These zucchini fritters are crunchy on the outside and soft on the inside, making them a perfect snack or side dish. Plus, they’re a sneaky way to get in some veggies!
Honestly, I can’t resist the deliciousness. I like to dip them in a bit of yogurt or sour cream. Trust me, you’ll be munching on these even when the veggies aren’t around! 😄
Ingredients & Substitutions
Zucchini: Fresh zucchini is key for these fritters. Smaller, younger zucchinis tend to have better flavor and are less watery. If zucchini isn’t available, yellow squash works well as a substitute.
Parmesan cheese: This adds a nice savory flavor. If you’re looking for a dairy-free option, try a nutritional yeast blend instead. It’s cheesy and works great!
All-purpose flour: Regular flour helps bind the fritters. For a gluten-free version, use almond flour or a gluten-free flour blend, but keep in mind, it might alter the texture slightly.
Egg: Binding ingredients together, the egg is crucial. If you want to make this egg-free, chia seeds or flaxseed meal mixed with water can serve as a good binder. Use 1 tablespoon of seeds with 2.5 tablespoons of water, let it sit until gooey.
How Do I Make Sure My Zucchini Fritters Are Crispy?
A common challenge with zucchini fritters is getting them crispy instead of soggy. The key lies in removing moisture from the zucchini. Firstly, grate your zucchini and then follow these steps:
- After grating, sprinkle salt on the zucchini and let it sit for about 5 minutes. This helps draw out extra moisture.
- Use a clean kitchen towel to squeeze out all the excess liquid. The drier the zucchini, the crispier your fritters will be.
- When frying, ensure your oil is hot enough before adding the zucchini mix. It should sizzle when you drop a spoonful in.
- Cook in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy fritters.
How to Make Easy Zucchini Fritters
Ingredients You’ll Need:
For the Fritters:
- 2 medium zucchini, grated
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 2–3 tablespoons olive oil (for frying)
For Serving:
- Sour cream or Greek yogurt
- Chopped fresh chives (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and another 15 minutes for cooking, totaling around 30 minutes. You’ll be grating, mixing, and frying these tasty fritters in no time!
Step-by-Step Instructions:
1. Prepare the Zucchini:
Start by grating the zucchini with a box grater. Place the grated zucchini in a clean kitchen towel and twist it to squeeze out any excess moisture. This is an important step to make sure the fritters aren’t soggy when cooked.
2. Mix the Ingredients:
In a large mixing bowl, combine the grated zucchini with the salt. Let it sit for about 5 minutes. This helps enhance the flavor and draws out even more moisture from the zucchini. After 5 minutes, add the flour, grated Parmesan cheese, egg, finely chopped green onions, minced garlic, black pepper, and paprika (if you’re using it). Mix everything together until it’s well combined and forms a thick batter.
3. Cook the Fritters:
Heat a large skillet over medium heat and add 2–3 tablespoons of olive oil. Wait for the oil to get hot. Using a spoon or tablespoon, drop spoonfuls of the zucchini mixture into the skillet. Flatten them slightly with the back of the spoon to create fritter shapes. Cook each fritter for about 3–4 minutes on each side, or until they turn golden brown and crispy. Remember, you may need to work in batches to avoid crowding the pan.
4. Drain and Serve:
Once the fritters are cooked, place them on a plate lined with paper towels to absorb any extra oil. Serve them warm, topped with a dollop of sour cream or Greek yogurt, and garnish with chopped chives. Enjoy your delicious zucchini fritters!
Can I Use Other Types of Flour in This Recipe?
Absolutely! You can substitute all-purpose flour with whole wheat flour for a nuttier flavor or gluten-free flour if you need a gluten-free option. Just keep in mind that different flours may slightly change the texture, so you might need to adjust the liquid content if it feels too dry.
What Can I Do If My Zucchini Is Too Wet?
If your zucchini still seems overly wet after squeezing out moisture, try adding a bit more flour—1 tablespoon at a time—to help absorb the excess. Another option is to let the grated zucchini sit for a bit longer to draw out more moisture before mixing in the other ingredients.
How to Store Leftover Zucchini Fritters?
Allow the fritters to cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, you can use a skillet over medium heat to restore their crispiness, instead of microwaving, which may make them soggy.
Can I Freeze Zucchini Fritters?
Yes! Once cooked and cooled, arrange the fritters in a single layer on a baking sheet and freeze them until solid. Then, transfer them to a freezer bag for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for about 15-20 minutes, flipping halfway through.
