why make this recipe
Crispy Zucchini Fritters are a fun and tasty way to enjoy vegetables. They are easy to make and are perfect for lunch, dinner, or as a snack. You can whip them up quickly and get the whole family to eat more greens! Plus, they are crispy on the outside and soft on the inside, making them an irresistible treat.
how to make Crispy Zucchini Fritters
Making Crispy Zucchini Fritters is simple and enjoyable. Follow these easy steps to create a delicious dish that everyone will love.
Ingredients:
- 500 g/1 lb zucchini (2 medium ~ 23cm/9" long)
- 1 tsp salt
- 1 large egg
- 2 green onions, halved then finely sliced
- 1/4 cup parmesan, grated (fresh or store-bought)
- 1 garlic clove, large, minced
- 1/2 cup / 75 g flour
- 1/2 tsp baking powder
- Pinch of pepper
- 4 tbsp olive oil, separated
- Yoghurt or sour cream
- More chopped green onions
Directions:
Zucchini:
- Grate the zucchini using a box grater. Grate on the diagonal to get long strands.
- Place the grated zucchini in a bowl and sprinkle with salt. Mix, then leave for 10 minutes or more.
- Squeeze out excess water using your hands or bundle it up in a tea towel. Then, place the dry zucchini back into a bowl.
Batter:
- Preheat your oven to 200°F/100°C to keep the fritters warm. Place a rack on a tray to help keep them crispy.
- In the bowl with the zucchini, add the egg, green onions, parmesan, and garlic. Mix everything together.
- Scatter the flour and baking powder over the mixture (don’t just dump it in one place), and add a pinch of pepper. Mix until the flour is just incorporated. The batter should be thick but soft.
Cooking:
- Heat 2 tablespoons of olive oil in a non-stick pan over medium-high heat (or medium if your stove is strong). Drop 1/4 cup of batter into the pan (an ice cream scoop works great). Make 3 or 4 mounds.
- Flatten the mounds lightly with a spatula until they are about 1 cm (or 4/5") thick.
- Cook for 3 minutes until the underside is deep golden. Adjust the heat if it’s browning too quickly. Flip and cook the other side for another 3 minutes. Transfer the fritters to the tray in the oven to keep warm.
- Repeat the process with the remaining batter.
- Serve immediately with a dollop of yoghurt or sour cream, and garnish with extra green onions if desired.
how to serve Crispy Zucchini Fritters
Crispy Zucchini Fritters are best served hot. You can serve them with a dollop of yoghurt or sour cream on the side. They also go well with a simple salad or can be enjoyed on their own as a snack!
how to store Crispy Zucchini Fritters
To store leftover fritters, let them cool completely. Place them in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven to get them crispy again.
tips to make Crispy Zucchini Fritters
- Make sure to squeeze out as much water as you can from the zucchini; this helps the fritters to be crispy.
- Don’t overcrowd the pan while cooking. Fry them in batches to ensure even cooking.
- You can add some herbs or spices for extra flavor, such as dill or paprika.
variation
For a twist, you can add grated carrots or chopped bell peppers to the batter. This not only adds color but also brings in different flavors!
FAQs
1. Can I use frozen zucchini?
It’s best to use fresh zucchini for this recipe. Frozen zucchini tends to have more water, making it harder to achieve a crispy fritter.
2. What can I serve with the fritters?
Crispy Zucchini Fritters pair well with a variety of dips like tzatziki, homemade marinara sauce, or even a simple vinaigrette.
3. Can I make these fritters ahead of time?
Yes, you can prepare the batter and keep it in the refrigerator for a few hours before cooking them. However, it is best to cook them fresh for the crispiest texture.
Crispy Zucchini Fritters
Ingredients
For the fritter mixture
- 500 g 500 g zucchini Grated, from about 2 medium zucchini
- 1 tsp 1 tsp salt
- 1 large 1 large egg
- 2 2 green onions Halved and finely sliced
- 1/4 cup 1/4 cup parmesan Grated (fresh or store-bought)
- 1 clove 1 garlic clove Minced
- 75 g 1/2 cup / 75 g flour
- 1/2 tsp 1/2 tsp baking powder
- Pinch of pepper
- 4 tbsp 4 tbsp olive oil Separated for frying
For serving
- Yoghurt or sour cream For serving
- More chopped green onions For garnish
Instructions
Zucchini Preparation
- Grate the zucchini using a box grater on the diagonal to get long strands.
- Place the grated zucchini in a bowl and sprinkle with salt. Mix and leave for 10 minutes or more.
- Squeeze out excess water using your hands or bundle it up in a tea towel, then place the dry zucchini back into a bowl.
Batter Preparation
- Preheat your oven to 200°F/100°C to keep the fritters warm.
- In the bowl with the zucchini, add the egg, green onions, parmesan, and garlic. Mix everything together.
- Scatter the flour and baking powder over the mixture without dumping it in one place, and add a pinch of pepper. Mix until the flour is just incorporated; the batter should be thick but soft.
Cooking
- Heat 2 tablespoons of olive oil in a non-stick pan over medium-high heat.
- Drop 1/4 cup of batter into the pan to form 3 or 4 mounds, flattening them lightly with a spatula until they are about 1 cm thick.
- Cook for 3 minutes until the underside is deep golden. Adjust the heat if it’s browning too quickly. Flip and cook the other side for another 3 minutes.
- Transfer the fritters to the tray in the oven to keep warm and repeat with the remaining batter.
- Serve immediately with a dollop of yoghurt or sour cream and garnish with extra green onions if desired.