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Zucchini Fritters

Zucchini Fritters

Zucchini Fritters

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Box grater
2
Colander
3
Large bowl
4
Whisk
5
Spatula
6
Large Skillet
7
Measuring cups and spoons
8
Knife
9
Cutting board
10
Paper towels

Ingredients

Vegetables

  • 1
    0.5 kilogram Zucchini
  • 2
    0.1 kilogram Onion
  • 3
    0.004 kilogram Garlic

Dairy & Eggs

  • 1
    2 unit Eggs

Pantry

  • 1
    0.12 kilogram All-Purpose Flour
  • 2
    0.01 kilogram Baking Powder
  • 3
    0.002 kilogram Salt
  • 4
    0.002 kilogram Black Pepper

Oils

  • 1
    0.03 liter Olive Oil

Optional

  • 1
    0.005 kilogram Fresh Parsley
  • 2
    0.005 kilogram Fresh Dill

Directions

1

Prepare the Zucchini

Wash the zucchini thoroughly under cool, running water. Dry them with a clean kitchen towel or paper towels. This ensures no dirt or grit remains.

2

Shred and Salt the Zucchini

Using a box grater, shred the zucchini. Place the shredded zucchini in a colander. Sprinkle about 1/2 teaspoon of salt over the zucchini. This will help draw out excess moisture. Let it sit for 10 minutes.

3

Prepare other Vegetables and Herbs

While the zucchini is resting, finely chop the onion and mince the garlic. If adding, finely chop the fresh parsley and dill. Set aside.

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4

Squeeze out Excess Water

After 10 minutes, squeeze the shredded zucchini to remove as much water as possible. You can use your hands or a cheesecloth for this step. The zucchini should be relatively dry.

5

Make the Batter

In a large bowl, crack the eggs and whisk them lightly. Add the flour, baking powder, salt, and black pepper. Whisk until just combined. Do not overmix, which can make the fritters tough.

6

Combine Ingredients

Add the squeezed zucchini, chopped onion, minced garlic, and fresh herbs (if using) to the batter. Gently fold everything together until the zucchini and other additions are evenly distributed throughout the batter.

7

Heat the Skillet

Heat olive oil in a large skillet over medium heat. The oil is ready when a small drop of batter sizzles gently when dropped into the pan. Be cautious, hot oil can splatter.

8

Form the Fritters

Carefully drop spoonfuls of the zucchini mixture into the hot skillet, spacing them apart. Use a spoon or small measuring cup to form each fritter. Do not overcrowd the pan.

9

Cook the Fritters

Cook for about 3-4 minutes per side, or until the fritters are golden brown and cooked through. Flip them carefully with a spatula. Make sure that the inside is cooked through.

10

Drain Excess Oil

Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil. The paper towels will absorb excess oil, keeping the fritters crispier.

11

Serve the Fritters

Serve the zucchini fritters immediately while they are still warm and crispy. Serve them as a side dish, appetizer, or light meal with a dollop of yogurt or a squeeze of lemon.

12

Clean up

Clean the skillet soon after cooking to prevent stuck-on bits. Wash your mixing bowl, utensils, and cutting board with hot, soapy water. Ensure all surfaces and tools are thoroughly cleaned after handling raw eggs.

Recipe Tips

  • Use a cheesecloth to squeeze out even more moisture from the zucchini for extra crispy fritters.
  • Adjust the amount of flour to achieve the desired consistency. The batter should be thick enough to hold its shape but not too dry.
  • If you don't have fresh herbs, you can use dried herbs, about 1 teaspoon of each, but fresh herbs give more flavor.
  • Do not overcrowd the pan, cook in batches if needed. This will ensure the fritters cook evenly and get crispy.
  • Serve with a dollop of greek yogurt or a squeeze of fresh lemon for added flavor.

Nutrition Facts (per serving)

Calories

150 kcal

Carbs

15g

Protein

5g

Fat

9g

Fiber

1.5g

Sugar

2g

Sat. Fat

2g

Sodium

200mg

Trans Fat

0g

Cholesterol

75mg

Potassium

200mg

Vitamin A

75%

Vitamin C

10%

Calcium

30%

Iron

1%

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