Zucchini Fritters
Published Aug. 9, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds zucchini (3 to 4 medium), ends trimmed
- Salt and pepper
- 2large eggs
- ½cup grated Parmesan
- ½packed cup fresh basil or dill, or a combination, chopped, plus more for serving
- ⅓cup chopped scallions (about 2 large)
- 1large lemon, zested and cut into wedges
- ½teaspoon garlic powder or 1 large garlic clove, grated
- ½cup all-purpose flour
- ½teaspoon baking powder
- Olive oil, for frying
- ranch dressing, for dipping (optional)
Nutritional analysis per serving (12 servings)
189 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 5 grams protein; 240 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grate the zucchini on the large holes of a box grater. Place in a colander and sprinkle lightly with salt; toss with hands and set aside for 10 minutes. Transfer zucchini to a clean, cotton dish towel or cheesecloth and wrap tightly; squeeze a few times over a sink to remove excess water.
- Step 2
In a large bowl, beat the eggs. Add the zucchini, Parmesan, basil, scallions, lemon zest, garlic powder, 1 teaspoon salt and ½ teaspoon pepper. Mix with a spoon or silicone spatula to combine. Sprinkle the flour and baking powder over the mixture, then mix until no streaks of flour remain.
- Step 3
Line a baking sheet with paper towels. In a large, cast-iron or nonstick skillet, heat a thin layer of oil (enough to coat the bottom of the skillet) over medium heat. When hot, add ¼-cup scoops of the zucchini mixture to the skillet, pressing down gently to form 3-inch disks. Cook until browned and crisp on the bottom, 2 to 3 minutes; flip and cook until browned on the second side, 2 to 3 minutes more. Adjust heat as needed to prevent fritters from browning too quickly.
- Step 4
Transfer fritters to the baking sheet and sprinkle lightly with salt. Repeat with remaining zucchini mixture, adding oil as needed to the skillet.
- Step 5
Arrange fritters on a platter and sprinkle with more herbs. Serve immediately, with lemon wedges alongside and a dipping sauce, if using.
Private Notes
Comments
I suppose you all want the fritters to be crispy on the outside. Here's my discovery after making dozens of batches: 1. Grate zucchinis on the *diagonal*, and don't change the angle. You want long strands. If they are too small, there's no room to get crispy. 2. Squeeze the lights out of the zooks. 3. Add parmesan for extra crispiness. 4. 1 large egg for 1 lb / 500g zooks. Too much egg and you'll get pancake.
if you substitute corn starch for one third of the flour, you'll get a crispier fritter
My Greek ex-husband used to cook these. He advised that Greeks did not cook with basil! It was considered a holy plant to honor St. Basil and kept in a pot by their front door during his childhood on a Greek island. So think oregano or thyme. We cooked these with dried herbs, which have a more intense flavor, but fresh garlic and regular onion. Also some well-crumbled feta, which I drop down onto the fritters after first frying one side crispy, but right before flipping. Use enough oil!
Skip the flour/baking powder, add more parm, and air fry vs. saute
I would cook these thin. A bit spongy, not for me
The announced prep time is ludicrous.
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