Crispy Zucchini Fritters
Crispy on the outside and tender on the inside, these zucchini fritters are the perfect snack or appetizer, bringing a burst of flavor to your plate.
Ingredients
Main Ingredients
- 2 medium zucchini, grated About 1 lb total
- 1 teaspoon salt For drawing out moisture
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese Can substitute with a dairy-free alternative
- 1 large egg
- 1/4 cup fresh herbs (dill, parsley, or green onions), chopped Choose your preferred herbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Oil for frying Use enough to coat the bottom of the pan
Instructions
Preparation
- Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel, sprinkle with salt, and let sit for about 10 minutes to draw out excess moisture.
- In a large bowl, combine the drained zucchini, flour, Parmesan cheese, egg, chopped herbs, garlic powder, and pepper. Stir well until everything is combined into a thick batter.
Cooking
- In a skillet over medium heat, add enough oil to coat the bottom of the pan. Allow it to heat until shimmering but not smoking.
- Using a spoon or your hands, scoop out spoonfuls of the batter and gently place them in the hot oil, flattening them slightly.
- Cook each fritter for about 3-4 minutes on each side, or until they are golden brown and crispy. Don’t overcrowd the pan; work in batches if necessary.
- Once cooked, place the fritters on a plate lined with paper towels to absorb any excess oil.
- Serve these crispy zucchini fritters with a dollop of Greek yogurt, a sprinkle of feta, or simply as they are!
Notes
Leftover crispy zucchini fritters can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To reheat, place them in a preheated oven at 375°F (190°C) for 10-15 minutes.