Zucchini Fritters with Sweet Basil

Zucchini Fritters with Sweet Basil
Staff Writer
Zucchini Fritters with Sweet Basil
Viviane Bauquet Farre

Zucchini Fritters with Sweet Basil

These little fritters are the quintessential summer appetizer or hors d’oeuvre. Adults love them, kids love them, even picky eaters love them. They’re as addictive as they are easy to prepare. The basil leaves become crispy as they fry, while the lemon zest adds a bit of zing to the batter.

See all zucchini recipes.

4
Servings
226
Calories Per Serving
Deliver Ingredients

Notes

*Note: Using baby zucchini is essential for this recipe. Larger ones have too much moisture. They’ll get soggy as they cook and cause the hot oil to splatter.

**Note: Click here to see the Tomato Coulis with Shallots and White Wine Recipe.

Ingredients

  • 1 Cup unbleached all-purpose flour
  • 1/2 Teaspoon sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 3/4 Cups warm water
  • 1 large egg
  • 2 baby zucchini, about 6 inches long, trimmed and cut crosswise into 1/4-inch-thick slices*
  • 24 basil leaves, large ones torn in half, small ones left whole
  • 1 1/2 Teaspoon finely grated lemon zest
  • Vegetable oil, for pan-frying
  • 1 Cup tomato coulis**

Directions

Mix the flour, salt, and pepper in a large bowl. Add the water and whisk until the batter is smooth. Cover and let stand at room temperature for at least 1 hour. Then, whisk the egg into the batter until well blended. Add the zucchini, basil, and lemon zest and stir well, separating the zucchini slices so they’re well distributed throughout the batter. There should be enough batter to just coat the ingredients.

Heat 1/8-inch oil in a large, heavy-bottomed skillet over high heat. Grab 1 slice of zucchini and 1 or 2 pieces of basil with a spoon (fingers help with this job, too!) and drop the fritter into the hot oil. Repeat so that the fritters lay in 1 layer in the pan. Do not overcrowd the pan or the fritters will stick together and it will be harder to flip them.

Sauté the fritters until golden-brown, about 2-3 minutes. Flip the fritters and continue to sauté until golden brown on the other side, about 1-2 minutes. Remove from the pan and drain on paper towels. Repeat until all fritters have been used, reducing the heat to medium-high when the pan gets very hot so the oil doesn’t burn. Season the fritters with sea salt, to taste.

Place fritters in the center of each plate. Spoon the tomato coulis next to them or spoon into individual serving bowls. Serve the fritters piping hot.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
47g
36%
Protein
7g
15%
Vitamin A, RAE
69µg
10%
Vitamin C, total ascorbic acid
11mg
15%
Calcium, Ca
43mg
4%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
113µg
28%
Iron, Fe
5mg
28%
Magnesium, Mg
31mg
10%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
105mg
15%
Selenium, Se
19µg
35%
Sodium, Na
32mg
2%
Thiamin
1mg
91%
Water
84g
3%
Zinc, Zn
1mg
13%

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.