Zucchini Fritters
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Appetizer
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Cuisine
American, International, Vegetarian
Zucchini Fritters
Description
The recipe starts by grating zucchini and salting it to draw out excess moisture, then draining it thoroughly with a towel to avoid soggy fritters. The dried zucchini is mixed with all-purpose flour, grated Parmesan cheese, minced garlic, and a beaten egg, then seasoned with salt and black pepper to taste. This mixture binds together while maintaining moisture and flavor from the zucchini and cheese.
Portions of the batter are scooped into a hot olive oil skillet and flattened slightly, cooking for about 2 minutes per side until golden brown and crisp. The frying process produces fritters with a crunchy outer layer and a soft, juicy center.
Zucchini Fritters are best served warm directly from the skillet and work well as a side dish or light appetizer. Their combination of garlic and cheese complements many main dishes and salads.
Ingredients
- 1 ½ pounds zucchini grated (about 3 cups)
- 1 teaspoon salt
- ¼ cup all-purpose flour
- ¼ cup Parmesan Cheese grated
- 2 cloves garlic minced
- 1 egg large
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons olive oil
Instructions
- Place grated zucchini in a colander over the sink. Add 1 teaspoon salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
- In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
- Heat olive oil in a large cast iron skillet over medium high heat. Working in batches, scoop 3-4 tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
- Serve immediately.
User Reviews
Overall Rating
4.9
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