Sweet Zucchini Fritters with Vanilla Ice Cream and Apricots
Tender, lightly sweet zucchini fritters that come together in about 35 minutes. Serve them warm with a scoop of vanilla ice cream and slices of ripe apricot for an easy summer dessert.
Ingredients
- 2 zucchinis medium
- ½ tsp vanilla extract
- 4 Tbsp sugar
- 4 Tbsp flour
- 1 egg
- 2 Tbsp oil
Instructions
- Trim the ends off the zucchini and grate it on the large holes of a box grater. You can also use a food processor with the shredding blade, if you have one.
- Wring out the zucchini by pressing it against the holes of a colander with a spoon to extract the water. Another great method is to wrap it in a piece of cheesecloth and squeeze.
- Add the zucchini and all the other ingredients to a bowl and mix well until combined.
- Use about 1 tablespoon of the zucchini mixture per fritter.
- There are three ways to cook these fritters. Avoid deep frying, as it makes them very greasy.
- Option 1: Heat the oil in a skillet and cook the fritters over low heat, flipping them to brown on both sides.
- Option 2: Spray the skillet with oil instead. This way you'll use less oil.
- Option 3: Bake them. Line an oven tray with parchment paper, place the fritters on it, and bake for 20-30 minutes.
- Serve warm with vanilla ice cream and sliced apricots on top. Enjoy!
Notes
Best served warm, right after cooking. Leftover fritters keep in an airtight container in the fridge for up to 2 days; reheat in a dry skillet or the oven to crisp them back up. For the lightest texture, wring as much water as possible out of the grated zucchini before mixing.