crispy zucchini creamy leek fritters (Print Version)
Crispy, herbed fritters combine zucchini, leeks, and fresh herbs for a savory, golden treat.
# Ingredients:
→ Vegetables
01 -
1 pound zucchini or yellow summer squash
02 -
1 1/2 cups sliced leeks, white and pale green parts only
→ Herbs and Seasoning
03 -
1/3 cup freshly chopped herbs such as basil, dill, tarragon, or parsley
04 -
1 teaspoon kosher salt
05 -
Salt and freshly ground black pepper, to taste
06 -
Pinch paprika, optional
→ Binding Ingredients
07 -
1 large egg, lightly beaten
08 -
1/2 cup all-purpose flour or gluten-free flour blend
09 -
1/2 teaspoon baking powder
→ For Frying
10 -
Vegetable oil for frying
# Steps:
01 -
Grate the zucchini into a large bowl and toss evenly with 1 teaspoon kosher salt. Let sit for 10 minutes to draw out excess moisture.
02 -
In a separate large bowl, whisk together sliced leeks, chopped fresh herbs, and the lightly beaten egg until well mixed.
03 -
In a medium bowl, blend the flour, baking powder, a generous pinch of salt, a few grinds of black pepper, and a pinch of paprika if using.
04 -
Place the salted zucchini in a cheesecloth or clean kitchen towel and squeeze thoroughly to eliminate as much liquid as possible.
05 -
Gently stir the strained zucchini into the leek and herb mixture. Gradually incorporate the dry ingredients, mixing until a cohesive batter forms.
06 -
Heat 1/4 inch of vegetable oil in a large skillet over high heat. Using a large spoon, portion the batter into 6 equal mounds in the hot oil. Fry for about 3 minutes per side, flipping once golden and crisp. Reduce heat as needed to cook through without burning.
# Notes:
01 -
Squeezing out all excess moisture from zucchini is crucial to achieving a crisp texture.