Crispy Zucchini Fritters (Print Version)
# Ingredients:
→ For the Fritters
01 -
2 medium zucchinis (about 2 cups when grated)
02 -
1 teaspoon salt
03 -
1 large egg
04 -
¼ cup all-purpose flour or gluten-free flour for GF option
05 -
2 tablespoons grated Parmesan cheese (optional)
06 -
2 cloves garlic, minced
07 -
¼ teaspoon black pepper
08 -
¼ teaspoon paprika or chili powder (optional)
09 -
2 tablespoons chopped fresh parsley or dill
10 -
3 tablespoons olive oil (for frying)
→ Suggested Dipping Sauce Options
11 -
Sour cream
12 -
Greek yogurt
13 -
Tzatziki sauce
14 -
Marinara sauce
15 -
Garlic aioli
# Instructions:
01 -
Wash the zucchinis thoroughly and cut off both ends. Grate the zucchinis using a box grater or food processor with the grating attachment. Place the grated zucchini in a colander set over a bowl. Sprinkle the salt over the zucchini and gently toss to coat evenly. Let sit for 10-15 minutes to allow the salt to draw out excess moisture.
02 -
After 15 minutes, take handfuls of the zucchini and squeeze firmly to remove as much liquid as possible. You can also wrap the zucchini in a clean kitchen towel and twist to wring out the moisture. This step is crucial for achieving crispy fritters, so be thorough. Transfer the squeezed zucchini to a dry bowl.
03 -
In a large mixing bowl, whisk together the egg, flour, Parmesan cheese (if using), minced garlic, black pepper, and paprika/chili powder. Add the squeezed zucchini and chopped parsley/dill to the mixture. Stir until everything is well combined and the batter is thick enough to hold together when scooped.
04 -
Scoop approximately 2 tablespoons of batter for each fritter. Shape into small patties about ½-inch thick using your hands or a spoon. Place the shaped patties on a plate while you prepare to cook.
05 -
Heat the olive oil in a large skillet over medium heat until it shimmers. Carefully place the fritters in the skillet, leaving space between them to ensure even cooking. Cook for 3-4 minutes on each side, or until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan. Transfer cooked fritters to a plate lined with paper towels to absorb excess oil.
06 -
Serve the fritters warm with your preferred dipping sauce. Garnish with additional fresh herbs if desired.
# Notes:
01 -
Leftover fritters can be stored in an airtight container in the refrigerator for up to 3 days.
02 -
Reheat in a 350°F oven for 5-10 minutes to restore crispness.
03 -
For freezing, place cooled fritters on a baking sheet and freeze until solid, then transfer to a freezer bag. Reheat in a 375°F oven for about 10-15 minutes.
04 -
For extra crispiness, add 1 tablespoon of cornstarch to the batter.