It’s always good to find new ways for cooking seasonal vegetables especially when you have kids. This way of preparing zucchini fritters can be a great healthy way for making kids enjoy vegetables during the summer. The recipe is very easy and takes only a few minutes to prepare.
The most important part of this recipe is to squeeze as much liquid as possible from the grated zucchini otherwise the fritters won’t get as crispy and delightful.
Zucchini fritters taste very good, the parsley and dill bring such a nice summery flavor. I also loved the Parmesan cheese inside, makes a great combination with zucchini. They are best served warm alongside some garlic sour cream and can make a great lunch or appetizer. You can also use these fritters for making vegetarian burgers alongside fresh vegetables and crusty buns. They are delicious.
How to make zucchini fritters
Start by placing the zucchini in a sieve, a colander over a bowl, or use a salad spinner. Add some salt and let it sit for about 10 minutes. This helps the zucchini release its liquid. You can use a spoon to press it down or spin it in the spinner to get even more liquid out. For an even better result, you can transfer the grated zucchini onto a kitchen towel or cheesecloth, wrap it up, and give it a good squeeze. This step is super important because it determines how crispy the fritters will turn out.
Now that your zucchini is prepped, put it in a bowl. Add Parmesan cheese, green onions, garlic, parsley, and dill. Crack in an egg and throw in some flour, salt, and pepper. Give it all a good mix until everything is nicely combined.
Heat up some oil in a nonstick skillet over medium heat. Take spoonfuls of your batter and drop them into the skillet. Use the back of the spoon or a spatula to flatten them out a bit. Let each fritter cook for around 3 to 4 minutes or until the bottom gets a lovely golden and crispy look. Then, flip them over and cook for another 3 minutes on the other side.
Once they’re all done, move them onto some paper towels to let any extra oil drain away.
Now comes the tasty part – serving! These fritters are best enjoyed while hot. You can serve them up with some garlic sour cream for an extra kick of flavor. And there you have it – delicious, homemade fritters that are ready to be enjoyed. Dig in and savor the goodness! If you try them out, share the photos with me on Instagram. Enjoy!
Recipe slightly adapted after DamnDelicious
- 1 ½ pounds (700g) about 2 medium zucchini , grated
- 1 tsp salt
- 1/4 cup (25g) grated Parmesan
- 3 green onions , finely chopped
- 1 clove garlic
- 1/4 cup (4 tbsp) fresh parsley and dill , chopped
- 1/4 cup (35g) all-purpose flour
- 1 large egg , beaten
- salt and freshly ground black pepper , to taste
- 2 tbsp olive oil
- Place the zucchini in a sieve,colander over a bowl or use a salad spinner, add salt and set aside for 10 minutes to release the liquid. Press down with a spoon, or spin it, to release more of the liquid. Even better, you can transfer the grated zucchini into a kitchen towel or cheesecloth, wrap it and squeeze out the remaining liquid. This is an important step as of it depends how crispy the fritters will be.
- Place the squeezed zucchini into a bowl, add Parmesan cheese, green onions, garlic, parsley and dill, egg, flour, salt and pepper. Mix until well combined.
- Heat oil in an nonstick skillet over medium heat. Drop spoonfuls of batter into the skillet and flatten with the back of the spoon or spatula. Cook each fritter for about 3 to 4 minutes or until the bottom is golden and crispy; flip and cook for 3 more minutes on the other side.
- Transfer to paper towels to drain the excess oil.
- Serve hot with garlic sour cream. Enjoy!