Zucchini Fritters
The ultimate comfort food, Zucchini Fritters are crispy on the outside and tender on the inside. Perfect for a quick snack or a light meal, these fritters are a delightful way to enjoy seasonal vegetables. Make them tonight for a satisfying and delicious dish!
Equipment
- Wooden Spoon
- Grater
- Chef's Knife
- Skillet
Ingredients
- 2 pounds zucchini washed and grated and tossed in a bowl with 1 teaspoon salt
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 1/3 cup finely chopped yellow onion
- 2 cloves garlic minced
- 3 tablespoons chopped fresh Italian herbs basil, rosemary, oregano, etc.
- 1/3 cup unbleached all-purpose flour GF: use gluten-free all-purpose flour
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon baking powder
- 1/8 teaspoon ground nutmeg
- Oil for frying Oil
Instructions
- Start by grating the zucchini. I usually prefer to use a box grater for this task. Once grated, place the zucchini in a bowl and sprinkle it with 1 teaspoon of salt. This step is crucial, as it draws out excess moisture, which can make or break the crispy texture of your fritters. Allow it to rest for about 30 minutes.
- After the resting period, it’s time to rinse the zucchini. This is important to remove the salt. I find that the best method is to use a fine-mesh strainer. Rinse it under cold water, and then, using a clean dish towel or paper towels, squeeze out as much liquid as you can. This step is key for achieving crispy fritters!
- In a large mixing bowl, combine the thoroughly drained zucchini, eggs, onion, garlic, and the chopped herbs. Mix well until all ingredients are evenly distributed.
- Next, add in the flour, Parmesan cheese, black pepper, baking powder, and nutmeg. Stir until everything is well mixed. The mixture should be thick enough to hold its shape when spooned onto the frying pan.
- Now, heat about 1/4 inch of oil in a skillet over medium-high heat. I like to test if the oil is hot enough by dropping a small amount of the batter in; if it sizzles, you’re ready to fry!
- Using about 3 heaping tablespoons of the batter per fritter, drop the mixture carefully into the hot oil. Make sure not to overcrowd the pan, as this can lower the temperature of the oil and make them soggy.
- Cook the fritters for about 3 to 4 minutes on each side or until they’re nicely browned. You’ll want to flip them gently to avoid breaking them apart.
- Once golden and crispy, transfer the fritters onto a plate lined with paper towels to drain excess oil. This helps keep them crispy!
- Serve your Zucchini Fritters immediately while they’re still hot. They pair wonderfully with a dollop of sour cream or your favorite dipping sauce. And don’t forget a sprig of parsley on top for that extra touch!
- Enjoy them as part of a light lunch or dinner, or even as a delicious snack. They’re sure to impress your friends and family!
Notes
- Tip 1: To store leftovers, place them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days.
- Tip 2: Yes, you can freeze these fritters! Just place them in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag. They’ll keep well for up to 2 months.
- Tip 3: These fritters are great with a variety of dips, like tzatziki or garlic yogurt sauce.
- Tip 4: Try incorporating different herbs or spices based on your preference. Dill or chili flakes can bring a new dimension!
- Tip 5: Serve these fritters with a side salad for a light lunch or as an appetizer for gatherings.