Zucchini Fritters
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
12 fritters
-
Calories
51 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Italian, American, International
Zucchini Fritters
Description
Zucchini Fritters offer a way to transform fresh zucchini into golden, crisp morsels by grating and salting the vegetable to draw out moisture, which is then thoroughly pressed out before mixing with other fresh ingredients. The batter includes eggs, finely chopped onion, garlic, and a mix of Italian herbs for a fragrant base, balanced with Parmesan cheese and a subtle hint of nutmeg. Flour and baking powder help bind and lighten the mix. Frying in hot oil crisps the fritters on both sides, creating a contrast between the crunchy exterior and moist, tender inside.
These fritters are often served right away to retain their crispness, commonly accompanied by a dollop of sour cream and a parsley garnish to add freshness. They can stand as a light lunch paired with a green salad or be served with pasta or grain salads for a more filling meal.
A key step involves properly salting and draining the zucchini to avoid soggy fritters, and using a clean dish towel to wring out liquid helps achieve the best texture.
Ingredients
- 2 pounds zucchini , washed and grated and tossed in a bowl with 1 teaspoon salt
- 2 egg large
- 1/4 cup parsley chopped, fresh
- 1/3 cup yellow onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons italian herbs basil, rosemary, oregano, etc, chopped, fresh
- 1/3 cup all-purpose flour GF: use gluten-free all-purpose flour, unbleached
- 1/3 cup Parmesan Cheese grated
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon baking powder
- 1/8 teaspoon ground nutmeg
- cooking oil for frying
Instructions
- Let the grated zucchini tossed with the salt sit for about 30 minutes, then rinse, drain and thoroughly wring out as much liquid as you possibly can (this is key for achieving crispy fritters). One of the most effective methods is to place the grated zucchini in a clean dish towel and wring out the liquid.
- Stir in the eggs, onions, garlic and herbs. Stir in the flour, Parmesan and spices.
- Heat the oil in a skillet over medium-high heat. Once hot drop about 3 heaping tablespoons of batter per fritter in the skillet and fry on both sides until nicely browned. Place the fried fritters on paper towels to drain. Serve immediately while crispy. Serve with a dollop of sour cream and a sprig of parsley for garnish.Serve it with a green salad for a light lunch or with a pasta or grain salad for a more substantial meal.
Notes
- Salting and thoroughly wringing the zucchini is crucial to prevent soggy fritters and ensure crispness.
- Serve the fritters immediately after cooking to maintain their crispy texture.
- A dollop of sour cream and fresh parsley make classic garnishes that complement these fritters well.
- Italian herbs can be varied according to preference to customize flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12fritters
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Serving | 1fritter | |
| Calories | 51kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 56mg | 2% |
| Potassium | 245mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 16mg | 18% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
