Celiac.com 05/11/2019 - Zucchini is one of the early stars of spring, and this delightful recipe allows zucchini to shine. This simple blend of shredded zucchini, potato starch, eggs, and a bit of Parmesan cheese gets a quick fry in oil. A dollop of sour cream and a pinch of chives rounds them out. Perfect for spring, and even more perfect for sharing, these crispy, salty zucchini fritters will be the standout dish at your next meal.
- 4 medium zucchini, grated
- ¾ teaspoon kosher salt, divided
- ⅓ cup potato starch, or tapioca flour
- ⅓ cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 2 garlic cloves, finely chopped
- 3 tablespoons cooking oil
- 4 tablespoons sour cream
- 3 tablespoons finely chopped fresh chives
Heat oven to 250°F.
Stir together zucchini and ¼ teaspoon of the salt in a large wire-mesh strainer set over a large bowl.
Let stand until zucchini has released water, about 15 minutes. Discard liquid.
Place zucchini in a kitchen towel, and squeeze to remove excess water. Add zucchini to a large dry bowl.
Add potato starch, Parmesan, eggs, and garlic to bowl with zucchini; stir until combined.
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium.
Add 1 heaping tablespoon zucchini mixture to skillet, and use a spoon to flatten into a 3-inch round.
Repeat to make more fritters.
Cook about 2 minutes, until golden brown and slightly crisp.
Flip and cook another minute or so, until bottom side is crisp and golden.
Place cooked fritters on a large baking sheet lined with a wire rack.
Move rack to a warm, 250°F, oven.
Working in batches, cook the remaining fritters. Place on rack as you go.
When done, sprinkle cooked fritters with remaining ½ teaspoon salt.
Top with sour cream and chives, and serve warm.