Zucchini Fritters

Zucchini Fritters

đź“Ť Source: Visit Original

đź›’ Ingredients

đź“‹ Instructions

  1. Zucchini Fritters are crispy little zucchini cakes made with grated zucchini, flour, seasoning, and a few other add-ins. They resemble little pancakes and are great to enjoy for lunch, as a snack or appetizer, or even as a dinner side dish.
  2. Onion and Garlic: Finely diced onion and minced garlic are the primary aromatics and add tons of flavor to these zucchini fritters.
  3. Flour: All-purpose flour adds body, structure and helps hold the fritters together.
  4. Salt & Pepper: I tested this recipe a few times and decided to keep the seasoning simple with just a little bit of salt and pepper. Adding extra herbs seemed to overpower the taste of the zucchini. Plus there is plenty of flavor coming from the onion, garlic and parmesan cheese!
  5. I served these zucchini fritters with our creamy Tzatziki sauce. The cool and fresh flavors of the tzatziki pairs perfectly with the fritters. They also taste great with just a dollop of sour cream and finely sliced green onions. I also wouldn’t be opposed to dipping these in some tartar sauce or our comeback sauce!
  6. Squeeze out the liquid well. You definitely want to squeeze as much water as you can out of the zucchini before adding it to the rest of the ingredients. This helps keep the zucchini fritters crisp and not soggy.
  7. Make sure your pan is hot. Make sure the pan and oil are hot before you add the zucchini fritters. I like to start my heat at medium-high heat and adjust if needed. If your pan gets too hot, the zucchini fritters might cook faster on the outside without fully cooking all the way through on the inside. So keep an eye on it and turn the heat down just slightly to medium if needed.
  8. Serve immediately. Don’t wait too long to enjoy these tasty zucchini fritters. They are best when served hot and crispy. The longer they sit the more they tend to become soggy.
  9. Place the grated zucchini in a fine mesh cheesecloth or a strainer over a bowl. Sprinkle ½ tsp of salt over the zucchini. Give the zucchini a quick mix and let it sit for 15 minutes. After 15 minutes, using the cheesecloth or clean hands, squeeze out as much liquid as you can into the bowl or over the sink.
  10. Add the grated zucchini to a large bowl along with the finely diced onion, garlic, flour, parmesan cheese, egg, ½ tsp salt, and ½ tsp freshly cracked black pepper. Mix all of the ingredients together until well combined.
  11. In a large non-stick skillet, heat the cooking oil over medium-high heat. Once the oil is hot, add several spoonfuls of the zucchini mixture to the hot skillet to form small pancake-sized patties. Gently flatten the tops of each fritter with the back of a spoon or a spatula and cook each fritter until it is golden brown on both sides – about 3 minutes per side. Cook the fritters in 2 batches to keep from crowding the pan.
  12. Remove the fritters from the pan and drain on a wire rack or paper towel lined plate. Serve immediately and enjoy while they’re hot!
  13. Place the grated zucchini in a fine mesh cheesecloth or a strainer over a bowl. Sprinkle ½ tsp of salt over the zucchini. Give the zucchini a quick mix and let it sit for 15 minutes to help draw out some of the excess water.
  14. Add the grated zucchini to a large bowl along with 1/4 yellow onion (finely diced), 1 clove of garlic (minced), 3/4 cup all-purpose flour, 1/4 cup grated parmesan cheese, 1 large egg, ½ tsp salt, and ½ tsp freshly cracked black pepper.
  15. Mix all of the ingredients together until well combined.
  16. In a large non-stick skillet, heat 3 Tbsp cooking oil over medium-high heat. Once the oil is hot, add several spoonfuls of the zucchini mixture to the hot skillet to form small pancake-sized patties. Gently flatten the tops of each fritter with the back of a spoon or a spatula and cook each fritter until it is golden brown on both sides – about 3 minutes per side.
  17. Cook the fritters in 2 batches to keep from crowding the pan.
  18. Remove the fritters from the pan and drain on a wire rack or paper towel lined plate. Serve immediately and enjoy while they’re hot!
  19. At the top it says “You’ll need roughly 2 large zucchini and there’s no need to grate them.” But the recipe says to grate the zucchini—is there an alternative to grating?
  20. Although this was delicious the amount of oil was way way too much an made my kitchen so messy. Next time I will only use 1/4 cup of oil an add a little more as needed.
  21. This recipe calls for 3 Tablespoons of oil. 1/4 c is 4 Tablespoons, 1 more than the recipe states. How much oil did you use? I started with 2 T and added #3 with the 2nd batch of 4 fritters that I fried. They came out crispy and delicious.
  22. I used the concept of these as a jumping-off point– I salted the zucchini and let it sit for 10 minutes before squeezing it out a bit, then continued with the recipe. Changes I made included using Bob’s Red Mill’s vegan egg replacer as a binder in lieu of the egg, adding onion powder and garlic powder, and skipping the parsley because I didn’t have any handy. Turned out great! If you need a vegan modification, I’d recommend this.
  23. Made it with almond flour instead to make it keto. And added bits of jalapeños to spice it up a bit (I love spicy stuff ❤️). But it was amazing!!!
  24. I followed this recipe to a t and my fritters were wet and cooled down soggy. I added about 2 tablespoons of bread crumbs and they held their shape way better but were still a bit mushy., I wonder if trying to wick the moisture of the zucchini in a salad spinner or paper towels would make the texture better.
  25. I didn’t know zucchini could taste this good! The seasoning was simple, but delicious, and these were really easy to make. I used extra virgin olive oil since that’s what i had on hand, so I just cooked them longer over a lower heat. They turned out perfect and my husband absolutely loved them. I’ll be making these again, but I think I’ll double it next time. Thanks for another great recipe!
  26. LOVE this recipe. I omitted the parsley (not a fan) and added some fresh grated parmesan! I’m serving them with an heirloom tomato salad for lunch!
  27. Great recipe. I skip the oregano and basil, and cook few potatoes in their skin with butter to it. I got quite sick of zucchini since we had a lot of them during the summer in our garden, but this made them enjoyable again.
  28. I just made these for the first time after having leftover zucchini and squash from your vegetable tian recipe (which was a hit, by the way). They are incredibly tasty and I can’t stop munching. Mine ended up looking a little like pancakes. I’m not sure how to make it look as plump as yours, but I’ll work on it again. It wasn’t very crispy on the outside either, so I may need to just cook it for longer, or add more egg/flour. Regardless, it was SO fulfilling, and I recommend it!
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