Zucchini Fritters
Ingredients
The fritters
-
1
pound
zucchini
-
2
large
eggs
-
1½
cups
chopped scallions
-
3
cloves
garlic
-
2
tablespoons
chopped fresh dill
-
1
tablespoon
lemon zest
-
1
teaspoon
sea salt
-
2¼
cups
panko breadcrumbs
-
3
tablespoons
all-purpose flour
-
to taste
freshly ground black pepper
-
as needed
tablespoons
avocado oil
For serving
-
to taste
tartar sauce
-
to taste
creamy dill sauce
Instructions
- Grate the zucchini and squeeze out excess moisture using a kitchen towel.
- In a large bowl, whisk the eggs and then add the grated zucchini, scallions, garlic, dill, lemon zest, salt, and pepper.
- Fold in 1½ cups of panko and sprinkle in the flour to combine.
- Preheat a cast-iron skillet to medium heat and form the mixture into 14 to 16 thin patties, coating them in the remaining panko.
- Add avocado oil to the skillet and cook the patties for 2 to 3 minutes on each side until golden brown.
- Transfer the cooked fritters to a paper towel-lined plate to drain excess oil and serve hot with your choice of sauce.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
500mg
Cholesterol
70mg
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