Zucchini. It’s like, everywhere in the summer, right? You’re trying to give it away to neighbors, hiding it in bread… but trust me, these zucchini fritters are THE way to use up that bounty. Forget boring steamed zucchini – we’re talking crispy, golden goodness here!
I actually stumbled upon this recipe years ago when my garden went absolutely bonkers with zucchini. I was so overwhelmed! My grandma, bless her heart, saw my distress and pulled out this old, stained recipe card. I was skeptical at first, but wow! One bite and I was hooked. Seriously, these little guys are addictive. They’re so easy to whip up, and everyone always raves about them. Now, I *look forward* to zucchini season. Who would’ve thought?
Why You’ll Love These Zucchini Fritters
Okay, so why *should* you make these? Let me tell ya:
- Super quick prep – I’m talking minutes!
- Easy peasy cooking – even beginner cooks can nail this one.
- Seriously flavorful – that parmesan cheese just makes it POP!
- Simple ingredients – stuff you probably already have.
- Vegetarian-friendly – a win for everyone!
Honestly, what’s not to love?
Ingredients for Perfect Zucchini Fritters
Alright, let’s gather our goodies! Here’s what you’ll need for these amazing zucchini fritters:
- 2 medium zucchinis, grated
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 2 tablespoons grated parmesan cheese, packed
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Ingredient Notes and Substitutions for Zucchini Fritters
Okay, a few notes here. I usually grab regular green zucchini – the smaller ones seem to have fewer seeds, you know? But yellow zucchini works great too! Now, the flour… I’ve only ever made it with all-purpose, but I bet you could try a gluten-free blend. Just keep an eye on the batter; you might need a touch more or less to get it just right. As for the cheese? Parmesan is my fave, but Pecorino Romano would be yummy too. Just go with what you like!
How to Make Crispy Zucchini Fritters: Step-by-Step Instructions
Okay, ready to get frittering? Don’t be intimidated! This is seriously easy. I promise!
Preparing the Zucchini Mixture
First things first, grate those zucchinis! Now, here’s the trick: sprinkle them with salt and let them hang out for about 10 minutes. I know, it seems weird, but trust me! This draws out a *ton* of moisture. Then, grab a clean dish towel (or cheesecloth if you’re fancy) and squeeze, squeeze, squeeze! Get as much water out as you possibly can. This is KEY to crispy, not soggy, zucchini fritters. We don’t want zucchini pancakes!
Cooking the Zucchini Fritters
Alright, now grab a bowl and mix the zucchini with the flour, egg, parmesan, and pepper. Heat the olive oil in a pan over medium heat – you want it nice and hot, but not smoking! Drop spoonfuls of the mixture into the pan, flattening them a bit with the back of the spoon. Don’t overcrowd the pan, or they’ll steam instead of crisping up. Cook for about 3-4 minutes per side, until they’re golden brown and gorgeous. Then, pop them onto a paper towel-lined plate to drain off any extra oil. And that’s it! Seriously, you’re done!
Tips for the Best Zucchini Fritters
Want to take your zucchini fritters from good to AMAZING? Here are my top secrets! First, seriously, don’t overcrowd the pan! It’s tempting to cram them all in, but they won’t crisp up properly. Second, keep that heat at medium! Too high, and they’ll burn on the outside before they’re cooked through. Too low, and they’ll be greasy. And finally (I can’t stress this enough!), make sure you really squeeze out as much moisture as possible from the zucchini. Soggy fritters? No thanks!
Serving Suggestions for Your Zucchini Fritters
Okay, so you’ve got these beautiful, golden zucchini fritters… now what? My go-to is a dollop of sour cream – can’t go wrong! But yogurt works great too, especially Greek yogurt. Or, if you’re feeling fancy, whip up some tzatziki sauce! These little guys are also amazing as a side dish with grilled chicken or fish. Seriously, they go with everything!
Storing and Reheating Zucchini Fritters
So, you’ve managed to *not* eat all the zucchini fritters in one go? Wow, I’m impressed! Store any leftovers in the fridge in an airtight container. When you’re ready for round two, the best way to reheat them is in a skillet with a little oil or in an air fryer to keep them crispy. Microwaving? Yeah, don’t do that unless you like ’em soggy!
Frequently Asked Questions About Zucchini Fritters
Got questions? I got answers! Here are some of the most common things folks ask me about these yummy zucchini fritters.
Can you freeze them? Well, honestly, they’re best fresh. But if you *have* to, lay them out on a baking sheet and freeze them individually before putting them in a freezer bag. That way, they won’t stick together. Reheat them straight from frozen in a skillet or air fryer.
How do I keep them from being soggy? Ah, the million-dollar question! Squeeze, squeeze, squeeze that zucchini! I can’t say it enough! The more moisture you remove, the crispier your vegetarian fritters will be.
Can I use different veggies? You know, I’ve only ever made them with zucchini, but I bet grated carrots or even shredded potatoes would be delicious too! If you experiment, let me know how it goes!
Nutritional Information for Zucchini Fritters
Okay, so everyone always asks about calories and stuff. Here’s the deal: the nutritional info for these zucchini fritters can vary *a lot* depending on the exact ingredients you use (different brands, different sizes of zucchinis, you get the idea!). So, I’m giving you an estimate, but please don’t take it as gospel. It’s just a rough guide, okay?
Enjoy Your Homemade Zucchini Fritters!
Alright, you did it! You made my favorite zucchini fritters! Now, do me a favor, okay? If you loved them as much as I do, give the recipe a rating and leave a comment below! And if you make them, snap a pic and tag me on social media – I wanna see your creations! Thanks so much for trying out my recipe. Happy frittering!
Print
Disgustingly Good Zucchini Fritters in Just 10 Minutes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8-10 fritters 1x
- Category: Appetizer
- Method: Pan-frying
- Cuisine: International
- Diet: Vegetarian
Description
Crispy zucchini fritters made with fresh zucchini, flour, and eggs. A quick and tasty snack or side dish.
Ingredients
- 2 medium zucchinis, grated
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 2 tablespoons grated parmesan cheese
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Grate the zucchini and sprinkle with salt. Let sit for 10 minutes, then squeeze out excess moisture.
- In a bowl, mix zucchini, flour, egg, parmesan, and pepper.
- Heat oil in a pan over medium heat.
- Scoop tablespoon-sized portions of the mixture into the pan, flattening slightly.
- Cook for 3-4 minutes per side until golden brown.
- Drain on paper towels and serve warm.
Notes
- Serve with sour cream or yogurt for dipping.
- Add minced garlic or chopped herbs for extra flavor.
Nutrition
- Serving Size: 2 fritters
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
