Zucchini Fritters
User Reviews
5
Zucchini Fritters
Description
Zucchini Fritters begin with grating zucchinis and salting them to draw out moisture, then squeezing out excess water to avoid soggy fritters. The dry zucchini is combined with egg, all-purpose flour, grated Parmesan cheese, and seasonings including onion and garlic powders plus black pepper. The batter holds together well enough to scoop and flatten into patties.
Cooking in a hot skillet with avocado oil yields fritters browned and crispy on the outside and soft inside. The cooking time is about 4-5 minutes total per fritter, flipping carefully to reach even color. The accompanying labneh dip is enlivened with cilantro, lime juice, and garlic powder, complementing the fritters with cool tang.
Sliced fritters are typically served warm as appetizers or side dishes alongside sour cream or Greek yogurt as alternatives to labneh. Their texture balances crisp edges with tender interior packed with zucchini moisture and rich Parmesan flavor.
Leftovers can be refrigerated and reheated in various ways or frozen before or after cooking. You can substitute flax eggs for a vegan option, and a gluten-free flour can replace all-purpose flour for allergy needs.
Ingredients
- 2 zucchini grated, large
- 1 teaspoon salt
- 1 egg large
- ½ cup all-purpose flour
- ½ cup Parmesan Cheese grated
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil
Labneh Dip
- 1/4 cup labneh
- 2 tablespoons cilantro chopped
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
Instructions
- Place the grated zucchini into a kitchen towel, sprinkle salt on top and allow to rest for 10 minutes. Squeeze all excess liquid and discard the liquid. It should come out to about 1 heaping cup packed after the liquid is squeezed out.
- Transfer the zucchini into a medium bowl. Add the egg, flour, cheese, onion powder, garlic powder and black pepper and mix until well combined and mixture sticks together.
- Heat a large skillet over medium heat. Add the avocado oil, then scoop 2-3 tablespoons for the mixture on to the heated plan and flatten with a spatula. Cook until golden on the bottom, about 2-3 minutes. Flip and cook until golden on the other side, about 2 more minutes.
- Serve warm with the labneh dip, sour cream or greek yogurt.
Notes
- Store leftovers in an airtight container refrigerated up to 5 days; reheat gently in microwave, skillet, or air fryer.
- You can freeze zucchini fritters either before or after cooking; freeze individually on a flat surface first before transferring to airtight bags.
- To reheat frozen cooked fritters, thaw overnight in the fridge and warm in a 350°F oven until heated through.
- For egg substitution, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg.
- Gluten-free flour can be used in a 1:1 ratio as a substitute for all-purpose flour if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 534mg | 22% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 12mg | 13% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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