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Zucchini Parmesan Fritters With Sour Cream Recipe
by Doctor Jo

Zucchini Parmesan Fritters With Sour Cream

Zucchini Parmesan Fritters are a delicious way to use up an over-abundance of zucchini and summer squash. These fritters are crispy on the outside. A dollop of sour cream perfectly compliments them.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 4

Ingredients

  • 1 medium (1lb) zucchini (250g) shredded
  • ½ tsp baking powder
  • 1 medium onion
  • 3 tbsp diced red bell pepper
  • 2 cloves minced garlic minced
  • 1 egg
  • ½ cup flour (60g)
  • ½ cup grated parmesian cheese (50g)
  • 1 tsp salt + salt and pepper to taste

Directions

  1. Grate the zucchini sprinkle with the tsp of salt and set aside. ( the salt will draw the extra moisture out of the zucchini.
  2. Mix together all of the rest of the ingredients and stir to mix.
  3. Put the shredded zucchini in something that will let you squeeze all the extra liquid. A nut milk bag or cheesecloth works great. Add the zucchini to the rest of the ingredients and stir to mix.
  4. Put a small amount of oil in a cast-iron skillet and fry until golden brown on both sides.
  5. Alternately bake the Fritters on a sheet pan at 450 degrees for 20 minutes, or until browned and the centers are set.
  6. Serve with a dollop of sourcream.