Panko Parmesan Zucchini Fritters
User Reviews
5
Panko Parmesan Zucchini Fritters
Description
This recipe uses shredded zucchini that is salted and allowed to sweat to remove excess moisture before squeezing it dry. The dried zucchini is mixed with ricotta cheese, freshly grated Parmesan, panko breadcrumbs, egg, and seasonings including onion powder, garlic powder, oregano, black pepper, and lemon juice to brighten the flavor. The batter is formed into small patties and fried in olive oil until browned and crispy on each side.
The fritters have a crispy exterior from the panko breadcrumbs and frying, with a creamy, tender interior enriched by cheeses and subtle herb and garlic notes. The moisture removal step ensures they do not turn soggy but remain moist inside.
Serve these fritters immediately with sour cream for dipping. They make a satisfying side dish or appetizer offering both texture and balanced savory flavor.
You can store prepared fritters in the refrigerator up to five days or freeze for up to three months. Making the zucchini mixture a day ahead is possible, storing it chilled before combining with other ingredients. Suitable substitutions include yellow squash for zucchini, different hard cheeses for Parmesan, and mascarpone or similar creamy cheese for ricotta.
Ingredients
- 1 1/2 lbs zucchini approximately 4 cups, shredded
- 1 1/2 teaspoon kosher salt divided
- 1/3 cup Parmesan Cheese fresh grated
- 1/4 cup ricotta cheese
- 3/4 cup panko bread crumbs
- 1 egg large
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper fresh ground
- 1 teaspoon lemon juice
- 2 teaspoons olive oil
Instructions
- Line a baking sheet with a cheesecloth. Shred zucchini and spread it into an even layer on the baking sheet. Sprinkle with 1 teaspoon of kosher salt. Let sweat for at least 30 minutes and then gather the ends of the cheesecloth and gently squeeze out the excess moisture.
- Add zucchini to a large bowl and add the remaining ingredients. Mix well.
- Heat a saute pan to medium-high and add olive oil. Scoop 1/4-1/3 cup of batter into your palm, roll it into a ball, and add to the pan.Use the back of the measuring cup to gently flatten the ball. Repeat with the remaining batter.
- Fry for 3-4 minutes until the fritters begin to brown. Flip and finish cooking/browning on the other side for another 3-4 minutes.
- Serve immediately with sour cream!
Notes
- Store cooked fritters in the refrigerator for up to 5 days or freeze for up to 3 months for later use.
- The zucchini mixture can be prepared a day ahead and refrigerated before cooking the fritters.
- Yellow squash can be substituted for zucchini if desired.
- Panko breadcrumbs can be replaced with regular breadcrumbs, and fresh garlic minced may substitute garlic powder.
- Keep fritters thin to ensure even and fast cooking.
- Alternative cheeses like mascarpone may be used in place of ricotta for a similar creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Fritters
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 558mg | 23% |
| Potassium | 251mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 15mg | 17% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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