Description
Zucchini Fritters Recipe
Ingredients:
2 medium zucchinis, grated
1/2 tsp salt
1/4 cup (30g) all-purpose flour
1/4 cup (30g) grated Parmesan cheese
2 large eggs, beaten
2 cloves garlic, minced
1/4 cup chopped chives or green onions
Salt and black pepper to taste
Olive oil for frying
Sour cream or Greek yogurt for serving (optional)
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Instructions:
1. Prepare Zucchini:
Grate the zucchinis and place them in a colander. Sprinkle with 1/2 tsp salt and let sit for 10 minutes to draw out excess moisture. Squeeze the zucchini with your hands or a clean kitchen towel to remove as much liquid as possible.
2. Make the Batter:
In a mixing bowl, combine the grated zucchini, flour, Parmesan cheese, beaten eggs, minced garlic, and chopped chives. Season with salt and pepper. Mix well until combined.
3. Heat the Pan:
Heat a large skillet over medium heat and add a thin layer of olive oil.
4. Cook the Fritters:
Scoop about 2 tablespoons of the mixture for each fritter into the hot skillet. Flatten slightly with the back of a spoon to form patties. Cook for 2-3 minutes per side or until golden brown and crisp.
5. Drain:
Transfer the fritters to a plate lined with paper towels to drain excess oil.
6. Serve:
Serve warm with a dollop of sour cream or Greek yogurt and garnish with additional chives or green onions if desired.
Step-by-Step Guide
Follow these detailed steps for perfect fritters every time. After grating the zucchini and salting it, be thorough in the squeezing step. Use a clean, lint-free kitchen towel, twisting it tightly to wring out every drop of moisture. This is the single most important step for crisp fritters. When forming the batter, mix just until the ingredients are incorporated; overmixing can make the fritters tough. In your preheated skillet, ensure the oil is shimmering but not smoking before adding the batter. To test, drop a tiny bit of mixture in—it should sizzle gently. Do not overcrowd the pan, as this lowers the temperature and leads to steaming instead of frying.
Serving Suggestions
These versatile fritters can be the star of any meal. For a light lunch, serve them atop a fresh green salad with a lemon vinaigrette. They make an excellent brunch item alongside poached eggs and smoked salmon. For a heartier dinner, pair them with grilled chicken or a simple pasta dish. Beyond sour cream, try serving with a zesty tzatziki, spicy sriracha mayo, or a fresh tomato salsa. They are also delicious as a savory snack on their own.
How-to Summary
Grate and salt zucchini to draw out moisture, then squeeze it completely dry. Combine the dry zucchini with flour, Parmesan, egg, garlic, and herbs to form a batter. Pan-fry spoonfuls in hot olive oil for 2-3 minutes per side until golden and crisp. Drain on paper towels and serve warm with your chosen dipping sauce.
Frequently Asked Questions
Can I bake these fritters instead of frying? Yes. Place them on a parchment-lined baking sheet, brush with oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden.
How do I store and reheat leftovers? Store cooled fritters in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven, air fryer, or skillet to restore crispiness; the microwave will make them soggy.
Can I make the batter ahead of time? It’s not recommended, as the zucchini will continue to release water and the batter will become too wet. Prepare and cook immediately.
What can I use instead of all-purpose flour? For a gluten-free option, almond flour or a 1:1 gluten-free flour blend works well. The texture will be slightly denser.
My fritters fell apart in the pan. What went wrong? This is usually due to insufficient moisture removal from the zucchini or not enough binding agent (egg/flour). Ensure you squeeze the zucchini thoroughly and that your batter is not too runny.
Common Mistakes to Avoid
- Skipping the salting and squeezing step: This leads to watery batter and soggy, falling-apart fritters.
- Using a cold pan or oil: The fritters will absorb oil instead of searing, becoming greasy.
- Overcrowding the skillet: This causes steaming, preventing a crispy, golden exterior.
- Flipping too soon: Wait until the edges look set and the bottom is properly browned before flipping.
- Overmixing the batter: Stir just until combined to avoid dense, tough fritters.
Conclusion
These zucchini fritters are a simple, delicious way to transform a humble vegetable into a crispy, crowd-pleasing dish. Mastering the technique of removing moisture is the key to success. With endless serving variations and the ability to customize herbs and cheeses, this recipe is a fantastic addition to your cooking repertoire. Enjoy the process and the delightful, golden-brown results.