Yummy tahini zucchini fritters are deliciously spiced with cumin and crushed red pepper and pan-fried until they are crispy and golden brown.
Course Appetizer
Cuisine American
Keyword Summer, Tahini, Zucchini
Prep Time 20 minutesminutes
Cook Time 6 minutesminutes
Servings 4
Author Leona G.
Equipment
10-12 inch Cast-Iron Skillet
Cooling Rack
Mixing Bowls
Cheese Grater
Ingredients
2medium zucchinis
2tbspGrape seed oilor vegetable oil
2tspkosher salt
1egg
3tbsptahini
⅓cupgrated parmigiano-reggiano cheese
2tbspgrated onion
2cloves grated garlic
¼cupchopped scallion
1tspcumin
1tspcrushed red pepper
½tspblack pepper
¼cupflour
2tbspcorn flour
2tbsp corn starch
Instructions
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!
Notes
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.