Zucchini Fritters
User Reviews
4.7
Zucchini Fritters
Description
The fritters start by salting grated zucchini to draw out excess moisture, which is then squeezed out thoroughly to ensure the batter isn’t soggy. This step is critical to achieving the desired texture. The zucchini is mixed with flour and panko for structure and crunch, Parmesan cheese for a salty depth, scallions and garlic for fresh and pungent notes, and egg to bind the mixture. Lemon zest and crushed red pepper flakes add brightness and mild heat.
Shaped into patties and fried in olive oil, the fritters develop a deep golden crust while remaining tender inside. They are best served warm alongside a dollop of sour cream, Greek yogurt, tzatziki, or a tomato-based sauce to complement the flavors. Leftovers can be refrigerated for up to a week or frozen for longer storage, maintaining their quality when reheated.
Ingredients
- 1 lb. zucchini coarsely grated
- 1 teaspoon kosher salt
- 1/3 cup all-purpose flour
- 1/2 cup panko
- 1/2 cup Parmesan Cheese freshly grated
- 3 scallion thinly sliced
- 2 cloves garlic minced
- 1 egg beaten, large
- 1/2 teaspoon lemon zest
- Pinch crushed red pepper flakes
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil for frying
- sour cream for serving, or plain Greek yogurt, tzatziki sauce, or marinara sauce
Instructions
- Place grated zucchini in a colander in the sink or over a bowl. Sprinkle with kosher salt and toss well. Let sit for 10 minutes. Use a spatula or spoon to press down on the zucchini to push out the liquid. Transfer the zucchini to a clean dish towel, paper towels, or cheese cloth and squeeze out excess liquid. Don’t skip this step. You want to remove as much moisture as possible.
- In a large bowl, combine the grated zucchini, flour, panko, Parmesan cheese, scallions, garlic, egg, lemon zest, and pinch of crushed red pepper flakes. Add a little salt and black pepper, to taste.
- Line a plate or platter with paper towels and set aside.
- In a large cast iron skillet or nonstick skillet, heat the olive oil over medium high heat. When the oil is hot and shimmering, drop about 1/4 cup of the fritter batter into the pan. Lightly flatten with a spatula. You can make 3 to 4 fritters at a time, just make sure they aren’t touching.
- Cook for 3 minutes until deep golden brown. If the fritters are browning too quickly, you can turn down the heat a little. Flip and cook the other side for 3 minutes until deep golden brown. You might need to add a little more oil as you go.
- Transfer to lined plate and cover with foil to keep warm while you repeat with remaining batter.
- Serve warm with a dollop of sour cream or plain Greek yogurt, tzatziki sauce, or dunk the fritters in marinara sauce.
Notes
- Remove excess moisture from zucchini by salting and pressing, which is essential to prevent soggy fritters.
- Leftover fritters store well in the refrigerator for up to one week and can be frozen for up to two months.
- You may grate zucchini using either a food processor or a box grater depending on your preference and equipment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12fritters
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 288mg | 12% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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