📋Quick and Easy Zucchini Fritters
These zucchini fritters are crispy on the outside and moist inside—a perfect recipe to use up an abundant supply of summer squash. Serve these flavorful fritters with sour cream or your favorite dip for a great summer appetizer, snack, or side dish.
Servings: 8 servings
Calories: 68kcal
Ingredients
- 1 lb zucchini use medium-sized or smaller squash
- 1 teaspoon salt
- 2 large eggs
- 1 clove garlic minced
- ¼ teaspoon pepper
- ¼ cup Parmesan
- 2 green onions
- ½ cup all-purpose flour
- ½ teaspoon baking powder
To Serve
- Sour cream
- Green onion
Instructions
- Grate medium-sized zucchini using a large hole on a box grater. Hold the grater diagonally while grating to get long strands.
- Place shredded zucchini in a large bowl and sprinkle with 1 teaspoon salt. Toss well and leave it for 10 minutes.
- Preheat oven to 200°F, and place the tray on the rack. To keep fritters warm.
- Using your hands, squeeze out excess water, then place the zucchini in another bowl. Tip – use cheesecloth to wring out as much water out of the shredded zucchini to make it crispy.
- Add in eggs, minced garlic, pepper, Parmesan, and green onion.
- Gently mix the batter; do not overmix.
- Now, scatter flour and baking powder over the zucchini mix. Mix until combined.
- Heat olive oil in a non-stick pan or cast-iron pan.
- Make sure the pan is hot and has enough hot oil before you start frying. Scoop ¼ cup zucchini batter (ice cream scoop is perfect) and drop into the pan. Do not crowd the pan; frying in small batches helps to crisp up fritters.
- Flatten lightly with the back of the flat spatula to about 1 cm thick. Adjust the sides to make it round.
- Cook for 2-3 minutes or until golden brown, and then flip. Cook for another 3 minutes until deep golden brown.
- Transfer fritters to a tray and place them in the oven to keep warm.
- Repeat with the remaining batter and keep all the fritters in the oven.
- Serve immediately with a dollop of sour cream and extra green onion for garnish.
Video
Notes
Tips To Make Crispy Fritters
- The easiest way to shred zucchini is using a box grater with a large hole.
- Salt the zucchini. Salt makes zucchini release most of its moisture, which prevents fritters from turning soggy.
- To make zucchini fritters crispy, place salted shredded zucchini in a cloth and leave it for 10 minutes. Wring out as much water from the shredded zucchini to make it crispy.
- Batter consistency is crucial in making crispy fritters. If it’s too thick, add a touch of water, and if it’s too runny, add a touch of flour.
- Do not overmix the batter.
- Use an ice cream scoop to make even-sized fritters. Flattening it to 1 cm thick makes it crispy. Do not crowd the pan; frying in small batches helps to crisp up fritters.
- Make sure the pan is hot and has enough hot oil before you start frying; it helps create a golden, crispy crust.
Nutrition
Calories: 68kcal | Carbohydrates: 8g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 43mg | Sodium: 362mg | Potassium: 210mg | Fiber: 1g | Sugar: 2g | Vitamin A: 227IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 1mg