Description
A straightforward recipe for making crispy zucchini fritters.
Ingredients
Scale
- 2 medium zucchini, grated
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Place the grated zucchini in a clean kitchen towel or several layers of paper towels. Squeeze out as much liquid as possible. Discard the liquid.
- In a medium bowl, combine the squeezed zucchini, flour, beaten egg, Parmesan cheese, parsley, salt, and pepper. Mix until just combined. Do not overmix.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
- Drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon to form small patties. Work in batches to avoid overcrowding the pan.
- Fry for 3 to 4 minutes per side, until golden brown and cooked through.
- Remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve warm.
Notes
- For extra crispiness, you can add 1 tablespoon of cornstarch to the mixture.
- Serve with a dollop of sour cream or plain Greek yogurt if desired.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 85
- Sugar: 1
- Sodium: 150
- Fat: 5
- Saturated Fat: 1.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 4
- Cholesterol: 30
Keywords: zucchini fritters, zucchini pancakes, fried zucchini, vegetable fritters, easy appetizer