Crispy Zucchini Fritters
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
6 -7 fritters
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Calories
162 kcal
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Course
Dinner
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Cuisine
Vegetarian
Crispy Zucchini Fritters
Description
This recipe for Crispy Zucchini Fritters involves grating zucchini diagonally to form long strands, then salting and resting them to draw out moisture. After squeezing excess water, the zucchini is mixed with egg, finely sliced green onions, grated Parmesan, minced garlic, flour, baking powder, and black pepper to form a thick, soft batter. The batter's consistency is important: it should be thick but pliable, adding more flour or water as needed based on zucchini juiciness.
Fritters are cooked in olive oil in batches, flattened to about 1 cm thick, and fried until the underside is deep golden before flipping to cook through. Finished fritters are kept warm in a low oven. The Parmesan adds flavor and crispness. Finished fritters provide a delicate zucchini flavor mostly noticeable in the texture, with the golden crust providing the main savory taste. They are best eaten fresh but can be reheated in a hot oven or skillet to regain crispiness. Proper batter consistency and cooking technique are key to avoiding sogginess or soggy texture.
Ingredients
Zucchini:
- 500 g/1 lb zucchini (2 medium ~ 23cm/9" long)
- 1 tsp salt
Batter:
- 1 egg large
- 2 green onions , halved then finely sliced
- 1/4 cup parmesan , grated (fresh or store bought)
- 1 garlic large, minced, clove
- 1/2 cup / 75 g flour
- 1/2 tsp baking powder
- Pinch black pepper
- 4 tbsp olive oil , separated
For Serving:
- yoghurt or sour cream
- green onion chopped, quantity: more
Instructions
Zucchini:
- Grate zucchini using a box grater. Grate on the diagonal so you get long strands.
- Place in a bowl and sprinkle with salt. Mix, then leave for 10 minutes+.
- Squeeze out excess water using hands (or bundle up tea towel) then place zucchini in a bowl.
Batter:
- Preheat oven to 200F/100C (for keeping fritters warm). Place rack on tray (helps keep crispy)
- Add egg, green onions, parmesan and garlic into the zucchini bowl. Mix to combine.
- Scatter over flour and baking powder (don't dump in one spot), and add pinch of pepper. Mix until flour is just incorporated - batter should be thick but soft (see video, Note 1).
Cooking:
- Heat 2 tbsp oil in a non stick pan over medium high heat (or medium if stove is strong). Drop 1/4 cup batter in the pan (ice cream scoop is perfect). Do 3 or 4 mounds.
- Flatten lightly with spatula to about 1cm / 4/5" thick.
- Cook for 3 minutes until underside is deep golden (adjust heat if browning too quickly). Flip and cook the other side for 3 minutes. Transfer to tray and place in oven to keep warm.
- Repeat with remaining batter.
- Serve immediately with a dollop of yoghurt or sour cream and garnish of extra green onions if desired.
Notes
- Achieve the right batter texture by adjusting flour or adding a bit of water to compensate for zucchini moisture; too runny leads to soggy fritters, too thick affects texture.
- This recipe is adapted from Simply Recipes via Smitten Kitchen; Parmesan and garlic additions enhance flavor and crispness.
- Zucchini flavor is subtle; the golden crust delivers most of the savory taste.
- If skipping Parmesan, add a pinch of salt to the batter to compensate for lost seasoning.
- Reheat leftovers in a very hot oven or lightly pan-fry in oil to restore crisp exterior.
User Reviews
Overall Rating
5
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