Description
Crispy Zucchini Fritters are golden on the outside, tender on the inside, and loaded with savory parmesan and fresh zucchini. These easy vegetarian fritters are perfect as a light meal, snack, or summer side dish.
Ingredients
• 500g / 1 lb zucchini (2 medium, about 9” long)
• 1 tsp salt
• 1 large egg
• 2 green onions, finely sliced
• 1/4 cup grated parmesan (fresh or store-bought)
• 1 garlic clove, minced
• 1/2 cup (75g) all-purpose flour
• 1/2 tsp baking powder
• Pinch of pepper
• 4 tbsp olive oil (divided)
• Yogurt or sour cream (for serving)
• Extra chopped green onions (for garnish)
Instructions
1. Grate zucchini on the diagonal for long strands. Place in a bowl and sprinkle with salt. Let sit 10 minutes.
2. Squeeze out excess liquid using hands or tea towel. Return to clean bowl.
3. Preheat oven to 200°F (100°C). Place rack on a tray to keep fritters warm.
4. Add egg, green onions, parmesan, and garlic to zucchini. Mix to combine.
5. Scatter flour and baking powder over the mix, add pepper. Mix until just combined—batter should be thick but soft.
6. Heat 2 tbsp oil in a nonstick pan over medium-high heat. Scoop 1/4 cup batter per fritter into pan. Flatten slightly.
7. Cook for 3 minutes per side until golden and crisp. Adjust heat if browning too fast. Transfer to tray and keep warm in oven.
8. Repeat with remaining batter and oil. Serve hot with yogurt or sour cream and garnish with green onions.
Notes
– If batter is too wet, add a bit more flour. If too dry, a splash of water will help.
– You don’t need to squeeze zucchini bone dry—some moisture keeps the inside soft.
– Best served fresh, but leftovers can be reheated in a hot oven or lightly pan-fried.
– Optional: Add a pinch of chili flakes for a kick or swap green onions with chives.
– For extra crispy edges, don’t overcrowd the pan and flatten the fritters slightly.
- Prep Time: 15
- Cook Time: 12
- Method: Pan-Fried
- Cuisine: Vegetarian