Zucchini Fritters: The Ultimate Crispy & Delicious Recipe
Crispy and flavorful zucchini fritters, perfect as an appetizer, side dish, or light meal. Made with grated zucchini, Parmesan cheese, fresh herbs, and a touch of garlic.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12-15 fritters 1x
Ingredients
Scale
- 2 medium zucchini, grated
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour (or gluten-free blend)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Optional: Sour cream or Greek yogurt, for serving
- Optional: Lemon wedges, for serving
Instructions
- Prepare the Zucchini: Grate zucchini into a bowl. Sprinkle with salt and let sit for 15-30 minutes. Squeeze out as much moisture as possible using your hands or a clean kitchen towel. Transfer to a clean bowl.
- Make the Batter: Add the beaten egg to the zucchini. Sprinkle in the flour and gently fold until just combined. Stir in Parmesan cheese, dill, mint, and garlic. Season with pepper. Mix until evenly distributed.
- Cook the Fritters: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Spoon tablespoons of batter into the hot oil, leaving space between each fritter. Gently flatten with the back of a spoon.
- Cook for 3-4 minutes per side, or until golden brown and crispy. Flip carefully with a spatula.
- Remove and drain on a plate lined with paper towels.
- Repeat with remaining batter, adding more oil as needed.
- Serve: Serve warm with sour cream or Greek yogurt and lemon wedges, if desired.
Notes
- Salting and squeezing the zucchini is crucial to prevent soggy fritters.
- Don’t overmix the batter.
- Use fresh herbs for the best flavor.
- Don’t overcrowd the pan.
- Adjust seasoning to your taste.
- Keep cooked fritters warm in a low oven (200°F) if making a large batch.
Find it online: https://anasrecipes.com/zucchini-fritters/