How To Make Zucchini Fritters

 in Demos

There’s a lot of reasons we love fritters. They’re delicious, one. They’re incredibly versatile with ingredients, two. But our main reason for loving fritters is because they can be just about anything- a lunchtime snack, a dinner starter, an entree or a party bite. This is especially the case with these zucchini fritters, that capitalize on the delicate taste and easy texture of zucchini as well as all the protein that and additional flavors shrimp have to offer. With some minimal extra flavor enhancers like green onion and Parmesan cheese, these things don’t need much else. Then all you have to do is grate the zucchini, squeeze it to get all the water out, and then add in the rest of the ingredients to form your batter. Drop them into a hot pan, let them brown for about 3 minutes, flip them, do the same and serve. We’ve also included a delicious zesty lime sauce to accompany these beauties!

Follow along with our online culinary school chef as he shows you how to make these delicious zucchini and shrimp fritters. These light and fluffy pancake-like rounds offer one of the best ways for you to enjoy zucchini this summer.

Zucchini Fritters

2 medium zucchini
2 scallions, sliced thin
8 raw shrimp, chopped
2 large eggs
¼ cup Parmesan cheese
½ cup all-purpose flour
½ tsp baking powder
1 tsp kosher salt
Black pepper
Oil for frying

Sauce (optional)
1 cup of sour cream
1 tbsp lime juice
¼ tsp lime zest
1 crushed garlic clove
Salt and pepper

1. Trim ends off zucchini and grate them in a box grater or if you have a food processor use the shredding blade.
2. In a bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Place the grated zucchini in a colander and press it against the holes of the colander with a wooden spoon to extract the water.
3. Returned the zucchini shreds to a bowl. Add a little more salt. Add the scallions, shrimp, egg and black pepper. In a dish, stir together the flour and baking powder, then stir the mixture into the zucchini batter.
4. In a heavy skillet heat 2 tablespoons of oil over medium heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time, so that they don’t become crowded. Cook the fritters until the edges underneath are golden about 2 to 3 minutes. Flip the fritters and fry them on the other side until brown. Drain briefly on paper towel to soak the excess oil. Serve warm.

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