Eggless Classic Zucchini Fritters
Total time50 min
Prep time20 min
Cook time20 min
4.6(29)
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Learn more →Ingredients
4 servings
- 1 ½ lb zucchini (about 3 medium), trimmed
- 1 tsp kosher salt, plus more to taste
- 3 scallions, thinly sliced (green and light green parts only)
- 2 large eggs, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup all-purpose flour
- ⅓ cup finely grated parmesan cheese
- ½ tsp black pepper
- ¼ tsp garlic powder
- 3–4 tbsp olive oil, divided
For serving
- ½ cup sour cream
- 1 tbsp fresh chives or scallion greens, finely chopped (optional)
Instructions
- 1
Grate the zucchini on the large holes of a box grater into a large bowl. Toss with 1 tsp kosher salt and let stand for 10 minutes.
- 2
Transfer the salted zucchini to a clean kitchen towel or cheesecloth and wring firmly over the sink until as much liquid as possible has been removed — the shreds should feel nearly dry and the wrung-out liquid should be substantial. Return the dried zucchini to the bowl.
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