Here’s how you can transform simple zucchini into crispy, flavorful fritters that are perfect as a side, snack, or light meal. These zucchini fritters are incredibly easy to make, even for beginner cooks, and a fantastic way to use up summer squash.
Key Ingredients & Substitutions:
- Zucchini: The star! Fresh is best.
- All-Purpose Flour: Binds everything together. You can try gluten-free all-purpose flour for a GF option.
- Egg: Another binder. Essential for holding the fritters together.
- Parmesan Cheese: Adds a lovely savory flavor. Grated cheddar or a dairy-free alternative works too.
- Green Onion/Scallions: For a mild oniony bite. Chives or finely diced red onion can be substituted.
Ingredients:
- 2 medium zucchini (about 1.5 lbs total)
- ½ cup all-purpose flour
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 green onions, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2-3 tablespoons vegetable oil (for frying)
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4 (about 8-10 fritters)
- Tools Needed: Box grater, large bowl, clean kitchen towel or paper towels, large skillet
Step-by-Step Instructions:
1. Prepare the Zucchini
Wash and trim the ends of your zucchini. Using a box grater, shred the zucchini into a large bowl. This step is crucial for the texture of your zucchini fritters.
2. Remove Excess Moisture
Sprinkle the shredded zucchini with ½ teaspoon of salt. Let it sit for 5-10 minutes; this draws out water. Then, gather the zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as possible. This prevents soggy fritters.
3. Mix the Fritter Batter
Transfer the squeezed zucchini to a clean bowl. Add the flour, egg, grated Parmesan cheese, sliced green onions, and black pepper. Mix everything together until just combined. Be careful not to overmix the batter for your zucchini fritters.
4. Heat the Pan
Place a large skillet over medium heat and add 2-3 tablespoons of vegetable oil. Let the oil get hot but not smoking. A good test is to drop a tiny bit of batter in; it should sizzle.
5. Cook the Fritters
Spoon about 2 tablespoons of the zucchini mixture per fritter into the hot oil, gently flattening them into disc shapes. Don’t overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through.
6. Serve Your Zucchini Fritters
Once cooked, remove the zucchini fritters from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite dipping sauce, like sour cream, Greek yogurt, or a squeeze of lemon.
Storage Instructions:
Leftover zucchini fritters can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in a toaster oven until crispy again. Microwaving is not recommended as it can make them soggy.
Frequently Asked Questions (FAQ):
Q: Why do my zucchini fritters fall apart?
A: This usually means the zucchini wasn’t squeezed dry enough, or there wasn’t enough binder (flour/egg). Make sure to really squeeze out that moisture!
Q: Can I bake these zucchini fritters instead of frying?
A: Yes, you can. Place them on a greased baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and cooked through. They might not be as crispy as fried ones.
Q: Can I add other vegetables to these fritters?
A: Absolutely! Finely grated carrots, corn kernels, or diced bell peppers can be great additions. Just be sure to account for any extra moisture.
Q: Are these zucchini fritters freezer-friendly?
A: Yes, once cooled completely, you can freeze cooked fritters in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in an oven or air fryer.
Q: What can I serve with zucchini fritters?
A: They are great with a dollop of sour cream or Greek yogurt, a squeeze of fresh lemon, or even a side of marinara sauce. They also make a lovely side dish to grilled chicken or fish.