Those 5-ingredients zucchini fritters are one of the simplest fulfilling dinner you can prepare for you family this summer. If you like crispy fried food this recipe is the one you need. My toddler love zucchini fritters cold, it tends to be softer but she loves eating them for afternooo tea. I like to eat mine hot and crispy for dinner topped with fresh greek yoghurt, herbs or chilli.
This simple zucchini fritter recipe is made with buckwheat flour with give them a super crispy texture when fried in olive oil. Buckwheat flour is a gluten free flour rich in fibre and very fulfilling compared to white flour.
It has a nutty flour that goes very well with zucchini and it create a thick zucchini batter meaning that you do not have to use much eggs to create firm fritters. I love eggs but I am always felling ‘guilty’ to eat too much eggs. So buckwheat flour is great to thicken any batter and replace a part of eggs in a recipe.
Look at those shinny fritters! I choose to keep the zucchini skin on to increase fibre and it also give a lovely green colour to the fritter. There is many ways to alter this recipe. You can add 1/4 cup fresh minced herbs in the batter or grated cheese if you like. I also do not salt the batter as I prefer to adjust salt on my plate if needed but it is really up to you. Others variations I love are sweet potatoes fritters, carrot fritters or mixing different vegetables like parsnip and carrot or zucchini and sweet potatoes. What is yours favorite fritters? Tell me a bit more about your recipe we all have one !
Wash the zucchini and using a sharp knife remove the extremity.. Discard them.
Place the zucchini into a food processor with the grater attachment and process until you obtain 3 1/2 cup of grated zucchini. If you do not have a food processor you can simply use a Box Grater. Box grater are great as the box gather the grated vegetable as you go.
Squeeze the grated zucchini in your hands firmly to extract the water. This is really important to ensure crispy fritters. You can also squeeze the grated vegetable into a clean towel or absorbent paper.
Place the grated zucchini onto a bowl and combine with a finely diced brown onion. Set aside.
In another bowl, place the almond milk, eggs and buckwheat four. Whisk until thick and smooth, liquid a pancake batter.
Pour the flour mixture onto the grated zucchini and combine with a spoon to coat the grated zucchini with the fritter batter. If too liquid add 1 ot 2 extra tablespoon of buckwheat flour. it could happens if you did not dry the zucchini really well or your eggs are slighltly bigger than size 6.
Place 1-2 tablespoon of olive oil into a frying pan.
Warm oil under medium heat and spoon the zucchini fritter batter using a cookie scoop to shape fritter of same size. I used a scoop like this one : a medium cookie scoop.
Flatten with a fork to form a pattie of 0.5 cm thickness.
Fry 2-3 minutes on each sides until crispy and golden.
Place each cooked fritter onto a plate covered with absorbent paper to absorb the extra cooking oil while you fry the following fritters.
Serve hot with a green salad or cold in kids lunch box.