Zucchini fritters with sour cream lemon sauce

Healthy, fast, affordable and delicious – what’s not to love about these zucchini fritters with a zesty sour cream sauce, whipped up in less than half an hour to feed the family? This great little recipe is super versatile too – try substituting fresh corn kernels or grated carrot for some of the zucchini to mix up the flavour.  Zucchini fritters can be served as a main meal with a salad, for breakfast with eggs, smoked salmon or bacon, and are also great for packing for lunch.


Serves: 4
Preparation time: 20 minutes
Difficulty: easy


Ingredients

Fritters

3 large zucchini, grated
3 spring onions, sliced
2/3 cup plain flour
1/2 cup grated parmesan
1/4 cup Italian parsley, chopped
2 tbsp olive oil
2 eggs, beaten
Salt and pepper to season

Sauce

1 cup sour cream
2 tbsp lemon juice
Zest of ½ a lemon, finely grated
1 teaspoon honey
Salt to season


Method

  1. Lightly salt grated zucchini and place it in a colander over a bowl for 10 minutes. After the zucchini has rested, gently squeeze out as much liquid as you can with your hand, then transfer zucchini to a large bowl.
  2. Mix all other ingredients into zucchini, until well combined.
  3. Place a large frying pan on medium heat and add half the olive oil. Line a large plate with paper towels ready to drain the cooked fritters.
  4. Once oil is hot, scoop large serving spoons of the mixture into the frying pan, 5cm apart. Press lightly on the fritter with the back of the spoon to flatten.
  5. Cook fritters for about 2 minutes each side, or until golden brown. Transfer cooked fritters to the paper towel lined plate to drain and repeat with the remaining mixture and oil.
  6. For the sauce, stir the first four ingredients together, then salt to taste.

Serving Suggestions

  • Serve fritters hot with sauce on the side, accompanied by a fresh green salad
  • Top with a poached egg and a side of smoked salmon or bacon for a weekend breakfast
  • Also make a great lunch box snack