Description
Delightful crispy bites of zucchini fritters, perfect for summer barbecues or sneaking in some veggies.
Ingredients
Scale
- 2 medium zucchinis
- 1 teaspoon salt
- 1 cup breadcrumbs (or almond flour for a gluten-free option)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 1 large egg (or flax egg for vegan)
- 2 tablespoons all-purpose flour (or chickpea flour)
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 cup fresh herbs (like parsley, dill, or basil), chopped
- Olive oil (for frying)
Instructions
- Start by grating the zucchinis using either a box grater or a food processor.
- Place them in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
- In a large mixing bowl, combine the grated zucchini with salt and let it sit for about 10 minutes.
- Transfer the zucchini into a clean bowl, discarding the liquid that collects at the bottom.
- Add the breadcrumbs, Parmesan cheese, egg, flour, green onions, garlic, black pepper, and fresh herbs to the zucchini and mix until well combined.
- Preheat a skillet over medium heat and add olive oil to cover the bottom of the pan.
- Once the oil is hot, scoop out the zucchini mixture and gently place it in the pan, flattening each fritter slightly.
- Cook for about 3-4 minutes on each side until they turn golden brown and crispy.
- After frying, remove the fritters from the pan and let them drain on a paper towel to absorb excess oil.
Notes
For a lighter option, bake the fritters on a parchment-lined baking sheet at 400°F for roughly 20-25 minutes, flipping halfway through.
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg