Crispy Zucchini Fritters (Print Version)
Golden crunchy fritters with tender interiors. Quick 30-minute Mediterranean appetizer or snack.
# What You Need:
→ Vegetables
01 - 2 medium zucchinis, grated
02 - 2 green onions, finely sliced
03 - 1 small carrot, grated
→ Binding & Flavor
04 - 2 large eggs
05 - ½ cup all-purpose flour
06 - ¼ cup grated Parmesan cheese
07 - 2 tablespoons chopped fresh parsley or dill
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon garlic powder
→ For Frying
11 - 4 tablespoons vegetable oil
# Preparation Steps:
01 - Place grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly.
02 - Combine zucchini, green onions, carrot, eggs, flour, Parmesan, parsley, salt, pepper, and garlic powder in a large bowl. Mix until fully incorporated.
03 - Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
04 - Scoop 2 tablespoons batter per fritter, gently flatten in pan. Cook 3-4 fritters at a time without overcrowding. Fry 3-4 minutes per side until golden and crisp. Add more oil for additional batches as needed.
05 - Transfer cooked fritters to paper towel-lined plate to drain excess oil. Serve hot with Greek yogurt, tzatziki, or lemon wedges.
# Expert Advice:
01 -
- They turn surplus zucchini into something people actually beg for
- The crispy exterior gives way to the most tender center imaginable
02 -
- Squeezing out every last drop of moisture from the zucchini is absolutely nonnegotiable
- Do not overcrowd the pan or your fritters will steam instead of crisp
03 -
- Use the largest holes on your box grater for the best texture
- Let the mixture rest for 10 minutes before cooking for better binding