These zucchini fritters make a terrific light lunch, appetizer, or side dish for a main course. Celebrate the flavors of summer with these crisp and creamy fritters. Just a few minutes of prep, while your sauté pan is warming, and you’ll be dropping your first scoop into the pan. The edges will let you know when the zucchini fritter is ready to flip, you’ll see them turning golden brown. Chef’s Tip, always flip away from you when using hot oil to avoid splashing yourself. Stack them up or cascade them down, covered in our Balsamic Basil they’ll be nothing but delicious.
1 Roasted red pepper, diced
2 Small zucchini, seeded and shredded
½ Sweet onion, finely diced
1 Tsp Oregano, dried
A Garlic clove, minced
½ Tsp each Salt & Pepper
6 Tbsp Flour*
An Egg
8 Oz Balsamic Basil
Combine the first eight ingredients in a large mixing bowl. Mix well and rest fritter batter for five minutes. While batter is resting in a nonstick skillet over medium heat with enough oil to cover the base of the pan.
Warm Balsamic Basil in a small sauce pan over medium heat.
Using an ice cream scoop add mixture to the sauté pan, do not overcrowd. Cook for three minutes or until deep brown before flipping, lightly press, and cook the second side for two minutes. Plate a fritter and spoon some Balsamic Basil over it, repeat two or three more times garnish with parmesan cheese.
*Substitute chickpea flour if gluten intolerant
