Ingredients
For the Zucchini Fritters
- 2 medium zucchinis (about 2 cups, grated)
- 1 teaspoon salt
- 1 large egg
- 1/4 cup gluten-free flour (or regular flour)
- 2 tablespoons grated Parmesan cheese (optional)
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika or chili powder (optional, for a spicy kick)
- 2 tablespoons chopped fresh parsley or dill
- 3 tablespoons olive oil (for frying)
Optional Garnishes & Serving
- Extra chopped parsley or dill, for garnish
- Sour cream, Greek yogurt, tzatziki, or marinara sauce for dipping
Instructions
- Prepare the Zucchini: Wash the zucchinis well and trim off the ends. Grate the zucchinis using a box grater or a food processor. Place the grated zucchini in a colander set over a large bowl.
- Salt and Rest: Sprinkle the grated zucchini with 1 teaspoon of salt. Toss to coat evenly and let it sit for 10–15 minutes. The salt will help draw excess moisture from the zucchini, essential for crispy fritters.
- Remove Excess Moisture: After letting the zucchini sit, use your hands, a clean kitchen towel, or a nut milk bag to firmly squeeze out as much liquid as possible. Discard the liquid and set the squeezed zucchini aside.
- Make the Batter: In a large mixing bowl, whisk together the egg, flour, Parmesan (if using), garlic, black pepper, and paprika until smooth. Add the drained zucchini and chopped parsley or dill, stirring until thoroughly combined. The batter should be thick and cohesive.
- Shape the Fritters: Scoop about 2 tablespoons of batter per fritter and shape it into small patties with even thickness to ensure uniform cooking. Arrange shaped patties on a plate while heating the oil.
- Fry the Fritters: Heat 3 tablespoons olive oil in a large skillet over medium heat. When the oil is shimmering, add the zucchini patties in batches, leaving space between them. Fry for 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan for even frying. Transfer cooked fritters to a plate lined with paper towels to absorb excess oil.
- Serve: Serve the fritters warm, garnished with extra herbs and your choice of dipping sauce such as sour cream, Greek yogurt, tzatziki, or marinara. Enjoy as a snack, appetizer, or side dish!
Notes
- Zucchini Size Matters: Medium zucchinis work best; large ones have more seeds and water content.
- Don’t Skip the Salt: Properly salting and draining the zucchini is crucial for crispiness and flavor.
- Customize: Try different herbs or add cheeses like feta or cheddar for variety.
- Make Ahead: The batter can be prepped and stored in the fridge for a few hours before frying.
- Freezer-Friendly: Cooked fritters can be frozen and reheated in the oven or air fryer.
- Baking Option: To bake instead of fry, place patties on a parchment-lined tray, spray lightly with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side-dishes
- Method: Frying
- Cuisine: American, Mediterranean-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 fritter
- Calories: 45
- Sugar: 1g
- Sodium: 160mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg