Zucchini, Leek and Green Onion Fritters

Golden and savory, these Zucchini, Leek and Green Onion Fritters bring together crisp textures and light, garden-fresh flavors. A simple lemon-garlic crema adds creamy tang to each bite, while microgreens and radishes make for a beautiful garnish. Perfect as an appetizer, brunch side, or light vegetarian meal.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Lemon-and-Garlic Crema

¼ cup sour cream

Zest and juice from ½ lemon

1 clove garlic, minced

Salt and ground black pepper

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Fritters

1 small zucchini, coarsely grated

1 teaspoon salt, plus additional to taste

1 large egg, lightly beaten

2 green onions, chopped

1 small leek, white and light green parts only, chopped

¼ cup all-purpose flour

2 tablespoons grated fresh Parmesan cheese

½ teaspoon baking powder

½ teaspoon ground black pepper

3 tablespoons canola oil, plus additional if needed

Microgreens, for garnish

Radishes, for garnish

Directions

For crema, in a small bowl, stir together sour cream, lemon zest and juice and garlic. Season to taste with salt and black pepper. Cover and refrigerate.
For fritters, place zucchini in a colander and set on a plate to catch juices. Sprinkle zucchini with 1 teaspoon salt and gently toss to combine; let stand for 10 minutes. Transfer zucchini to a clean dish towel; use towel to squeeze zucchini dry.
In a large bowl, combine beaten egg, green onions, leek and drained zucchini. In small bowl, whisk together flour, Parmesan cheese, baking powder and black pepper. Add flour mixture to zucchini mixture; stir until combined.
Heat 3 tablespoons canola oil in a large cast-iron skillet over medium-high heat. Drop heaping tablespoonfuls of batter into hot oil. Spread mixture, if necessary. Cook for 4 to 6 minutes or until golden, turning halfway through. Drain fritters on paper towels. Season fritters to taste with additional salt.
Garnish fritters with microgreens and radishes, if desired. Serve with crema.