Zucchini Fritters
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(114)
Ingredients
4 servings
- 1 ½ pounds zucchini, grated (about 3 cups)
- 1 teaspoon salt
- ¼ cup all-purpose flour
- ¼ cup grated Parmesan
- 2 cloves garlic, minced
- 1 large egg
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
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Preparation
Step 1
Place grated zucchini in a colander over the sink. Add 1 teaspoon salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
Step 2
In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
Step 3
Heat olive oil in a large cast iron skillet over medium-high heat. Working in batches, scoop 3-4 tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
Step 4
Serve immediately.
Step 5
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Chef's notes
Zucchini is very high in water! So to avoid soggy fritters, we want to squeeze out as much water as possible. That way, we can get those crisp, golden brown edges.
A box grater will work beautifully for grating the zucchini.
These fritters can be served with a dollop of sour cream, tzatziki sauce, or as a side dish to lemon herb roasted chicken.
