Zucchini Fritters with Lemon and Mint
Makes about 15 Fritters
These are really delicious, crispy on the outside and melt in your mouth on the inside fritters. You can certainly serve these with any sauce you like but I personally think they are quite delicious on their own!
Whenever I fry something, I like to make sure as much oil as possible drains out, so I put 2 layers of paper towels on top of a brown paper bag and that seems to work better than just paper towels by themselves.
- 1/4 cup fresh Mint, minced
- 1/3 cup Barley flour
- 3 large garlic cloves, pressed
- 1/4 tsp Sea Salt (or 1/2 tsp for a saltier fritter)
- Zest of 1 Lemon
- 3 cups shredded Zucchini
- 1/2 cup minced Onion
- Mix all ingredients except barley flour in a medium bowl. Add the flour and mix until it's completely moistened by the other ingredients.
- Pour a thin layer of olive oil in a medium cast iron pan, and let it get hot over medium heat.
- Once hot, use a 2 tbsp cookie scoop to drop the fritters on the pan. Flatten each one with the back of the scoop or your fingers to form a flat pancake. Fry them up 3 or 4 at a time until dark golden brown on each side, adding more olive oil as needed and adjusting the heat if oil starts to smoke or fritters are browning too quickly.
- Transfer fritters to paper towels or a brown paper bag (or both) to drain.