I absolutely love this recipe because it’s like having a delicious comfort food that doesn’t make me feel guilty; those crispy, savory zucchini fritters are the perfect balance of flavor and texture. Plus, they’re super quick and easy to make, which fits perfectly into my busy lifestyle while still having an impressively homemade touch that feels both satisfying and nourishing.
My passion lies in preparing zucchini fritters, which serve as a delectable and healthful study-snack or side dish. Chock full of grated zucchini, they deliver a nice dose of vitamins and antioxidants.
I enjoy adding some shredded Parmesan cheese (for flavor and nutrition) and minced garlic (another favorite flavor of mine) to the mix. The all-purpose flour helps bind it all together.
Ingredients
Zucchinis:
Few calories, lots of water, superb source of vitamins A and C.
Parmesan Cheese:
Adds savory, delicious taste; abundant in calcium and protein.
Garlic:
Offers a delicious flavor profile along with the immune support you need.
Egg:
Holds together the components, with a dense mouthfeel, that is full of protein.
Olive Oil:
Fats that are good for the heart enhance flavor and texture.
Ingredient Quantities
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 2 tablespoons chopped fresh parsley (optional)
- Olive oil or vegetable oil, for frying
Instructions
1. Shred the zucchinis and put them into a colander. Salt them well and allow them to rest for about 10 minutes to pull out any extra moisture.
2. Extract as much moisture as you can from the zucchinis using a clean kitchen towel or cheesecloth.
3. In a mixing bowl, combine the following:
– Grated zucchini
– Flour
– Parmesan cheese
– Beaten egg
– Minced garlic
– Black pepper
– Baking powder
Add parsley if desired.
4. Blend the components thoroughly until they reach a uniform consistency, akin to that of batter.
5. In a large skillet, warm a tablespoon of olive oil or vegetable oil over medium-high heat.
6. When the oil is hot, spoon the zucchini mixture into the skillet, and gently flatten each fritter with the back of a spoon.
7. For about 3-4 minutes per side, cook the fritters, or until they achieve a state of being golden brown and crispy.
8. Take the fritters from the pan and put them on a plate that has paper towels on it, so that any excess oil will be absorbed.
9. Make sure to repeat the process with the rest of the batter, and add oil as needed to ensure a nonstick surface.
10. Serve the zucchini fritters at a warm temperature. You can further garnish them with some more parsley if you wish to do so. Enjoy!
Equipment Needed
1. Grater
2. Colander
3. Clean kitchen towel or cheesecloth
4. Mixing bowl
5. Spoon
6. Large skillet
7. Turner or spatula
8. Plate
9. Paper towels
FAQ
- Q: Can I use a different cheese instead of Parmesan?A: Yes, you can use Asiago or Pecorino Romano instead of Parmesan for a flavor that’s similar.
- Q: How do I prevent the fritters from being too watery?A: After salting, be sure to squeeze out all the moisture from the zucchini that you have grated.
- Q: Can these fritters be baked instead of fried?A: Yes, bake them at 400°F (200°C) for 15-20 minutes, flipping halfway through, until they are golden brown.
- Q: How do I store leftover fritters?A: Refrigerate in an airtight container for up to 3 days. To regain crispness, reheat in an oven or skillet.
- Q: Can I make the batter ahead of time?A: The fritters are best fried just after mixing, but you can prepare and mix the ingredients just before cooking.
- Q: What dipping sauces go well with zucchini fritters?Sour cream, tzatziki, or a simple garlic aioli all provide wonderful flavors with which to serve this dish. You could also serve it plain or with your favorite dipping sauce.
Substitutions and Variations
Zucchinis:
Grated yellow squash can be substituted for a similar texture.
Grated Parmesan cheese:
Replace with either Pecorino Romano or nutritional yeast if you want to make it a dairy-free dish.
All-purpose flour:
Chickpea flour or almond flour can be used as gluten-free alternatives.
Egg:
Use a flax egg instead (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan version.
Olive oil or vegetable oil:
Coconut oil can be used in place of this oil for frying.
Pro Tips
1. Draining Zucchini Thoroughly: To ensure your fritters are crispy and not soggy, make sure to extract as much moisture as possible from the grated zucchini. After salting, let them sit, and then use a clean kitchen towel or cheesecloth to squeeze out the water, repeating the process if necessary.
2. Adjusting Batter Consistency: If the batter seems too wet after mixing all the ingredients, you can add an extra tablespoon of flour. This will absorb additional moisture and help the fritters hold their shape better during frying.
3. Preheating the Oil: Make sure the oil is well-preheated before adding the fritter batter. This will help prevent the fritters from absorbing too much oil and will create a crispy exterior. Test the oil temperature by dropping a small amount of batter into the skillet; it should sizzle immediately.
4. Using a Non-Stick Skillet: To prevent the fritters from sticking to the pan and to make flipping easier, use a non-stick skillet. This will help maintain the shape of the fritters and make cleanup simpler.
5. Experimenting with Seasoning: For added flavor, consider mixing in other herbs or spices, such as dill or paprika, into the batter. You can also try adding a sprinkle of feta cheese for a tangy twist.
Zucchini Fritters Recipe
My favorite Zucchini Fritters Recipe
Equipment Needed:
1. Grater
2. Colander
3. Clean kitchen towel or cheesecloth
4. Mixing bowl
5. Spoon
6. Large skillet
7. Turner or spatula
8. Plate
9. Paper towels
Ingredients:
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 2 tablespoons chopped fresh parsley (optional)
- Olive oil or vegetable oil, for frying
Instructions:
1. Shred the zucchinis and put them into a colander. Salt them well and allow them to rest for about 10 minutes to pull out any extra moisture.
2. Extract as much moisture as you can from the zucchinis using a clean kitchen towel or cheesecloth.
3. In a mixing bowl, combine the following:
– Grated zucchini
– Flour
– Parmesan cheese
– Beaten egg
– Minced garlic
– Black pepper
– Baking powder
Add parsley if desired.
4. Blend the components thoroughly until they reach a uniform consistency, akin to that of batter.
5. In a large skillet, warm a tablespoon of olive oil or vegetable oil over medium-high heat.
6. When the oil is hot, spoon the zucchini mixture into the skillet, and gently flatten each fritter with the back of a spoon.
7. For about 3-4 minutes per side, cook the fritters, or until they achieve a state of being golden brown and crispy.
8. Take the fritters from the pan and put them on a plate that has paper towels on it, so that any excess oil will be absorbed.
9. Make sure to repeat the process with the rest of the batter, and add oil as needed to ensure a nonstick surface.
10. Serve the zucchini fritters at a warm temperature. You can further garnish them with some more parsley if you wish to do so. Enjoy!
