Crispy Zucchini Fritters Recipe

Introduction

Crispy zucchini fritters are a delicious way to enjoy fresh zucchini with a golden, crunchy exterior and a soft, flavorful inside. These easy-to-make fritters are perfect as a snack, appetizer, or side dish, served best with a cooling dollop of yoghurt or sour cream.

Ingredients

• 500 g (1 lb) zucchini (about 2 medium, 23 cm/9″ long)
• 1 tsp salt
• 1 large egg
• 2 green onions, halved then finely sliced
• 1/4 cup parmesan, grated (fresh or store bought)
• 1 large garlic clove, minced
• 1/2 cup (75 g) flour
• 1/2 tsp baking powder
• Pinch of pepper
• 4 tbsp olive oil, separated
• Yoghurt or sour cream, to serve
• More chopped green onions, to garnish

Instructions

1. Step 1: Grate the zucchini using a box grater on the diagonal to get long strands. Place grated zucchini in a bowl and sprinkle with salt. Mix well and leave for at least 10 minutes to draw out moisture.
2. Step 2: After resting, squeeze out the excess water from the zucchini using your hands or by bundling it in a clean tea towel. Return the zucchini to a bowl.
3. Step 3: Preheat your oven to 200°F (100°C) and place a wire rack on a baking tray to keep the fritters warm and crispy while cooking the rest.
4. Step 4: Add the egg, green onions, grated parmesan, and minced garlic to the zucchini. Mix to combine evenly.
5. Step 5: Sprinkle the flour and baking powder evenly over the bowl along with a pinch of pepper. Mix gently until the flour is just incorporated. The batter should be thick but soft.
6. Step 6: Heat 2 tablespoons of olive oil in a non-stick pan over medium-high heat (or medium if your stove runs hot). Using a 1/4 cup measure or ice cream scoop, drop 3 or 4 mounds of batter into the pan.
7. Step 7: Lightly flatten each mound with a spatula to about 1 cm (4/5 inch) thickness.
8. Step 8: Cook for about 3 minutes until the underside is a deep golden color. Adjust heat if they are browning too quickly. Flip and cook the other side for another 3 minutes.
9. Step 9: Transfer the cooked fritters to the preheated oven to keep warm while you cook the remaining batches, adding more olive oil to the pan as needed.
10. Step 10: Serve the fritters immediately with a dollop of yoghurt or sour cream, garnished with extra chopped green onions if desired.

Tips & Variations

• For extra crispiness, squeeze out as much water as possible from the zucchini before mixing the batter.
• Try adding a handful of fresh herbs like parsley or dill for a fresh flavor twist.
• You can substitute parmesan with other hard cheeses like pecorino or asiago.
• If gluten-free, use almond flour or a gluten-free flour blend instead of regular flour.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot oven or a non-stick pan to restore crispness, avoiding the microwave if possible to keep them from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make zucchini fritters ahead of time?

Yes, you can prepare the batter ahead and store it in the fridge for a few hours. Cook the fritters just before serving for best texture and flavor.

What can I use instead of yoghurt or sour cream for serving?

Greek yoghurt, crème fraîche, or a tangy garlic aioli all work well as tasty alternatives for dipping or topping the fritters.

Crispy Zucchini Fritters Recipe

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These Crispy Zucchini Fritters are a delightful, golden-brown snack or side dish made from fresh grated zucchini, parmesan, and green onions. Lightly seasoned and pan-fried to perfection, they offer a crispy exterior with a tender, flavorful inside. Served warm with a dollop of yogurt or sour cream, they make a perfect appetizer or accompaniment to any meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 12 fritters (serves 4) 1x
• Category: Snack
• Method: Frying
• Cuisine: Western
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Zucchini Fritters

• 500 g (1 lb) zucchini (about 2 medium, ~23cm/9″ long)
• 1 tsp salt
• 1 large egg
• 2 green onions, halved then finely sliced
• 1/4 cup parmesan cheese, grated (fresh or store-bought)
• 1 large garlic clove, minced
• 1/2 cup (75 g) flour
• 1/2 tsp baking powder
• Pinch of pepper
• 4 tbsp olive oil, separated

To Serve

• Yogurt or sour cream
• More chopped green onions for garnish

Instructions

1. Prepare the Zucchini: Grate the zucchini using a box grater on the diagonal to create long strands. Place the grated zucchini in a bowl, sprinkle with salt, and mix well. Let it rest for at least 10 minutes to draw out excess moisture.
2. Remove Excess Water: Using your hands or a clean tea towel, squeeze out as much water as possible from the zucchini. Transfer the drained zucchini back into a bowl.
3. Preheat Oven: Preheat your oven to 200°F (100°C) and place a rack on a tray to keep the fritters warm and crispy after cooking.
4. Mix the Batter: Add the egg, sliced green onions, grated parmesan, and minced garlic to the zucchini bowl. Mix to combine thoroughly.
5. Add Dry Ingredients: Scatter the flour and baking powder evenly over the mixture (avoid adding it all in one spot) and add a pinch of pepper. Gently mix until the flour is just incorporated. The batter should be thick but soft.
6. Heat the Pan: Heat 2 tablespoons of olive oil in a non-stick pan over medium-high heat (reduce to medium if your stove is strong).
7. Form and Cook Fritters: Using a 1/4 cup measure or ice cream scoop, drop 3 to 4 mounds of batter into the pan. Lightly flatten each to about 1cm (approximately 4/5″) thick with a spatula.
8. Fry Until Golden: Cook the fritters for about 3 minutes on the first side until deep golden brown, adjusting heat if they brown too quickly. Flip and cook the other side for another 3 minutes.
9. Keep Warm: Transfer cooked fritters to the prepared oven rack to keep warm and crispy while you finish frying the remaining batter.
10. Serve: Serve the zucchini fritters immediately with a dollop of yogurt or sour cream and garnish with extra chopped green onions if desired.

Notes

• For best texture, squeeze out as much water as possible from the zucchini so the fritters aren’t soggy.
• Grating zucchini on the diagonal creates longer strands, which results in a better texture.
• Do not overmix the batter once dry ingredients are added to keep fritters tender.
• Adjust oil amount as needed to prevent sticking when frying.
• You can keep the fritters warm in a low oven on a rack to maintain crispness until serving.

Keywords: zucchini fritters, crispy fritters, vegetarian snack, parmesan zucchini, fried zucchini