When I came up with these fritters, I was very pleased with myself. Zucchini fritters = crispy, tender, mild, pleasing. What’s not to love about these? Plus I love to grill zucchini, which is always a perfect backdrop for stronger flavors. Like smoked salmon and crème fraîche! Yum!
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 made with smoked salmon.
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.