Description
Turn summer squash into a tasty appetizer or side with this easy zucchini fritter recipe that yields crispy, delicious fritters.
Ingredients
Scale
- 2 cups grated zucchini
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Grate the zucchini and place it in a colander. Sprinkle with a pinch of salt and let it sit for 10 minutes to draw out excess moisture.
- Squeeze out as much liquid as possible from the zucchini using paper towels or a clean kitchen towel. This step is crucial for crispy fritters.
- In a medium bowl, combine the squeezed zucchini, flour, Parmesan cheese, egg, parsley, minced garlic, salt, and pepper. Mix until well combined.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
- Drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with the back of a spoon to form small patties. Do not overcrowd the pan.
- Cook for 3-4 minutes per side, or until golden brown and crispy.
- Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately with your favorite dipping sauce, such as sour cream or a lemon-yogurt sauce.
Notes
- Ensure you squeeze out as much moisture as possible from the zucchini to prevent soggy fritters.
- Adjust the seasoning to your taste.
- You can add other herbs like dill or chives for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 fritters
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg