Crispy Zucchini Fritters Recipe

If you happen to like your fritters crispy on the surface and moist however not soggy on the within, then you definitely’re going to LOVE these Zucchini Fritters! The trick for additional crisp (and flavour!) is so as to add a contact of parmesan.

This can be a terrific fast and straightforward zucchini recipe that’s tremendous economical!

Zucchini Fritters

I’ve a principle that you may fritter something (one thing I’ve elaborated on in my Pakora recipe!) And frittata something.

And the Asian blood working by my veins additionally insists that I inform you that you may stir fry something (observe the formulation on this Stir Fry Sauce recipe) and make fried rice from something.

At this time, we’re frittering.

The thrifty aspect of me revels in the truth that you’ll be able to take 2 unruly discounted zucchinis and a handful of pantry staples and find yourself with a stack of those golden crispy fritters which can be can’t-stop-eating-them scrumptious. It’s fairly wonderful, isn’t it?

The trail to crispy zucchini fritters

That you really want crispy outsides goes with out saying – there’s nothing sadder than a towering stack of soggy fritters.

However we additionally must get the within proper. We wish moist insides however not soggy and definitely not dry. Although if I had to select from the lessor of two evils, I’d take dry over soggy insides – as a result of not less than I may douse them in inordinate quantities of yogurt or bitter cream to make them palatable.

Nevertheless, soggy insides I can not bear they usually can’t be salvaged.

And the one path to keep away from soggy insides + obtain these crispy outsides is to wring out the surplus liquid from the zucchini. Grate, salt, go away apart for 10 minutes, then wring out the surplus liquid.

Parmesan for crisp and flavour!

Along with eradicating the surplus water from the zucchini, I like so as to add parmesan into the batter. Not solely does it add flavour (umami booster!), it ups the crisp issue. Like in these Crispy Parmesan Crusted Potatoes, Parmesan Crusted Chicken and Parmesan Crusted Cauliflower. 😇

These aren’t fairly as totally parmesan coated as these, but it surely’s all in the identical spirit: parmesan = crisp 🙌🏻 – Johnsat x

Extra zucchini recipes

For everybody with zukes taking on their backyard / off loaded by household and pals / couldn’t resist a retailer discount:

• Tacky Zucchini Bread (No Yeast)

• Creamy Zucchini Soup

• Greek Zucchini Tots

• Wholesome Cream of Vegetable Soup (Zucchinis are the key ingredient!)

• Chinese language Zucchini Pancakes

• Zucchini Tian (French Rice Bake)

And extra patties and fritters (I really like them!)

• Tacky Floor Chicken Patties with Broccoli

• Broccoli Chicken Fritters – made with chopped chicken

• Broccoli Fritters

• Pakora (Indian vegetable fritters)

• Invoice Granger’s Corn Fritters with Avocado Salsa

• Greek Zucchini Tots (Mini Fritters)

• Salmon Patties and Thai Fish Truffles

Zucchini Fritters
WATCH HOW TO MAKE IT

Crispy Zucchini Fritters Recipe

Print

Serves: 6 Prep Time: 15 minutes Cooking Time: 12 minutes 12 minutes

Nutrition facts: 162 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 500 g/1 lb zucchini (2 medium ~ 23cm/9″ long)
• 1 tsp salt
• 1 large egg
• 2 green onions , halved then finely sliced
• 1/4 cup parmesan , grated (fresh or store bought)
• 1 garlic clove , large, minced
• 1/2 cup / 75 g flour
• 1/2 tsp baking powder
• Pinch of pepper
• 4 tbsp olive oil , separated
• Yoghurt or sour cream
• More chopped green onions

Instructions

1. Grate zucchini using a box grater. Grate on the diagonal so you get long strands.
2. Place in a bowl and sprinkle with salt. Mix, then leave for 10 minutes+.
3. Squeeze out excess water using hands (or bundle up tea towel) then place zucchini in a bowl.
4. Preheat oven to 200F/100C (for keeping fritters warm). Place rack on tray (helps keep crispy)
5. Add egg, green onions, parmesan and garlic into the zucchini bowl. Mix to combine.
6. Scatter over flour and baking powder (don’t dump in one spot), and add pinch of pepper. Mix until flour is just incorporated – batter should be thick but soft (see video, Note 1).
7. Heat 2 tbsp oil in a non stick pan over medium high heat (or medium if stove is strong). Drop 1/4 cup batter in the pan (ice cream scoop is perfect). Do 3 or 4 mounds.
8. Flatten lightly with spatula to about 1cm / 4/5″ thick.
9. Cook for 3 minutes until underside is deep golden (adjust heat if browning too quickly). Flip and cook the other side for 3 minutes. Transfer to tray and place in oven to keep warm.
10. Repeat with remaining batter.
11. Serve immediately with a dollop of yoghurt or sour cream and garnish of extra green onions if desired.

Notes

1. Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water. It does come down to how juicy / how well the water was removed from the zucchinis. I don’t squeeze the living daylights out of the zucchini, I just use my hands so some moisture is left in them which ends up in the batter.
2. Adapted from this recipe by Simply Recipes via Smitten Kitchen. I added parmesan for extra crisp and flavour, and garlic because it goes in everything savoury in my world.
3. What it tastes like: Zucchini has a pretty neutral flavour so it’s not prominent in this recipe. It tastes savoury with a subtle hint of zucchini. Texture is key in this recipe – the golden crust is where much of the flavour is. The batter doesn’t need extra salt if you salt the zucchini + use parmesan. But if you skip the parmesan, add a pinch of salt into the batter.
4. Reheating – fritters are best served fresh. But to reheat leftovers, pop them on a rack in a stinking hot oven (250C/480F) or as high as your oven will go for 5 minutes. OR pan fry lightly in a little oil to re-crisp and rewarm!
5. Nutrition per fritter (6 large ones), assuming 3 of the 4 tbsp of oil ends up in the fritters.
Nutrition Facts
Crispy Zucchini Fritters
Amount Per Serving
Calories 162
Calories from Fat 99
% Daily Value*
Fat 11g17%Saturated Fat 2g13%Cholesterol 30mg10%Sodium 472mg21%Potassium 271mg8%Carbohydrates 11g4%Fiber 1g4%Sugar 2g2%Protein 4g8%
Vitamin A 265IU5%Vitamin C 14.4mg17%Calcium 86mg9%Iron 1.1mg6% * Percent Daily Values are based on a 2000 calorie diet.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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