Crispy Zucchini Fritters

$- 2 medium zucchinis - 1 teaspoon salt - 1 cup all-purpose flour - 1/2 cup grated Parmesan cheese - 2 large eggs - 1/4 cup fresh parsley - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon black pepper - 1/4 cup green onions - Vegetable oil for frying To make these crispy zucchini fritters, you need fresh and simple ingredients. The zucchinis bring a light taste and moisture. The salt helps to pull out that moisture. Flour and eggs bind the mix together. Parmesan adds a savory touch. Fresh parsley brightens the flavor. Garlic and onion powders give a nice kick. Green onions add crunch and color. - Additional herbs (e.g., dill, basil) - Spices (e.g., cayenne pepper for heat) - Cheese substitutions (e.g., feta, mozzarella) You can also enhance the flavor with herbs. Dill and basil add a fresh twist. If you like spice, cayenne pepper brings heat. Cheese can change the taste too. Feta offers a tangy bite, while mozzarella makes it creamy. You can mix and match to find your favorite combo. {{ingredient_image_1}} First, grab your grater and shred the zucchini. I find a box grater works best. Once you have the grated zucchini, put it in a clean kitchen towel. Squeeze out as much moisture as you can. This step is key to getting crispy fritters. After that, move the dried zucchini to a mixing bowl. Next, sprinkle the zucchini with salt. Mix it well and let it sit for about 5 minutes. The salt helps draw out even more moisture. You want to get the zucchini as dry as possible. Now, it’s time to create the batter. Add all the other ingredients to the mixing bowl. This includes the flour, Parmesan cheese, eggs, parsley, garlic powder, onion powder, black pepper, and chopped green onions. Mix everything well until you see a smooth batter form. Make sure the zucchini is evenly mixed in. If it feels too wet, add a bit more flour. The batter should be thick but still scoopable. Heat up some vegetable oil in a large frying pan over medium-high heat. You want about 1/4 inch of oil in the pan. To check if the oil is ready, drop in a tiny bit of batter. If it sizzles, you’re good to go. Scoop out about 2 tablespoons of the fritter mixture. Gently place it into the hot oil. Use the back of a spatula to flatten it slightly. Repeat this process, making sure not to crowd the pan. Fry each fritter for about 3-4 minutes on each side. You want them to turn golden brown and crispy. Once they are done, take them out and place them on a paper towel-lined plate. This helps soak up any extra oil. Keep frying in batches until all the batter is used. If you need more oil, feel free to add it. Enjoy those crispy zucchini fritters! To make crispy zucchini fritters, you must remove moisture from the zucchini. Moisture makes them soggy. Grate the zucchini, then wrap it in a clean kitchen towel. Squeeze hard to get out as much water as you can. After that, sprinkle salt on the zucchini and let it sit for 5 minutes. This pulls out even more moisture. Next, heat vegetable oil in your pan. The oil should be about 1/4 inch deep. Make sure it is hot before adding the fritters. If the oil is too cool, the fritters will absorb too much oil and become greasy. Crispy zucchini fritters are great with dips. I love serving them with sour cream or tzatziki sauce. These dips add a creamy touch and balance the flavors. For garnishing, sprinkle chopped parsley on top. This adds color and a fresh taste. You can also add a squeeze of lemon juice for a zesty kick. One big mistake is overcrowding the frying pan. If you add too many fritters, they won't cook evenly. Fry them in small batches to get that perfect crisp. Also, pay attention to cooking time. Undercooking makes them soggy, while overcooking can burn them. Cook each side for about 3-4 minutes. Keep an eye out for a golden brown color. This way, you'll enjoy tasty, crispy fritters every time! Pro Tips Drain Well: Make sure to squeeze out as much moisture from the grated zucchini as possible to ensure crispy fritters. Oil Temperature: Test the oil temperature by dropping a small amount of batter into the pan; it should sizzle immediately. Adjust the heat as necessary. Batch Cooking: Fry the fritters in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy fritters. Flavor Variations: Experiment with additional herbs or spices, such as dill or cayenne pepper, to customize the flavor of your fritters. {{image_2}} For a fun twist on crispy zucchini fritters, try adding spinach and feta. Just mix in about one cup of cooked and drained spinach and half a cup of crumbled feta cheese with your zucchini. This variation adds a nice creaminess and rich flavor. If you want some heat, go for spicy zucchini fritters with jalapeños. Chop one or two fresh jalapeños and mix them into the batter. This will give your fritters a zesty kick that pairs well with a cool dip. You can easily make these fritters gluten-free. Swap the all-purpose flour for almond flour. It will still hold together well and give a nice texture. For those following a vegan diet, you can use flax eggs instead of regular eggs. To make one flax egg, mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes until it thickens. This will help bind your fritters without using eggs. Experiment with these variations to find your favorite! To keep your crispy zucchini fritters fresh, place them in an airtight container. Store them in the fridge for up to three days. Before you store, let them cool completely. This helps avoid sogginess. When you are ready to eat them, reheating is key. To maintain their crispiness, heat a skillet over medium heat. Add a small amount of oil. Place the fritters in the pan and cook for 2-3 minutes on each side. This will help them regain their crunch. If you want to save some fritters for later, freezing is a great option. First, let the fritters cool completely. Next, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. This prevents them from sticking together. To defrost, take them out and let them sit in the fridge overnight. For reheating from frozen, preheat your oven to 375°F. Place the fritters on a baking sheet and heat for about 15-20 minutes. This keeps them crispy and delicious. You can serve crispy zucchini fritters with many tasty sides. Here are some great options: - Sour cream: A classic dip that adds creaminess. - Tzatziki sauce: This yogurt-based sauce adds a fresh flavor. - Salad: A simple green salad can balance the fritters well. - Roasted vegetables: They add color and nutrition to your meal. - Marinara sauce: Perfect for dipping if you love a bit of tang. If you want to skip frying, you can bake the fritters. Here’s how: 1. Preheat your oven to 400°F (200°C). 2. Line a baking sheet with parchment paper for easy cleanup. 3. Shape the fritters and place them on the sheet. 4. Brush or spray them lightly with oil for crispiness. 5. Bake for about 20-25 minutes, flipping halfway through, until golden brown. Yes, you can prepare crispy zucchini fritters in advance! Here are some tips: - Batter storage: You can mix the batter a few hours ahead. Keep it in the fridge until you’re ready to cook. - Cooked fritters: If you have leftovers, store them in an airtight container. They stay good for about 3 days. - Reheating: For the best texture, reheat them in a hot skillet or oven to regain their crispiness. Zucchini fritters are fun and easy. I shared the ingredients and steps to make them perfect. You learned how to mix, fry, and serve these tasty bites. Remember, removing moisture is key for crispiness. You can add your own twist with spices or cheese. Store leftovers right for later enjoyment. Enjoy making and sharing these delicious fritters. They will delight everyone!$

Delicious and crispy fritters made with grated zucchini, perfect as an appetizer or snack.

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Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

2 medium zucchinis, grated
1 teaspoon salt
1 cup all-purpose flour
0.5 cup grated Parmesan cheese
2 large eggs
0.25 cup fresh parsley, chopped
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.25 teaspoon black pepper
0.25 cup green onions, chopped
as needed cup vegetable oil for frying

Instructions

Begin by grating the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. Transfer the dried zucchini to a mixing bowl.
In the same bowl, add salt to the zucchini, mixing well, and let it sit for about 5 minutes. This will help draw out more moisture.
After 5 minutes, add the flour, Parmesan cheese, eggs, parsley, garlic powder, onion powder, black pepper, and chopped green onions into the bowl with the zucchini. Mix thoroughly until all ingredients are evenly combined and a batter forms.
Heat vegetable oil in a large frying pan over medium-high heat. You want enough oil to cover the bottom of the pan, about 1/4 inch deep.
Once the oil is hot, scoop out about 2 tablespoons of the fritter mixture and gently place it in the pan. Use the back of a spatula to flatten it slightly. Repeat, making as many fritters as can fit in the pan without crowding.
Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to absorb excess oil.
Continue the frying process in batches until all the batter is used up. You can add more oil as necessary.

Notes

Serve with sour cream or Greek yogurt for added flavor.

Keyword appetizer, fritters, vegetarian, zucchini