Fresh Milled Zucchini Fritters
Ingredients
- 4 cups zucchini about 2 large zucchini, grated
- 1 teaspoon salt
- 3 eggs larg
- ½ cup freshly milled hard white wheat flour
- ¾ cup Parmesan cheese finely grated
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley optionalchopped
- Avocado oil for frying, or light olive oil
Instructions
- Grate the zucchini and toss it with the salt. Let it rest for 10–15 minutes to draw out the moisture.
- Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. The drier the zucchini, the crispier the fritters will be.
- Place the squeezed zucchini in a large bowl. Add the eggs, freshly milled flour, parmesan, garlic powder, black pepper, and parsley, if using. Stir until everything is evenly combined.
- Heat 2–3 tablespoons of oil in a cast iron skillet over medium heat. Scoop about 2 tablespoons of the mixture into the skillet for each fritter, gently flattening each one with the back of a spatula.
- Cook for 3–4 minutes per side, or until golden brown and crispy. Adjust the heat if they begin browning too quickly.
- Transfer the fritters to a paper towel-lined plate or wire rack while you cook the remaining batches. Add more oil to the pan as needed. Serve warm with sour cream, plain Greek yogurt, or tzatziki.
Video
Notes
- After squeezing the zucchini, the mixture should be moist but hold together when scooped. If it seems too wet, add another 1–2 tablespoons of fresh milled flour.
- If you prefer extra cheesy fritters, you can increase the Parmesan to 1 cup, but I think ¾ cup gives the best balance.
- Fry over medium heat so the fritters cook through before the outside gets too dark.
Private Notes
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