Description
Golden, crunchy zucchini fritters with a cheesy middle and hints of garlic. Perfect for sneaking veggies into meals or enjoying as a comforting snack.
Ingredients
Scale
- 2 medium-sized zucchini (around 400g), grated
- 1 teaspoon salt
- 1/2 cup (50g) grated parmesan cheese
- 1/3 cup (40g) all-purpose flour
- 2 eggs, lightly beaten
- 1 garlic clove, minced
- Pinch of black pepper
- 2 tablespoons olive oil
Instructions
- Grate 2 medium-sized zucchini using a box grater. Place the shreds in a colander, sprinkle with 1 teaspoon of salt, and let it sit for 10 minutes to draw out excess water.
- Using your hands or a clean kitchen towel, squeeze the zucchini to remove as much water as possible. You should end up with about 1 cup of tightly packed zucchini.
- In a large bowl, combine the drained zucchini, grated parmesan, all-purpose flour, lightly beaten eggs, minced garlic, and a pinch of black pepper. Stir until well combined.
- Add 2 tablespoons of olive oil to a non-stick skillet and heat over medium heat.
- Scoop 2 tablespoons of batter for each fritter and flatten slightly in the pan. Cook for 2-3 minutes per side until golden brown.
- Remove the fritters and place them on paper towels to drain excess oil.
- Serve warm with a dollop of sour cream or a sprinkle of fresh herbs.
Notes
Ensure the zucchini is well-drained to avoid soggy fritters. Test the first fritter for seasoning and adjust the batter if needed. Don’t overcrowd the pan to allow proper crisping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 2 fritters
- Calories: 120
- Sugar: 2
- Sodium: 250
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 10
- Fiber: 1
- Protein: 6
Keywords: zucchini fritters, parmesan fritters, crispy zucchini, easy appetizer, summer recipe