Zucchini Fritters

These delicious and savory zucchini fritters are the perfect summer side dish!

Did you know August 8 is National Zucchini Day? It seems only fitting to have a day to celebrate such a delicious and versatile vegetable! We love zucchini at our house, and it is on my shopping list nearly every week. I love that it makes a great side dish on its own (we like to saute it in a little olive oil with salt, pepper, and garlic powder), but it's also great for baking. It's so mild that I grate it and add it to everything from soups to taco meat to scrambled eggs. It's a favorite with my kids, too! In honor of zucchini day, I made these delicious zucchini fritters to share with you. They're crisp on the edges, and so savory and delicious. We had them on the side with some chicken nuggets for dinner, and they were a fantastic and easy side dish!

Zucchini Fritters

2 medium zucchini, grated
1 teaspoon salt
1/4 cup flour
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon pepper
1 large egg, lightly beaten
2 tablespoons canola oil

Place the zucchini in a colander in the sink and sprinkle with the salt. Let sit 5-10 minutes to drain. Wrap the zucchini in a kitchen towel and squeeze it to remove the excess water. Add the zucchini to a medium bowl, then add the flour, parmesan, garlic powder, pepper, and egg. Mix until combined. Heat the oil in a large skillet over medium heat. Drop the zucchini mixture into the hot oil by spoonfuls, flattening slightly with the back of the spoon. Cook 3-4 minutes, then flip and cook an additional 2-3 minutes, or until golden brown on both sides. Serve warm with sour cream.