Zucchini Fritters Recipe
User Reviews
5
Zucchini Fritters Recipe
Description
Zucchini Fritters Recipe uses fresh zucchini that is grated and salted to draw out excess water, which is then squeezed out to prevent sogginess. The grated zucchini is combined with all-purpose flour, grated Parmesan cheese, whisked egg, minced garlic, and black pepper to create a batter. Each fritter is formed by shaping balls of the mixture, then smashed flat and seared in olive oil in a skillet until browned on both sides. After pan-frying, the fritters bake briefly in a moderate 3506F oven to ensure they are cooked through and firm.
The fritters have a golden crust and tender, flavorful interior with subtle garlic and cheese notes. They can be served warm as an appetizer, side dish alongside main courses, or as a snack. The texture contrast comes from the crisp exterior and the soft zucchini inside.
To maintain quality, the fritters should be eaten shortly after cooking. Leftovers can be stored in the refrigerator for up to five days but avoid mixing the batter ahead of time without cooking, as the zucchini releases water causing sogginess.
Ingredients
- 1 ½ pounds zucchini about 3 medium
- 1 teaspoon salt
- ½ cup all-purpose flour
- ¼ cup Parmesan Cheese grated
- 1 egg whisked, large
- 2 garlic finely minced, cloves
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350℉.
- Grate zucchini using a food processor with a grating attachment or with a boxed grater. Lay zucchini out in a flat layer and sprinkle with salt. Let sit for 10-15 minutes. Strain excess moisture from zucchini using a cheesecloth or a thin dish towel. You will end up with about 1 cup of grated zucchini and 1 cup of strained liquid.
- In a large bowl combine grated zucchini, flour, cheese, egg, garlic, and black pepper. Mix until well combined. Form 8 equally-sized balls that are each about 2-3 tablespoons each.
- In a large cast iron skillet over medium heat add 1 tablespoon oil and 4 balls. Smash zucchini balls with the back of a spatula and spread out to about 2 ½ - 3 inches in diameter and about ½-inch thick.*
- Sear zucchini fritters for 2-3 minutes per side or until browned. Remove from skillet. Repeat with remaining zucchini balls. Place all zucchini fritters back into the skillet and bake in preheated oven for 10-15 minutes.
- Serve zucchini fritters with sour cream and finely chopped fresh parsley, if desired.
Notes
- Two zucchini fritters equal one serving.
- Do not prepare batter too far in advance or it may become soggy due to moisture release from zucchini.
- Store cooked fritters at room temperature until cool, then refrigerate in an airtight container for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 607mg | 25% |
| Potassium | 459mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 30.9mg | 34% |
| Calcium | 120mg | 12% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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