Description
These crispy and tender Zucchini Fritters are easy to make and packed with fresh flavors from green onions and herbs. Perfect as a snack, side dish, or appetizer, they feature grated zucchini combined with Parmesan, green onions, and seasonings, pan-fried to golden perfection. Serve them hot with sour cream or Greek yogurt for a delicious treat.
Ingredients
Scale
Zucchini and Vegetables
- 2 medium zucchinis, grated
- 2 green onions, finely chopped
- 2 tablespoons fresh parsley or dill, chopped (optional)
- 1 teaspoon salt
Dry Ingredients
- 1/4 cup all-purpose flour (or almond flour for a low-carb option)
- 1/4 cup grated Parmesan cheese (optional for extra flavor)
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper
Wet Ingredients
- 1 egg, lightly beaten
- Vegetable oil, for frying
Instructions
- Prepare the zucchini: Grate the zucchinis and place them in a colander. Sprinkle with 1 teaspoon of salt and toss to combine. Let the zucchini sit for 10-15 minutes to draw out excess moisture. Use a clean kitchen towel or paper towels to squeeze out as much water as possible.
- Make the fritter mixture: In a large bowl, combine the grated zucchini, flour, Parmesan cheese (if using), green onions, beaten egg, garlic powder, black pepper, and fresh parsley or dill. Mix until well combined.
- Form the fritters: Heat a large skillet over medium heat and add enough vegetable oil to cover the bottom of the pan. Once the oil is hot, scoop spoonfuls of the zucchini mixture into the skillet, flattening each fritter slightly with the back of the spoon.
- Cook the fritters: Cook the fritters for about 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan—cook in batches if needed. Transfer the fritters to a paper towel-lined plate to drain excess oil.
- Serve the fritters: Serve the Zucchini Fritters hot, with a side of sour cream, Greek yogurt, or your favorite dipping sauce.
Notes
- To reduce moisture in zucchini, salting and resting before squeezing out water is crucial to achieve crispy fritters.
- For a low-carb version, substitute all-purpose flour with almond flour.
- Parmesan cheese adds a savory depth but can be omitted for a dairy-free option.
- Serve immediately for best texture; fritters can be kept warm in a low oven if needed.
- Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a skillet to re-crisp.
