Zucchini fritters are a delightful and versatile dish that combines the freshness of zucchini with the crunch of a perfectly fried exterior. These fritters are not only a treat for the taste buds but also a celebration of summer’s bounty, often enjoyed in Mediterranean and Middle Eastern cuisine. The delicate flavor of zucchini is elevated by the addition of aromatic herbs and spices, making these fritters a perfect snack or side dish for any meal. Whether you’re enjoying them as a light lunch or as part of a larger feast, zucchini fritters are sure to delight with their crispy texture and savory flavors.
Ingredients
- , grated
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/2 cup panko breadcrumbs
- Vegetable oil for frying
Instructions
- Prepare the Zucchini: Squeeze as much moisture as possible from the grated zucchini using a cheesecloth or a clean kitchen towel. This step is crucial to prevent the fritters from becoming soggy.
- Mix the Ingredients: In a large bowl, combine the drained zucchini, chopped onion, minced garlic, flour, baking powder, salt, black pepper, paprika, Parmesan cheese, egg, parsley, and dill. Mix well until all the ingredients are fully incorporated.
- Add Breadcrumbs: Stir in the panko breadcrumbs to help bind the mixture and add crunch.
- Form the Fritters: Using your hands, shape the mixture into small patties, about 1/2 inch thick and 3 inches in diameter. You should end up with around 8-10 fritters.
- Heat the Oil: Fill a deep frying pan with about 1/2 inch of vegetable oil and heat it over medium-high heat until it reaches 350°F.
- Fry the Fritters: Carefully place a few fritters into the hot oil (do not overcrowd the pan). Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Drain Excess Oil: Remove the fritters from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve: Serve the zucchini fritters hot with your favorite dipping sauce, such as tzatziki or a simple yogurt and herb sauce.
Top Tips
- Drain Zucchini Thoroughly: Removing excess moisture from the zucchini is key to achieving crispy fritters.
- Don’t Overmix: Mix the ingredients just until they come together to prevent tough fritters.
- Use the Right Oil: Choose an oil with a high smoke point, like vegetable or canola oil, for frying.
- Don’t Overcrowd: Fry the fritters in batches to ensure they cook evenly and don’t stick together.
- Experiment with Herbs: Feel free to adjust the herbs to suit your taste preferences or what’s available in your garden.
- Serve Immediately: For the best texture, serve the fritters as soon as they’re fried.
Variations
- Spicy Version: Add a pinch of red pepper flakes or diced jalapeño to give the fritters a spicy kick.
- Greek-Style: Increase the amount of feta cheese instead of Parmesan for a more authentic Greek flavor.
- Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use vegan cheese.
- Italian Twist: Add some chopped basil and a sprinkle of mozzarella cheese for an Italian-inspired flavor.
- Baked Version: Instead of frying, bake the fritters in a preheated oven at 375°F for about 20-25 minutes, flipping halfway through.
- Smoked Paprika Version: Use smoked paprika instead of regular paprika for a smoky flavor.
Nutritional Guide
Servings | Calories | Fat | Carbohydrates | Protein |
---|---|---|---|---|
8-10 | 120-150 | 6-8g | 15-20g | 4-5g |
Additional nutritional notes: Zucchini fritters are a relatively healthy snack option, especially when baked instead of fried. They are low in calories and fat but high in fiber and vitamins from the zucchini. However, frying adds extra calories, so moderation is advised. You can also reduce the amount of oil used by baking the fritters or using an air fryer for a healthier alternative.
