whole wheat flour both work)
1/3cupItalian seasoned bread crumbs
1/8tspfreshly ground black pepper
Olive oilfor frying, (1/2 cup maximum needed)
Shred the zucchini. My preferred method, which I find to be the easiest and fastest, is to use the shredding blade of the food processor. You can also shred by using a box grater.
Place the shredded zucchini into a thin kitchen towel and squeeze as much water out as you can.
Place the squeezed zucchini into a bowl and add all the remaining ingredients except the olive oil. Lightly scramble the eggs in the bowl, then mix everything well until the mixture is moist and all ingredients are distributed.
Heat a nonstick skillet over medium heat, and add 3 tbsp of olive oil. Use a 3-tbsp cookie scoop to portion mounds directly into the pan, then gently press down with a turner to flatten.
Fry the zucchini fritters for about 4 minutes on the first side, and 3 minutes on the other, or until golden brown on each side. Enjoy while hot!
Purchasing zucchini: I recommend buying smaller, younger zucchini, which are more flavorful and less watery.Storing leftovers: Keep in the fridge for up to 5 days.Reheating: Place on a sheet pana nd reheat in a 375F oven for 10-15 minutes.Freezing: Place cooked and cooled zucchini patties into a ziptop bag and freezer for 2 months. Thaw before reheating.Yogurt Dill Sauce: For an optional dipping sauce, mix together 1/2 cup plain yogurt, 1 tbsp lemon juice, 2 large cloves of garlic, minced or pressed, and 2 tsp fresh dill.