Fiery Zucchini & Goat Cheese Fritters
Red peppers, jalapenos, and goat cheese combine to add great flavor, heat, and richness to these delicious zucchini fritters.
Ingredients
- 2 small zucchini (shredded with box grater)
- 1.5 tsp kosher salt
- ½ red pepper (finely diced)
- 1 jalapeno pepper (finely diced)
- 1 clove garlic (finely minced)
- 3 scallions (finely sliced)
- 4 oz goat cheese
- 2 whole eggs (room temperature)
- ¼ tsp ground cayenne pepper
- 1 tsp red pepper flakes
- ¼ cup fresh dill (minced)
- Zest of 1 lemon
- ¼ cup all-purpose flour
- ½ tsp baking powder
- Juice of ½ lemon
- Salt & freshly-ground black pepper (to taste)
- ¼ cup olive oil
- ½ cup sour cream (as garnish)
- 1 lemon (cut into wedges, as garnish)
Instructions
- Toss shredded zucchini with 1.5 tsp kosher salt and place in a strainer over a bowl to allow the zucchini to drain.
- After the zucchini has sat for 20 minutes, use your hands to squeeze out as much liquid from the zucchini as possible.
- Combine the zucchini with the diced red pepper, diced jalapenos, minced garlic, sliced scallions, and goat cheese.
- Stir to combine vegetables and goat cheese evenly.
- Whisk the two whole eggs together with the ground cayenne pepper and red pepper flakes and add this to the vegetable mixture from earlier.
- Add fresh dill, lemon zest, all-purpose flour, baking powder, and lemon juice and stir to combine.
- Season with salt and freshly-ground black pepper.
- Form vegetable fritters into patties the size of thin and small burgers, roughly 3/8” thick and 3” in diameter and set aside.
- Heat ¼ cup vegetable oil in a large nonstick skillet.
- When oil is hot, cook fritters until golden brown on both sides.
- Drain golden-brown fritters on paper towels and serve hot, with sour cream and lemon wedges.
Notes
These fritters are best eaten hot immediately after they are cooked and drained.