Zucchini fritters can be bland and soggy. We developed a crisp but tender version that packs a potent punch of flavor.
Why This Recipe Works
Zucchini is a notoriously waterlogged vegetable, so trying to make a crispy fritter out of it was a challenge. To solve the problem, we salted shredded zucchini to begin the water extraction process and then squeezed the lot of it as dry as possible in a dish towel. To mitigate even more moisture, we added cornstarch to our batter, along with feta cheese, eggs, and fresh herbs for seasoning. To fry the fritters, we used a hefty amount of vegetable oil in a hot, nonstick skillet; this got the exterior nice and crispy. What we ended up with was a delicious pancake-like fritter that was crunchy on the outside and tender and flavorful on the inside.
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