Zucchini Fritters
User Reviews
4.6
Zucchini Fritters
Description
Zucchini Fritters begin with grating zucchini and removing excess moisture by salting and draining or using paper towels. The shredded vegetable combines with shredded provolone and Parmesan cheeses, breadcrumbs for structure, flour, finely chopped onion, fresh dill, beaten eggs, and seasoning. This mixture is well combined but not overly wet, allowing it to hold shape during cooking.
Formed into patties or spooned as small fritters, they fry in vegetable oil until golden brown on both sides, creating a crispy exterior while maintaining a moist interior. The cheeses provide a rich savory note balanced by the fresh dill and onion flavors.
Served warm alone or with a dipping sauce like ranch dressing, zucchini fritters make a versatile appetizer or side. For a lighter alternative, they can be baked until browned. These fritters refrigerate well for several days and freeze nicely, maintaining texture when reheated in the oven.
Ingredients
- 3 cups zucchini about 3 or 4 depending on size, grated
- 1 cup provolone cheese shredded (or mozzarella)
- ½ cup Parmesan Cheese grated
- ½ cup breadcrumbs (I used Panko)
- ¼ cup all-purpose flour
- 1 medium onion finely chopped
- 2 tablespoon dill chopped
- 2 large egg beaten
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon vegetable oil for frying
Instructions
- Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.
- In a large bowl add the grated zucchini, provolone cheese, Parmesan cheese, breadcrumbs, flour, onion, dill, eggs and season with salt and pepper. I usually don't add any salt because there should be enough sodium from the cheese. Mix really well.
- In a skillet heat about a tablespoon of the vegetable oil. You can either form patties or use a spoon to drop small amounts of the zucchini mixtures to the pan. Do not overcrowd the pan. Fry on both sides until golden brown, then repeat with remaining zucchini mixture/patties.
- Serve warm by themselves or with ranch dressing.
Notes
- If the zucchini mixture is too wet, add extra flour to help it bind better.
- To bake instead of frying, place patties on a parchment-lined baking sheet and bake at 400°F for about 20 minutes, flip, then bake another 10-15 minutes until golden.
- Store fritters in an airtight container in the refrigerator for 3 to 4 days.
- Freeze fritters individually on a baking sheet before transferring to a freezer container; keep frozen up to 3 months and reheat in the oven until hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 1fritter | |
| Calories | 83kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 175mg | 7% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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