Hey everyone! Guess what? I’ve got a great recipe to share that’ll turn even the most hardcore veggie haters into believers – my Crispy Zucchini Fritters Recipe! Now, I know, technically, zucchini is a fruit, but in my crazy mind, it plays the veggie role like a champ. Just roll with it, okay?
Let me spill the beans – this recipe is legit awesome. Our little ones adore these crispy zucchini fritters, and it warms my heart knowing they’re getting a generous serving of veggies. I even managed to get my veggie-averse hubby on board after a few months of persistent fritter-making. Once he finally took a bite of that crispy, cheesy goodness, he couldn’t resist. Now, both he and my kiddo are hooked and practically inhale these every time I make them. Crunchy, cheesy – I mean, who can resist that combo? Get ready to whip up a batch of these golden delights that’ll have everyone asking for more. Let’s jump into the deliciousness, shall we? (and if you are looking for another great recipe with veggies, do not forget to check out our cabbage casserole)
Table of Contents
Equipment:
- Box Grater or Food Processor:
- For grating the zucchini easily.
- Large Bowl:
- To toss the grated zucchini with salt and mix the batter.
- Large Skillet:
- Used for cooking the fritters. Any non-stick skillet from your kitchen should do the trick, but a larger one will make the whole process faster as you can cook many at the same time.
- Spatula:
- To flatten and flip the fritters while cooking.
- Paper towels: to absorb any excess grease/oil.
Ingredients:
- All-Purpose Flour: It provides structure to the fritters.
- Shredded Cheese: Your choice! I like to use cheddar cheese, but, I often also use mozzarella or a blend.
- Egg: Binds the ingredients together for a cohesive batter.
- Small to Medium Zucchini: Grated and drained.
- Salt and Garlic Powder: used to season the zucchini
Directions:
- Prepare the Zucchini:
- Grate zucchini and toss with a pinch of salt in a medium-sized bowl and leave it for 10 min. ( To do this is like to use the large holes of a box grater)
- Using your hands squeeze the zucchini to remove as much liquid as you can. (you can do this over a bowl or a sink) you can also use a cheesecloth or clean kitchen towel if you prefer, but I think is easier to just use my hands.
3. Combine Ingredients:
- Shredded zucchini to a medium-sized bowl.
- Add one egg to the zucchini and mix it well.
- Add all other remaining ingredients
- Mix for a well-combined batter.
4. Cook the Fritters:
- Heat olive oil in a skillet over medium-high heat.
- To your hot skillet add a couple tablespoons of the zucchini mixture. Do not crowd your pan. Leave some space in between your fritters.
- Cook until the bottom side is golden brown. Flip, flatten the fritter delicately and cook another 3-5 minutes per side until golden. If it still isn’t crispy to your liking I suggest cooking it just a little longer and perhaps flattening them a little bit more (see the video I will be posting soon to see how I do it).
- when done, set them on a paper towel-lined plate to remove excess grease.
5. Serve:
- Plate and enjoy warm.
Important:
A common concern revolves around the size of the zucchini, and zucchinis can indeed vary widely in size. In my book, a zucchini weighing between 200-300g falls into the small to medium category. If yours falls within this range, your fritters should turn out just like mine.
Now, what if you have a huge zucchini? I highly recommend still using the whole thing. Stick to the original recipe or, if you’re feeling adventurous, increase the amount of cheese and flour, aiming for a dough consistency similar to what I demonstrate in the upcoming video (which will be uploaded shortly). Wondering if an extra egg is necessary? Generally, I don’t think so, unless your zucchini is gigantic to the point of doubling the entire recipe.
Regardless, keep in mind that this recipe is incredibly forgiving. Even if there are slight deviations, it might not match my absolute best batch, but it consistently turns out pretty darn good. I hope that clears things up; feel free to ask if you have any questions!
How to Serve and Pairings:
Whether it’s a breakfast switch-up instead of hash browns, a tasty lunch, a side dish, or a satisfying snack, these fritters hit the spot whenever the craving hits. they go great with a dollop of sour cream, and they are a great way to eat more veggies!
Storage:
You can store any any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or toaster oven for best results. Reheating them in the microwave causes them to get mushy. Either way, even though you can safely eat the leftovers. I think the best way to enjoy these is fresh out of the oven.
Common Substitutions/ Variations:
- If you want vegan zucchini fritters you can swap out the cheese for a dairy-free alternative.
- Swap out the flour for a gluten-free flour substitute.
- Experiment with different dried or fresh herbs or spices in place of/in addition to garlic powder. Green onions for example are a great addition if you have them.
- Explore various cheese combinations for a unique taste. I have only tried it with mozzarella, cheddar, or a blend so far. But I imagine it would work with other as well. Or you can even make your blends like mozzarella and parmesan cheese if you like ( i haven’t tried it though, but I think it would work).
Troubleshooting:
- If the batter is too wet, add a bit more flour.
- Fritters not holding together? Increase the egg or flour slightly.
- Not crispy enough? flatten them a little bit more (gently), and cook them a little longer
Crispy Zucchini Fritters Recipe
Equipment
- large bowl
- large skillet
- spatula
- Paper towels
Ingredients
- 1 zucchini
- Salt to taste
- 1 egg
- 1 tsp Garlic powder
- 1/2 cup all-purpose flour
- 3/4 cup shredded cheese mozzarella, cheddar or a blend
Instructions
Prepare the Zucchini
- Grate zucchini and toss with a pinch of salt in a medium-sized bowl and leave it for 10 min. ( To do this is like to use the large holes of a box grater)
- Using your hands squeeze the zucchini to remove as much liquid as you can. (you can do this over a bowl or a sink) you can also use a cheesecloth or clean kitchen towel if you prefer, but I think is easier to just use my hands.
Combine Ingredients
- Add your shredded zucchini to a medium-sized bowl.
- Add one egg to the zucchini and mix it well.
- Add all other remaining ingredients. Mix for a well-combined batter.
Cook the Fritters
- Heat olive oil in a skillet over medium-high heat.
- To your hot skillet add a couple tablespoons of the zucchini mixture. Do not crowd your pan. Leave some space in between your fritters.
- Cook until the bottom side is golden brown. Flip, flatten the fritter delicately and cook another 3-5 minutes per side until golden. If it still isn’t crispy to your liking I suggest cooking it just a little longer and perhaps flattening them a little bit more (see the video I will be posting soon to see how I do it).
- when done, set them on a paper towel-lined plate to remove excess grease.
Serve
- Plate and enjoy warm.
Nutrition
FAQ:
You can prepare the batter in advance, if you like and cook when ready to serve for maximum crispiness. I do not recommend cooking them ahead of time as they aren’t as tasty when reheated.
Absolutely! Transforming this zucchini fritter recipe into a gluten-free version is a breeze. Just swap in a measure-for-measure all-purpose flour substitute.
Certainly! Yellow squash can seamlessly replace zucchini in most recipes, and it works just as well in this one.
While you can opt for oven-baked zucchini fritters, keep in mind they won’t achieve the same level of crispiness. It’s not the ideal method, so I’d steer clear of it.
Absolutely, feel free to double the recipe! To speed up the cooking process, consider using two skillets simultaneously instead of just one.
Most people have tried zucchini bread, but, have you tried these crispy and simple zucchini fritters? These are really good fritters and it is currently my favorite way to eat zucchini. I hope you will enjoy it just as much as I do. And, if you do try it, please leave a comment and let me know what you think!! I love reading the comments!!!
Keep coming back for new recipes!
Until next time!
Claudia
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