Zucchini fritters are crispy, savory little pancakes made from shredded zucchini—perfect as a snack, side dish, or light meal. 🥒✨
🥘 Ingredients (makes ~8 fritters):
- 2 medium zucchinis, grated
- 1/2 tsp salt
- 1/4 cup all-purpose flour (or more as needed)
- 1 egg
- 1/4 cup grated Parmesan cheese (optional)
- 1 clove garlic, minced (optional)
- Salt & pepper to taste
- Oil for frying (vegetable or olive oil)
🔥 Instructions:
- Prep zucchini
- Grate zucchini and sprinkle with salt.
- Let sit 10 minutes, then squeeze out excess moisture using a clean towel or cheesecloth.
- Mix batter
- In a bowl, combine zucchini, egg, flour, Parmesan, garlic, and seasonings.
- The mixture should hold together—add a little more flour if too wet.
- Cook fritters
- Heat oil in a skillet over medium heat.
- Scoop spoonfuls of batter and flatten slightly.
- Fry 2–3 minutes per side until golden and crispy.
- Drain and serve
- Place on paper towels to remove excess oil.
- Serve warm with sour cream, yogurt, or a dipping sauce.
💡 Tips:
- For extra crispiness, don’t overcrowd the pan.
- Add herbs like dill, parsley, or chives for flavor.
- Can be baked instead of fried: 200°C (400°F) for 15–20 minutes, flipping halfway.
These fritters are light, crunchy, and slightly cheesy, making zucchini exciting even for picky eaters.
If you want, I can give a 5-ingredient shortcut version that’s even faster for busy weeknights. Do you want me to do that?
