Crispy Easy Zucchini Fritters (Print Version)
Golden crunchy fritters with tender zucchini center, ready in 30 minutes for snacks or light meals.
# 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
# How to Prepare:
01 - Place the grated zucchini in a clean kitchen towel. Squeeze out as much moisture as possible to ensure crispy fritters.
02 - In a large bowl, combine the zucchini, green onions, carrot, eggs, flour, Parmesan, parsley or dill, salt, pepper, and garlic powder. Mix until well combined.
03 - Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
04 - Scoop about 2 tablespoons of batter per fritter and gently flatten in the pan. Cook 3-4 fritters at a time, being careful not to overcrowd the skillet.
05 - Fry for 3-4 minutes per side, until golden brown and crisp. Add more oil as needed for subsequent batches.
06 - Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Serve hot with Greek yogurt or tzatziki dipping sauce.
# Expert Advice:
01 -
- The outside crunch gives way to the most tender, flavorful center that makes people forget theyre eating vegetables
- They come together in under 30 minutes but taste like something from a proper Mediterranean restaurant
02 -
- The moisture squeezing step is absolutely critical or your fritters will be soggy and fall apart in the pan
- Do not overcrowd the skillet or the temperature will drop and youll end up with sad, greasy patties instead of crispy ones
03 -
- Use a box grater rather than a food processor for more texture that holds up better during cooking
- Let your fritters rest on a wire rack instead of paper towels to keep both sides crispy