Description
These Crispy Zucchini Fritters are a delightful way to enjoy tender zucchini with a golden, crunchy exterior. Perfect as a snack or appetizer, they feature fresh zucchini combined with parmesan, green onions, and a hint of garlic, then pan-fried to crispy perfection. Served with a dollop of yoghurt or sour cream and extra chopped green onions, these fritters are simple to make and bursting with flavor.
Ingredients
Scale
Zucchini Mixture
- 500 g (1 lb) zucchini (about 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 large garlic clove, minced
Dry Ingredients
- 1/2 cup (75 g) flour
- 1/2 tsp baking powder
- Pinch of pepper
For Frying and Serving
- 4 tbsp olive oil, separated
- Yoghurt or sour cream, for serving
- More chopped green onions, for garnish
Instructions
- Prepare the zucchini: Grate the zucchini using a coarse grater and place it in a colander. Sprinkle with the salt and let it sit for 10 minutes to draw out excess moisture. After resting, squeeze the grated zucchini thoroughly using a clean kitchen towel or paper towels to remove as much liquid as possible.
- Mix the batter: In a large bowl, combine the drained zucchini with the egg, finely sliced green onions, grated parmesan, and minced garlic. In a separate small bowl, whisk together the flour, baking powder, and a pinch of pepper. Gradually add the dry ingredients to the zucchini mixture and mix gently until everything is just combined.
- Fry the fritters: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Drop spoonfuls of the batter (about 6-7 fritters) into the hot oil, flattening them slightly with the back of the spoon. Cook for about 4-6 minutes on each side, or until the fritters are golden brown and crisp. Add remaining olive oil as needed for subsequent batches. Once cooked, transfer the fritters to a paper towel-lined plate to drain excess oil.
- Serve: Serve the fritters warm with a dollop of yoghurt or sour cream on the side and garnish with extra chopped green onions for a fresh finish.
Notes
- Be sure to squeeze out as much water as possible from the zucchini to ensure crispy fritters.
- You can substitute all-purpose flour with a gluten-free flour blend if needed.
- For a dairy-free option, omit parmesan or use a dairy-free cheese alternative and serve with a non-dairy yogurt.
- The fritters can be kept warm in a low oven (about 90°C/200°F) while you finish frying the remainder.
- Leftovers can be refrigerated for up to 2 days and reheated in a skillet to maintain crispness.
