I absolutely love grilled zucchini, but by the end of August, even I am reaching my saturation point. And so I came up with these fritters. Zucchini fritters = crispy, tender, mild, pleasing — and are the perfect backdrop for stronger flavors.
Of course, with a little salt and pepper, they are delightful on their own. Nibble a few with a glass of wine and the sunset; serve two or three alongside grilled chicken or steak.
Or transform them into this simple yet oh-so-elegant hors d’oeuvre.
Both smoked salmon and crème fraîche are glorious extravagances and while their flavors are not overwhelming, each on its own is striking. When paired, they are captivating.
I took this celestial pairing and put it atop freshly made fritters. The result? What do you think?!
Zucchini Fritters with Smoked Salmon and Crème Fraîche
Makes 15 to 16 fritters; serves 6 to 8
3 small zucchini
3 large eggs
¼ cup all-purpose flour
Grated zest of ½ lemon
Sea salt and freshly ground black pepper
3 tablespoons canola oil
About ½ pound smoked salmon, thinly sliced
About 7 tablespoons crème fraîche
6 to 7 fresh mint or basil leaves (best from your own garden!)
- Grate the zucchini on a box grater and transfer to a bowl. Add the eggs, flour, and lemon zest and mix well. Season to taste with salt and pepper.
- In a large frying pan, heat the oil over medium-high heat until hot. Drop 2 tablespoons of the batter into the oil for each fritter. Do not crowd the pan.
- Press gently on the batter to flatten the fritters and fry for about 2 minutes on each side or until crispy and browned. Drain on paper towels. Season lightly with more salt and pepper.
- Arrange the warm fritters on a serving platter and top each with a slice or two of salmon. Spoon about a teaspoon of crème fraîche on top of the salmon, garnish with mint or basil leaves and serve.