Description
Crispy and savory zucchini fritters made with fresh grated zucchini, Parmesan cheese, and green onions. These easy-to-make fritters are pan-fried to golden perfection and make a delicious appetizer or side dish, perfect for using summer zucchini.
Ingredients
Scale
Fritters
- 2 medium zucchini, grated
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying
- Oil for frying (vegetable or canola)
Instructions
- Prepare the zucchini: Grate the zucchini using the coarse side of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible to prevent soggy fritters.
- Mix the batter: In a large bowl, combine the drained zucchini with eggs, all-purpose flour, grated Parmesan cheese, finely sliced green onions, minced garlic, salt, and pepper. Mix until all ingredients are well incorporated.
- Heat the skillet: Place a skillet over medium heat and add a thin layer of vegetable or canola oil, enough to coat the bottom for frying.
- Fry the fritters: Drop spoonfuls of the zucchini batter into the hot skillet. Flatten each fritter slightly with the back of the spoon. Fry for 3 to 4 minutes on each side until the fritters turn golden brown and crisp.
- Drain and serve: Transfer the cooked fritters to a plate lined with paper towels to remove excess oil. Serve warm, optionally with sour cream or fresh herbs for dipping.
Notes
- Squeezing out the zucchini liquid is key to getting crispy fritters.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- If you prefer gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Serve with sour cream, Greek yogurt, or a fresh herb dip for extra flavor.
- Fritters can be kept warm in a low oven while you finish cooking the batch.
