Active Time
Total Time
Serves : 6

The tangy caper and rich crème fraîche accompaniments balance these salty fritters nicely, but lemon wedges would make an easy alternative. Plus: More Vegetable Recipes and Tips

How to Make It

Step 1    

In a colander set in the sink, toss the zucchini with 1 teaspoon of salt; let drain for 20 minutes. Squeeze the zucchini, a handful at a time, to remove as much liquid as possible.

Step 2    

Meanwhile, heat the olive oil in a medium skillet until shimmering. Add the onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Transfer to a plate to cool.

Step 3    

In a medium bowl, sift the flour with the baking powder, 1 teaspoon of salt and 1/4 teaspoon of ground pepper. Add the zucchini, onion, milk and egg and stir until smooth. Let the batter rest at room temperature for 20 minutes.

Step 4    

In a medium skillet, heat 3/4 inch of vegetable oil until shimmering. Pat the capers dry with paper towels. Add them to the oil and fry until crisp, about 4 minutes. Using a slotted spoon, transfer the capers to paper towels to drain.

Step 5    

Scoop scant tablespoonfuls of the fritter batter into the hot oil, without crowding, and fry until crisp and golden all over, about 2 minutes per side. Drain the fritters on paper towels and sprinkle with salt. Top each fritter with a scant teaspoon of crème fraîche and a few fried capers and serve right away.

You May Like