Tahini Zucchini Fritters
Yummy tahini zucchini fritters are deliciously spiced with cumin and crushed red pepper and pan-fried until they are crispy and golden brown.
- 2 medium zucchinis
- 2 tbsp Grape seed oil or vegetable oil
- 2 tsp kosher salt
- 1 egg
- 3 tbsp tahini
- ⅓ cup grated parmigiano-reggiano cheese
- 2 tbsp grated onion
- 2 cloves grated garlic
- ¼ cup chopped scallion
- 1 tsp cumin
- 1 tsp crushed red pepper
- ½ tsp black pepper
- ¼ cup flour
- 2 tbsp corn flour
- 2 tbsp corn starch
Wash and cut the tops and ends off of your zucchini. Grate them into shreds using a cheese grater. Place them into a mixing bowl with 1 tsp of salt. Let this mixture sit for 10-15 minutes.
Transfer the zucchini into a cheese cloth or muslin cloth and wrap it tightly into a ball. Squeeze out as much water as you can.
Add the drained zucchini into a bowl and add the rest of the ingredients, except the oil.
Heat up your skillet on medium heat with 2 tbsp of oil. Using a 1/4 cup measuring cup, scoop out the mixture and fry them until golden brown. About 3 minutes on each side. Make sure to flatten them a bit with a spatula once you place them into the pan.
Transfer them to a cooling rack to drain any excess oil. Top with spiced yogurt, sour cream or tahini. Enjoy!
- Zucchini's have a very high water content, so make sure not to skip the first step. It will insure you get crispy fritters that aren't soggy.
- If you don't have a 1/4 cup measuring cup, use a spoon to measure out 2 spoonfuls and flatten them a bit when pan frying.