We are nearing the end of summer and it seems those zucchini in the garden just keep on coming. I decided to do something a little different with my last bunch of garden zucchini and made these delicious zucchini fritters. While not exactly low calorie, as long as you keep the oil hot enough the fritters will not absorb too much oil. These fritters are light and delicious and VERY addictive so make lots! We usually use a canola or safflower oil for frying. Olive oil is really not suitable.
Deborah Mele 2011
A great way to use up excess garden zucchini.
- 1 1/2 Pounds Zucchini
- Zest of 1 Lemon
- 2 Tablespoons Chopped Fresh Basil
- Salt & Pepper
For The Batter:
- 2 Eggs, Separated
- 2 Tablespoons Olive Oil
- 1 Cup Regular Beer
- 1 Cup Al-purpose Flour
- Salt & Pepper
- Oil For Frying
- Lemon Wedges
- Sea Salt
- Grate the zucchini and mix with a tablespoon of salt, and place in a colander in the sink and allow to drain to remove excess liquid for 15 minutes.
- Rinse the zucchini and then pat dry with paper towel, then place in a bowl with the lemon zest, fresh basil and pepper.
- Mix well.
- For the batter, beat the egg yolks well and then slowly add the olive oil.
- Next add the beer and flour.
- Season with salt and pepper to taste.
- Cover and let the mixture rest for 1 hour.
- Just before you are ready to make the fritters beat the egg whites in a bowl until firm.
- Gently fold the beaten egg whites into the batter mixture.
- Add enough of the batter mixture into the bowl with the zucchini to bind the mixture together. (You may not need all of the batter.)
- In a heavy pot, heat the oil to 375 degrees F.
- Take spoonfuls of the zucchini in batter and slide them into the hot oil, cooking 4 to 5 at a time.
- Cook for 2 to 3 minutes until golden and crisp.
- Place the cooked fritters on a plate lined with paper towels to absorb the excess oil.
- Continue to cook the remaining fritters in the same manner.
- Serve immediately with lemon wedges and a sprinkling of sea salt.