Zucchini Fritters

Zucchinis are in season right now and therefore we always have some in our fridge nowadays. As I came home from work today, my mom pointed out that she had been craving these zucchini fritters for some time and suggested we make some. Normally, we make these fritters for breakfast and call them "aladushki". Typically aladushki are made with only flour, egg, baking soda, and sour cream...along the lines of a pancake. However my mom makes them with zucchini as well to add a special touch, as well as some healthiness. I agreed to help my mom on the condition that she teach me the recipe and allow me to try making them on my own.

We made two batches using the same recipe, but treating the zucchini differently. In the first batch, we didn't peel the zucchini and grated it, using the food processor, on low speed. This resulted in larger zucchini pieces that had green tips. As shown in the bottom picture, you could definitely tell that these fritters were made from zucchini. Texturally, the large pieces also kept the fritter more chunky and therefore chewy.

In the second batch we peeled the zucchini and grated it on high speed in the food processor. This made the zucchini pieces much more fine and also white. You can tell from the top picture that the fritter isn't green at all and no pieces are sticking out from the sides. Due to the pieces being so fine, they also blended together and allowed the fritter to melt in your mouth.

My mom preferred the second batch because they more closely resembled the real aladushki in their texture. I agreed, but I wouldn't mind grating the zucchini finer with the skins on so that the fritters still come out green.

Zucchini Fritters
Note: My mom has been making this recipe for a while so all of the measurements were eyeballed. The basic idea is to create a slightly runny batter similar to a pancake batter, but with little zucchini pieces in it.

Makes about 24 palm sized fritters.

•  4 cups grated zucchini (2 medium zucchinis should sefice)
• 1 egg
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup sour cream or yogurt
• 1 cup flour
• Pinch of pepper

1. In a large bowl, combine the zucchini, egg, baking soda, salt, sour cream/yogurt, and pepper. 
2. Add the flour and mix well. If the batter becomes too stiff, pour a little milk until it is slightly runny.
3. Heat up just enough oil to cover the bottom of a nonstick skillet.
4. Reduce the heat to medium low and drop about a spoonful of batter into the pan for each fritter. Flatten it out so that the fritter can cook through.
5. Fry each side for about 2 minutes, or until golden brown.
6. Transfer the fritters to a plate covered in paper towels to drain the excess oil.

Tips and tricks:

• Don't be afraid to add a little oil in between additions of batter to the pan. You want to make sure the bottom is always coated in oil so that the fritters don't burn.
• Pat down the fritter once you flip it to help flatten it out and ensure even cooking.
• Enjoy them while they're hot! I personally like to eat mine with some sour cream, but I have also tried salsa and it tastes great!