Katie's Zucchini Fritters
I came up with this after looking at several recipes and pulling what I liked from each one.
I came up with this after looking at several recipes and pulling what I liked from each one.
- Carbohydrate 24.2709302645182 g
- Cholesterol 365.273801938005 mg
- Fat 43.3073439394515 g
- Fiber 2.91612256643042 g
- Protein 23.8756657293927 g
- Saturated Fat 14.4587474297034 g
- Serving Size 1 1 Serving (325g)
- Sodium 840.030386750767 mg
- Sugar 21.3548076980877 g
- Trans Fat 5.1974712093936 g
- Calories 577 calories
Step-by-step
- Grate zucchini with a course grater.
- Layer in a colander with table salt and place a plate on top of zucchini.
- Weigh it down with something heavy, 5lbs or so.
- This will remove quite a bit of moisture and make for a better fritter.
- Leave for at least a half hour, longer is better though.
- Rinse well to get all the salt off, squeeze out excess water and layout on paper towels to dry.
- If you do not have a course grater, a regular grater will work, but could change the texture of this dish.
- Make sure to salt zucchini really well and let sit for a longer period of time, squeeze out as much liquid as possible, I cannot stress this enough.
- My first batch I used a regular grater and they were a little mushy.
- Combine zucchini, corn, bacon, onions, eggs, & flour.
- Add ¾ cup cheese and season salt and pepper to taste.
- If the batter looks a little runny, add a little more flour a table spoon at a time till it has thickened up.
- In a large skillet, heat oil over medium heat or an electric skillet set to 325.
- Cook fritters in batches.
- Drop mounds of batter into the skillet, flattening out slightly if needed.
- Cook, until browned, turning once, 4-6 minutes on each side.
- Transfer to a wire rack.
- Sprinkle with remaining parmesan cheese while hot.
- Repeat with remaining batter.
- Makes approximately 16 3†fritters.
Zucchini contains over ninety percent water by weight, making salt extraction the single most important mechanical step for success. Grating the vegetable and weighting it down with a five-pound weight for thirty minutes draws out free intracellular water via osmosis. Rinsing and wringing the shreds dry prevents residual salt from overwhelming the batter and stops steam from forming inside the pan, which causes mushy interiors. Ten beaten eggs provide the structural protein network needed to bind the flour, corn, and crumbled bacon into cohesive rounds. Maintaining skillet temperature at 325 degrees Fahrenheit ensures the exterior starches brown via the Maillard reaction before the interior overcooks. If all-purpose flour is unavailable, fine semolina can substitute at a one-to-one ratio, though it yields a denser, crunchier bite due to higher protein content. Pairing these rich, savory cakes requires sharp, acidic elements to cut through the heavy fat content of the bacon and cheese. A crisp green salad dressed with a sharp lemon vinaigrette provides the necessary acid balance. Pickled red onions or a cold cucumber dill yogurt sauce also contrast effectively against the warm, fried exterior. Transferring cooked batches to a wire rack instead of paper towels keeps the bottom crust crisp by allowing air circulation underneath, preventing steam condensation from softening the exterior.
