Description
This recipe for Zucchini Fritters offers a delicious way to make the most of fresh zucchini. Crispy on the outside and tender on the inside, these fritters are flavored with Parmesan and green onions, then served with a side of creamy sour cream or Greek yogurt for dipping. Perfect as a snack, appetizer, or side dish, they are simple to prepare and pan-fried to golden perfection.
Ingredients
Scale
Vegetables
- 1 pound zucchini (about 3 medium)
- 1 small yellow onion
- 2 green onions, white and green parts, chopped
Dry Ingredients
- ¾ teaspoon kosher salt
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ⅓ cup freshly grated Parmesan
- 1 teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
Wet Ingredients
- 1 large egg
- ½ cup whole milk
Other
- Vegetable oil, for frying
- Flaky salt, for serving
- Sour cream or Greek yogurt, for serving
Instructions
- Prepare the vegetables: Set a strainer over a large bowl and place a cheesecloth, nut bag, or tea towel on top. Grate the zucchini and the yellow onion into the cheesecloth. Sprinkle with kosher salt and gently toss to combine. Let this mixture sit for 10 minutes to draw out moisture, then gather the cloth around the veggies and wring out as much liquid as possible to prevent sogginess.
- Make the batter: In a large bowl, combine the all-purpose flour, baking powder, chopped green onions, and grated Parmesan cheese. Stir in the egg, whole milk, garlic powder, and freshly cracked black pepper until well blended. Fold in the zucchini and onion mixture until the batter is uniform and well mixed.
- Heat the oil: Pour about ½ inch of vegetable oil into a large, deep skillet and heat it over medium-high heat until hot enough for frying.
- Fry the fritters: Working in batches, drop ¼ cup portions of batter into the hot oil. Use a fork to carefully spread each portion into rounds around ½-inch thick. Cook the fritters for 3 to 4 minutes on each side, or until golden brown and crispy. Transfer cooked fritters to a paper towel-lined plate to drain excess oil and sprinkle immediately with flaky salt.
- Serve: Serve the zucchini fritters warm with a side of sour cream or Greek yogurt for dipping, making them perfect as a snack, appetizer, or side dish.
Notes
- Be sure to squeeze out as much liquid as possible from the grated zucchini and onion to ensure the fritters are crispy and not soggy.
- Use freshly grated Parmesan for best flavor and texture.
- If desired, substitute whole milk with a lower-fat milk or a plant-based milk for a lighter or dairy-free option, though this might affect texture slightly.
- The fritters can be kept warm in a low oven (around 200°F) while frying the remaining batches.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for frying.
Nutrition
- Serving Size: 1 fritter
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 40 mg
