Description
These zucchini fritters are a crispy, flavorful snack or side dish made with fresh grated zucchini, Parmesan cheese, and a light batter. Pan-fried to golden perfection, they are served warm with sour cream or Greek yogurt for dipping. Perfect for a quick and savory treat anytime.
Ingredients
Scale
Vegetables
- 1 pound zucchini (about 3 medium)
- 1 small yellow onion
- 2 green onions, white and green parts, chopped
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
- ⅓ cup freshly grated Parmesan
Wet Ingredients
- 1 large egg
- ½ cup whole milk
For Frying and Serving
- Vegetable oil, for frying
- Flaky salt, for serving
- Sour cream or Greek yogurt, for serving
Instructions
- Prepare the zucchini and onion: Set a strainer over a large bowl and line it with a cheesecloth, nut bag, or clean tea towel. Grate the zucchini and the small yellow onion over the lined strainer. Sprinkle the grated vegetables with kosher salt and gently toss to combine. Let this mixture sit for 10 minutes, then gather the cheesecloth and wring out as much excess liquid as possible to prevent sogginess in the fritters.
- Make the batter: In a large bowl, combine the flour, baking powder, chopped green onions, and freshly grated Parmesan. Stir in the egg, whole milk, garlic powder, and freshly cracked black pepper until well blended. Fold in the drained zucchini and onion mixture until the batter is uniform.
- Heat oil and fry: Pour vegetable oil to a depth of about ½ inch into a large, deep skillet and heat it over medium-high heat. Once the oil is hot, carefully drop ¼ cup portions of the batter into the skillet. Use a fork to gently spread each portion into rounds approximately ½ inch thick. Fry for 3 to 4 minutes on each side, or until each fritter is golden brown and crispy. Transfer finished fritters to a paper towel-lined plate and sprinkle with flaky salt.
- Repeat and serve: Continue frying the remaining batter in batches, maintaining the oil temperature between batches. Serve the zucchini fritters warm with sour cream or Greek yogurt on the side for dipping.
Notes
- Wringing out the excess moisture from the zucchini and onion is critical to achieve crispy fritters that hold together well.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
- For a richer flavor, you can add a pinch of cayenne pepper or smoked paprika to the batter.
- Use a thermometer to keep the oil temperature around 350°F (175°C) for even frying without burning.
- These fritters can be served as a snack, appetizer, or side dish alongside salads or main courses.
Nutrition
- Serving Size: 1 fritter
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 240 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
