Description
Crispy zucchini fritters release a symphony of crunch with every bite, blending tender interior strands of squash with nutty Parmesan and aromatic herbs. Perfect golden discs to elevate any meal or snack.
Ingredients
- 2 medium zucchini
- 1 tsp salt
- 1 large egg
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
- 2 tbsp vegetable oil
Instructions
- Grate the zucchini and place it in a colander set over a bowl. Sprinkle with salt and let sit for 10 minutes to draw out moisture.
- Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- In a large bowl, whisk the egg. Stir in the flour, Parmesan cheese, garlic powder, onion powder, black pepper, and chopped parsley until combined.
- Fold the drained zucchini into the batter until evenly coated.
- Heat the vegetable oil in a large skillet over medium heat until shimmering.
- Scoop about 2 tablespoons of the zucchini mixture per fritter into the skillet, flattening gently with the back of the spoon.
- Cook for 3 to 4 minutes on each side or until golden brown and crispy.
- Transfer the cooked fritters to a paper towel–lined plate to drain any excess oil.
Notes
- Serve immediately for the crispiest texture.
- Add a dollop of sour cream or tzatziki for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in a skillet.
- You can swap Parmesan for feta or pecorino for a different taste.