Crispy Zucchini and Leek Herb Fritters Recipe
These crispy zucchini and creamy leek fritters blend fresh summer squash, aromatic leeks, and a medley of herbs into golden, pan-fried patties. Perfectly seasoned and gluten-free when using sorghum and millet flour, these fritters are a delightful savory snack or light meal, complemented beautifully by a variety of toppings like sour cream, smoked salmon, or avocado crema.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 fritters
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Fritter Ingredients
- 1 pound zucchini (or yellow summer squash)
- 1 teaspoon kosher salt
- 1 and 1/2 cups sliced leeks (white and pale green parts)
- 1/3 cup fresh herbs, chopped (basil, dill, tarragon, parsley mix recommended)
- 1 large egg, lightly beaten
- 1/2 cup flour (gluten-free sorghum and millet mix suggested)
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- A pinch of paprika (optional)
- Oil for frying (vegetable or olive oil)
Topping Ideas
- Sour cream, smoked salmon, dill
- Feta, ajvar, cucumbers, tomatoes
- Hollandaise, capers, tarragon
- Avocado, hot sauce, crema, cilantro
Instructions
- Prepare the zucchini: Grate the zucchini into a bowl using a box grater or food processor. Toss with 1 teaspoon kosher salt and let it sit for 10 minutes to draw out moisture.
- Mix leeks, herbs, and egg: While the zucchini wilts, whisk the sliced leeks, chopped herbs, and beaten egg together in a large mixing bowl until combined.
- Combine dry ingredients: In a small bowl, mix the flour, baking powder, salt, pepper, and optional paprika thoroughly.
- Drain zucchini: Using a cheesecloth, muslin, or a clean thin kitchen towel, strain the zucchini to remove as much liquid as possible. Discard the salty juice.
- Form batter: Mix the drained zucchini into the leek, herb, and egg mixture. Then add the dry ingredients and stir gently to form a batter.
- Heat oil: Warm oil in a frying pan over high heat until shimmering but not smoking.
- Cook fritters: Divide the batter into six piles in the hot oil. Fry until golden and crispy on the bottom, about 3 minutes, then flip and crisp the other side for another 3 minutes. Reduce heat to medium-low and cook a few more minutes to ensure doneness inside.
- Serve with toppings: Plate the warm fritters and add your choice of toppings such as sour cream with smoked salmon, feta with ajvar, or avocado crema with hot sauce for extra flavor.
Notes
- Using a clean towel to squeeze out zucchini liquid is essential to avoid soggy fritters.
- You can substitute the gluten-free flour with all-purpose flour if gluten is not a concern.
- Adjust salt and pepper seasoning to taste, especially if using salty toppings.
- Make sure the oil is hot enough before frying to achieve a crispy texture.
- Try mixing different herbs depending on what you have on hand for varied flavor profiles.
- For a vegan version, replace egg with a flax egg or other egg substitute and check the flour blend suitability.
