Zucchini Fritters
These crispy little cakes of zucchini and leeks, dipped in homemade ranch dressing, are a delicious side dish for all kinds of suppers and a great snack all on their own. They will turn zucchini haters into lovers—I promise! The leeks get crispy when fried, adding great texture and a flavor reminiscent of onion rings. You can substitute shredded onion for the leek, if you prefer. (Used with permission from the book Good Cheap Eats- Dinner in 30 Minutes (or Less!)
Servings: 4 servings
Ingredients
- 2 medium zucchini
- ¼ large leek chopped (about 1 cup)
- 2 large eggs beaten
- 1 cup panko bread crumbs Stephanie's note: I would probably use day-old bread to make bread crumbs, as Jessica suggested above
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- Freshly ground black pepper
- Vegetable oil for frying (Stephanie's note: I'm a fan of frying with olive oil)
- Creamy Buttermilk Ranch Dressing page 129 or sour cream, for dipping (optional)
Instructions
- Shred the zucchini using a box grater or the shredding disk in a food processor. Squeeze the zucchini to get rid of any extra liquid. (I do this in a nut milk bag, but you can also use layers of cheesecloth or a thin dishtowel.)
- In a large bowl, combine the zucchini, leek, eggs, panko, salt, paprika, and pepper to taste.
- Heat ½ inch of oil in a large nonstick skillet over medium-high heat.
- Form the zucchini mixture into 2-inch patties. Fry the patties in batches in the hot oil until golden brown, 2 to 3 minutes per side.
- Drain the fritters on paper towels. Serve immediately with dipping sauce.