Zucchini often get a bad rap for lacking flavor, but their neutral taste makes them a perfect canvas for experimenting with bold seasonings. These Zucchini Fritters make a delicious vegetarian lunch with a simple salad and lemon-dill sauce, or they can be dressed up as little appetizers topped with a spicy sriracha mayo. This recipe does not require you to salt, drain and squeeze the liquid out of the zucchini, skipping one messy and time consuming step, because who has time for that? It may sound complicated but it’s really easy, if you can make breakfast pancakes, these will be a breeze!
Ingredients for 10 lunch pancakes or 30 appetizer bites:
2 zucchini (roughly 3/4 lb. or 350g), grated
2 tablespoons red onion, finely chopped or grated
2 eggs, lightly beaten
1/3 cup (30g) chickpea flour (you can also use regular flour but we like the protein and gluten free factor of chickpea flour)
1 teaspoon baking soda
1/2 teaspoon freshly ground pepper
Butter or vegetable oil for frying
Salt to finish
In a large bowl, mix the zucchini, and red onion. Add the lightly beaten eggs, chickpea flour, baking soda, and pepper. Do not add the salt until they’re cooked as the salt will draw water out of the zucchini making it all a goopy mess. If for some reason it does get watery, just add a tablespoon of flour to the mix.
In a large skillet, melt a small pat of butter or brush with a little oil and bring to a medium heat. Using two regular spoons or a 1/4 cup measuring tool, (or teaspoons if you’re making the appetizer bites) make mounds of the zucchini mixture and flatten them with a spatula. Cook for about 5-7 minutes before carefully releasing and flipping them over. Cook on the other side for another 5 minutes until both sides are golden brown. This is a step you don’t want to rush, so don’t crank up the heat. You want them to cook through and a golden finish takes a little patience and love.
If you’re making these ahead, they can be reheated at 300F (150C) for 15 minutes. Serve with your choice of Lemon Dill Sauce or Sriracha Mayo, or go for both!
For the Lemon Dill Sauce;
1/2 cup (60g) sour cream
Zest of 1 lemon
juice of 1/2 lemon
1 teaspoon dried dill or 1 tablespoon fresh
a good pinch of white pepper
a good pinch of salt to taste
Combine all ingredients and chill until needed.
For the Sriracha Mayo:
1/4 cup (55g) mayonnaise
1 tablespoon sriracha or other hot sauce such as Cholula
Zest and juice of 1/2 lime
salt to taste
Combine all ingredients and chill until needed.