Zucchini Fritters
Made with less than 10 ingredients, these crispy Zucchini Fritters are so easy to make and are absolutely delicious! You won’t believe how we turn zucchini into crispy, golden patties that kids will love. They won’t even realize they’re eating veggies!
Pan-fried to crispy perfection, these zucchini fritters are my go-to when I am craving something crispy and crunchy for dinner. It’s a game-changing recipe as your kids will gobble these up within seconds! Pair them up with your favorite dip or a simple herb yogurt sauce.
Zucchinis are in season in the summer and we always seem to have an abundance of them in our kitchen! So if you’re looking for another zucchini recipe to use them up, try my Zucchini Noodles with Shrimp, Baked Southwest Zucchini Boats, or my Spicy Baked Zucchini Fries. Your family will love these recipes and you’ll have everyone eating their veggies!
Why You’ll Love These Zucchini Fritter Recipe
- Veggie-packed. Zucchinis are such versatile vegetables that no one will even realize these fritters are made out of zucchini. It’s surprisingly crunchy, crispy, and flavorful!
- Kid-friendly. These fritters are perfect for kids! Whether they’re toddlers, as these are easy to grab and hold with their hands, or older, these crispy veggie fritters are perfect!
- They’re super simple. It only takes a couple of simple steps to make these zucchini pancakes. You need less than 10 ingredients and they’re made in less than 40 minutes.
What You’ll Need
- Zucchini: you only need 1 large zucchini or 2 smaller ones. I prefer using two smaller ones as I find the smaller ones more flavorful.
- Egg: you’ll only need one egg to help bind the fritters together.
- Parmesan cheese: you’ll love the subtle savory flavor that the parmesan provides.
- Panko bread crumbs: while you can use regular breadcrumbs, I love using panko instead.
- Garlic: freshly minced garlic is a must!
- Seasoning: I season the fritters with salt and pepper.
- Green onion: the green onions adds some color and flavor. If you don’t have any for the fritters, you can use regular onions.
- Oil: use a neutral oil of your choice to fry these crispy zucchini fritters up in.
How To Make Zucchini Fritters
- Prepare the zucchini: Grate the zucchini using a box grater and squeeze the water from the grated zucchini using a kitchen towel.
- Make the fritters: Combine zucchini, egg, parmesan cheese, panko bread crumbs, cloves, salt, pepper, and green onion together until well combined.
- Fry the fritters: Heat a pan with oil. Once the oil is heated, shape the zucchini mixture to a patty shape and shallow fry them. Cook the patty to golden on both sides, cooking for 4-5 minutes on a medium heat. Repeat the same with the remaining patty and serve the zucchini fritters with your favorite dip on the side.
Tips and Notes
- Don’t want to have them for dinner? These zucchini fritters are great as a snack or side dish as well.
- Avoid pressing down on the zucchini fritters while they’re cooking or they might turn out too thin and flimsy.
- Feel free to add some shredded carrots or another veggie of choice if you need to clear out the fridge!
- For more flavor, you can add some fresh chives, fresh dill, or parsley.
- You can replace the freshly minced garlic with around 1 teaspoon of dried garlic powder.
- Place fritters on a paper towel first before serving to drain any excess oil.
- Don’t overcrowd the pan while frying.
FAQs
Place cooled zucchini fritters in an airtight container and store them for up to 5 days in the fridge. If you’d like to freeze them, you can place the cooled fritters in a freezer-safe bag or container and store them for 2 months in the freezer.
The more water you squeeze out of the zucchini, the less soggy they will turn out! If your zucchini is too watery after squeezing, you can try to salt the zucchini, let it sit, and squeeze the shredded zucchini again.
My go-to dip is a yogurt sauce. To make it, all you have to do is mix some Greek yogurt with some seasoning of choice. For example, you can mix 1 cup of Greek yogurt with some lemon juice, minced garlic, salt, and pepper. It’s simple and very easy to change around to suit your tastes.
If you’re not a fan of frying, you can bake zucchini fritters. Bake the fritters at 400F for 20 to 25 minutes or until they’re cooked through. Baked zucchini fritters aren’t as crispy as pan-fried but they’re just as tasty!
You can bake these zucchini fritters instead of frying them. Preheat the oven to 400F. After forming the zucchini patties, place them on a lined sheet pan. Brush with some oil and bake for 12-15 minutes, flipping half way through.
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Zucchini Fritters
Made with less than 10 ingredients, these crispy Zucchini Fritters are so easy to make and are absolutely delicious! You won’t believe how we turn zucchini into crispy, golden patties that kids will love. They won’t even realize they’re eating veggies!
Instructions
-
Grate the zucchini using a box grater and squeeze the water from the grated zucchini using a kitchen towel.
-
Combine zucchini, egg, parmesan cheese, panko bread crumbs, cloves, salt, pepper, and green onion together until well combined.
-
Heat a pan with oil. Once the oil is heated, shape the zucchini mixture to a patty shape and shallow fry them. Cook the patty to golden on both sides, cooking for 4-5 minutes on a medium heat.
-
Repeat the same with the remaining patty and serve the zucchini fritters with your favorite dip on the side.
Notes
- Don’t want to have them for dinner? These zucchini fritters are great as a snack or side dish as well.
- Avoid pressing down on the zucchini fritters while they’re cooking or they might turn out too thin and flimsy.
- Feel free to add some shredded carrots or another veggie of choice if you need to clear out the fridge!
- For more flavor, you can add some fresh chives, fresh dill, or parsley.
- You can replace the freshly minced garlic with around 1 teaspoon of dried garlic powder.
Nutrition
Serving: 1g | Calories: 55kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 229mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 114IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg
This article was originally published by cookinwithmima.com. Read the original article here.
