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Crispy Zucchini Fritters Recipe

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4.1 from 12 reviews

Crispy Zucchini Fritters are a delicious and easy-to-make appetizer or side dish featuring grated zucchini mixed with parmesan, green onions, and garlic, then pan-fried to golden perfection. These fritters are tender on the inside and crispy on the outside, served best with a dollop of yoghurt or sour cream for a fresh contrast.

Ingredients

Zucchini

  • 500 g / 1 lb zucchini (about 2 medium, ~23cm / 9" long)
  • 1 tsp salt

Batter

  • 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

Cooking

  • 4 tbsp olive oil, separated
  • Yoghurt or sour cream, to serve
  • Additional chopped green onions, for garnish

Instructions

  1. Prepare the zucchini: Grate the zucchini diagonally using a box grater to create long strands. Place the grated zucchini in a bowl, sprinkle with salt, and mix well. Let it sit for at least 10 minutes to draw out excess moisture.
  2. Drain the zucchini: After resting, squeeze out the excess water from the zucchini using your hands or a clean tea towel. Transfer the drained zucchini back into a bowl.
  3. Preheat oven: Set your oven to 200°F (100°C) with a rack on a tray to keep the fritters warm and crispy as you cook them.
  4. Make the batter: To the bowl with zucchini, add the egg, finely sliced green onions, grated parmesan, and minced garlic. Mix to combine.
  5. Add dry ingredients: Sprinkle the flour and baking powder evenly over the mixture (avoid dumping in one spot). Add a pinch of pepper. Gently mix until the flour is just incorporated. The batter should be thick but still soft.
  6. Cook the fritters: Heat 2 tablespoons of olive oil in a non-stick pan over medium-high heat (or medium if your stove is strong). Using a 1/4 cup measure or an ice cream scoop, drop 3 to 4 mounds of batter into the pan.
  7. Shape and fry: Lightly flatten each mound with a spatula to about 1 cm (4/5 inch) thickness. Cook for 3 minutes until the underside turns a deep golden color. Adjust the heat if they are browning too quickly.
  8. Flip and cook other side: Carefully flip the fritters and cook the other side for another 3 minutes until golden and cooked through.
  9. Keep warm: Transfer the cooked fritters onto the oven tray to keep warm and crispy. Repeat the cooking process with the remaining batter, adding more oil if necessary.
  10. Serve: Serve the zucchini fritters immediately with a dollop of yoghurt or sour cream and a garnish of additional chopped green onions if desired.

Notes

  • For best texture, grate zucchini diagonally to get long strands which hold the fritter together better.
  • Removing excess water from zucchini is crucial to prevent soggy fritters and help them crisp up nicely.
  • If batter is too wet, add a little more flour until it reaches the desired thick but soft consistency.
  • Keep cooked fritters warm in a low oven to maintain their crispiness while you finish cooking the batch.
  • These fritters are best enjoyed fresh for maximum crunch but can be reheated in a skillet for a few minutes.

Find it online: https://cozyplatter.com/crispy-zucchini-fritters-recipe/