Description
These crispy Zucchini Fritters are a delicious way to use fresh zucchini, combining shredded veggies with herbs and spices, then pan-fried to golden perfection. Perfect as a snack or side dish, they bring a flavorful and satisfying crunch to your table.
Ingredients
Scale
Vegetables and Herbs
- 4 medium zucchini - shredded
- ½ cup red onion - minced
- 2 cloves garlic - minced
- 1 tablespoon fresh parsley - minced
- 1 tablespoon fresh dill - minced
Dry Ingredients
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 2 teaspoons salt
Other Ingredients
- 2 eggs
- 4 tablespoon oil - for frying, plus more if needed
Instructions
- Prepare the zucchini mixture: Place the shredded zucchini, minced red onion, and salt in a colander with small holes. Gently toss together and allow the mixture to sit for 30 minutes to draw out excess moisture.
- Drain the liquid: Use your hands to squeeze as much liquid as possible from the zucchini mixture. Then transfer it to a bowl lined with cheesecloth, fold the corners, twist tightly, and squeeze again to remove all excess liquid, ensuring crispy fritters.
- Combine ingredients: Transfer the drained zucchini to a large bowl. Add the minced garlic, parsley, dill, flour, baking powder, smoked paprika, black pepper, and eggs. Stir until all ingredients are thoroughly combined into a batter.
- Heat the oil: Add a generous amount of oil to a large skillet and set it over medium-high heat. Allow the oil to heat until hot but not smoking before adding the batter.
- Form fritters: Use a cookie scoop or tablespoon to portion 2-3 tablespoons of batter per fritter. Place 3-4 fritters in the skillet at a time, using the back of the scoop or spoon to gently press the tops down to create evenly thick fritters.
- Cook fritters: Fry each fritter for 5 minutes on one side. Flip carefully and cook for another 4-5 minutes on the other side, lowering the heat to prevent over-browning.
- Drain excess oil: Remove cooked fritters and transfer to a paper towel-lined baking rack set over a pan to drain any excess grease.
- Repeat and serve: Continue cooking the remaining batter in batches until all fritters are done. Serve warm and enjoy!
Notes
- Use a large-hole box grater to shred the zucchini including the skin for the best texture.
- Removing as much liquid as possible from zucchini is essential to achieve crispy fritters.
- Leftover fritters keep well in an airtight container in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- If the fritters brown too quickly, reduce the heat to medium or medium-low to allow them to cook through without burning.
Nutrition
- Serving Size: 1 fritter
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
