Chorizo and Manchego Zucchini Fritters
These Chorizo and Manchego Zucchini Fritters are my way of trying to be healthy while still enjoying some indulgences (like the cheese and cured sausage). It might not be a pile of kale on a plate but at least I won’t feel too guilty eating them; they’re loaded with zucchini! I love these fritters so much because they’re so versatile. You can add in all sorts of different veggies. Like use a mixture of both zucchini and grated potato, or add in corn or peas. You can switch up the cheese and chorizo with a different kind of cheese (like parmesan) and use crispy pancetta instead. You can omit them both and keep them plain. It’s a great base recipe to keep on hand, up your sleeve.
These are a great party appetizer that everyone will love. If you plan on making these ahead of time, you can keep them in the fridge and then reheat in a 350°F oven for about 5 minutes or so. Just keep in mind that they won’t be as crispy as when they first came out of the frying pan, but they’re still just as tasty.
Chorizo and Manchego Zucchini Fritters
Equipment
- Grater
- Bowl
- Skillet
Ingredients
- 1 1/2 pounds zucchini
- 1 teaspoon Kosher salt
- 1/2 cup all-purpose flour
- 1 large egg beaten
- 2 garlic cloves grated
- 3/4 teaspoon coarse black pepper
- 1/2 cup grated Manchego cheese
- 1/2 cup diced chorizo
- 3 tablespoons olive oil
Sauce:
- 1/2 cup mayonnaise
- 1 to 2 teaspoons hot sauce such as Sriracha
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lemon juice
- Pinch of Kosher salt and coarse black pepper
Instructions
- Grate the zucchini using a box grater and place into a large colander. Sprinkle with 1 teaspoon salt and give it a toss. Allow to sit in the sink and drain for 10 minutes. Transfer the zucchini onto a large clean kitchen towel or piece of cheese cloth and wring out as much of the liquid as you can. Transfer to a large mixing bowl.
- Add in the flour, egg, garlic, black pepper, cheese and chorizo and stir with a wooden spoon until evenly combined and well incorporated.
- Set a large skillet (preferably nonstick) over medium-high heat with 1 tablespoon olive oil. Once hot, carefully scoop the batter by rounded tablespoons onto the hot skillet. Fry until golden brown, about 2 minutes per side. Transfer to a wire rack set over a baking sheet, sprinkle with a bit of salt and keep warm in a low oven. Continue to fry the rest (adding more oil in between batches as needed) until all the batter is done.
- To make the sauce, in a small bowl, stir together the mayo, as much hot sauce as you’d like, paprika, lemon juice and a pinch of salt and pepper. Serve the fritters warm or room temperature with the sauce and a lemon wedge. Enjoy!
