Description
These crispy zucchini fritters are a savory snack or versatile side dish made with grated zucchini, seasoned with garlic, herbs, and Parmesan cheese, then pan-fried to golden perfection. They are light, flavorful, and perfect for dipping in sour cream, Greek yogurt, tzatziki, or marinara sauce.
Ingredients
Scale
Zucchini Mixture
- 2 medium zucchinis (about 2 cups, grated)
- 1 teaspoon salt
Batter
- 1 large egg
- 1/4 cup gluten-free flour (or regular flour)
- 2 tablespoons grated Parmesan cheese (optional)
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika or chili powder (optional, for a spicy kick)
- 2 tablespoons chopped fresh parsley or dill
For Frying and Serving
- 3 tablespoons olive oil (for frying)
- Extra chopped parsley or dill, for garnish
- Sour cream, Greek yogurt, tzatziki, or marinara sauce for dipping
Instructions
- Prepare the Zucchini: Wash the zucchinis thoroughly and trim off the ends. Using a box grater or a food processor, grate the zucchinis. Place the grated zucchini in a colander set over a large bowl.
- Salt and Rest: Sprinkle the grated zucchini evenly with 1 teaspoon of salt. Toss well and let it rest for 10–15 minutes. This step helps draw out excess moisture, which is crucial for making crispy fritters.
- Remove Excess Moisture: After resting, firmly squeeze out as much liquid as possible from the zucchini using your hands, a clean kitchen towel, or a nut milk bag. Discard the liquid and set the dried zucchini aside.
- Make the Batter: In a large bowl, whisk together the egg, flour, grated Parmesan (if using), minced garlic, black pepper, and paprika until smooth. Fold in the drained zucchini and chopped fresh parsley or dill, mixing until fully combined. The batter should be thick and hold together well.
- Shape the Fritters: Scoop about 2 tablespoons of batter for each fritter and shape into small, evenly thick patties. Arrange the shaped patties on a plate, preparing them for frying.
- Fry the Fritters: Heat 3 tablespoons of olive oil in a large skillet over medium heat until shimmering. Carefully add the zucchini patties in batches, spacing them out to prevent overcrowding. Fry each side for 3–4 minutes or until golden brown and crispy. Remove cooked fritters and place on a paper towel-lined plate to absorb excess oil.
- Serve: Serve the fritters warm, garnished with extra chopped parsley or dill. Offer dipping sauces like sour cream, Greek yogurt, tzatziki, or marinara on the side. Enjoy as a snack, appetizer, or side dish.
Notes
- Be sure to squeeze out as much moisture as possible from the zucchini for the best crispy texture.
- You can substitute the gluten-free flour with all-purpose flour if gluten is not a concern.
- Parmesan cheese adds a savory depth but can be omitted for a dairy-free option.
- Adjust the amount of paprika or chili powder to your preferred spice level or omit for a milder flavor.
- Use fresh herbs like parsley or dill to enhance freshness and aroma.
- Cook fritters over medium heat to ensure they cook through without burning.
- Leftover fritters can be refrigerated and reheated in a skillet or oven for best crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
