Ingredients
- Fresh Zucchini (About 2 medium-large): The star of the show! Choose firm zucchini for the best texture. We’ll be grating these, so size isn’t crucial, but aim for about 2 cups grated.
- All-Purpose Flour: Provides structure and helps bind the fritters together. You can also use gluten-free all-purpose blends for a gluten-free option.
- Large Eggs: Act as a binder and add richness and moisture to the fritters.
- Grated Parmesan Cheese: Adds a salty, savory, and umami-rich flavor. For a vegetarian option, ensure you are using Parmesan made with vegetarian rennet. Pecorino Romano or Grana Padano can also be used for a slightly different flavor profile.
- Finely Chopped Onion or Shallot: Adds a subtle sharpness and aromatic depth. Red, white, or yellow onions work, or you can use shallots for a milder, sweeter flavor.
- Fresh Herbs (e.g., Dill, Parsley, Chives): Bring a burst of freshness and herbaceous notes. Dill is particularly lovely with zucchini, but parsley, chives, mint, or even a mix can be used.
- Garlic Powder: Adds a savory and aromatic background flavor, enhancing the overall taste.
- Salt and Black Pepper: Essential seasonings to enhance all the flavors and balance the dish. Adjust to your taste.
- Olive Oil or Vegetable Oil: For frying. Choose an oil with a neutral flavor and a high smoke point.
Instructions
- Prepare the Zucchini: Wash the zucchini thoroughly. There’s no need to peel them unless you prefer to. Using a box grater, coarsely grate the zucchini. Once grated, place the zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible. This step is crucial for crispy fritters. Excess water will make them soggy and prevent them from browning properly. Don’t be shy – really wring out that zucchini! You’ll be surprised how much water comes out. Aim for the zucchini to be quite dry to the touch.
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, garlic powder, salt, and black pepper. Whisking helps to evenly distribute the seasonings and ensures there are no lumps in the flour. This creates a base for your fritter batter that is flavorful and ready to bind with the wet ingredients.
- Mix Wet Ingredients and Cheese: In a separate bowl, lightly beat the eggs. Add the grated Parmesan cheese and the finely chopped onion or shallot to the beaten eggs. Stir to combine. The cheese adds flavor and helps with browning, while the onion provides aromatic depth. Ensure the cheese is evenly distributed in the egg mixture.
- Combine Wet and Dry Ingredients with Zucchini: Add the squeezed-out grated zucchini and the fresh herbs (dill, parsley, chives, etc.) to the bowl with the wet ingredients. Pour the dry ingredients (flour mixture) into the bowl. Gently mix everything together until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tougher fritters. The batter should be just moist enough to hold together. If it seems too wet, you can add a tablespoon or two more of flour, but be careful not to make it too dry.
- Heat the Oil: Place a large skillet or frying pan over medium-high heat. Add enough olive oil or vegetable oil to coat the bottom of the pan generously, about ¼ to ½ inch deep. Heat the oil until it is shimmering and hot. You can test if the oil is ready by dropping a tiny bit of batter into the oil; it should sizzle immediately. If the oil is not hot enough, the fritters will absorb too much oil and become greasy. If it’s too hot, they will burn on the outside before cooking through inside.
- Form and Fry the Fritters: Once the oil is hot, reduce the heat to medium. Using a tablespoon or a small cookie scoop, scoop portions of the zucchini mixture into the hot oil. Gently flatten them slightly with the back of a spoon or spatula to form fritters that are about ½ inch thick. Don’t overcrowd the pan; work in batches to ensure even cooking and crispiness. Overcrowding will lower the oil temperature and lead to soggy fritters. Leave some space between each fritter.
- Cook Until Golden Brown and Crispy: Fry the zucchini fritters for about 3-4 minutes per side, or until they are golden brown and crispy. Flip them carefully with a spatula to ensure even cooking on both sides. The cooking time may vary slightly depending on the thickness of your fritters and the heat of your oil. Keep an eye on them and adjust the heat as needed to prevent burning.
- Drain Excess Oil: Once the fritters are cooked and golden brown, remove them from the pan using a slotted spoon or spatula. Place them on a plate lined with paper towels to drain excess oil. This helps to keep them crispy and not greasy. Pat them gently with paper towels to remove any extra oil from the top.
- Serve Hot: Serve the Crispy Vegetarian Zucchini Fritters immediately while they are still hot and crispy. They are delicious on their own or with your favorite dipping sauce. See the “How to Serve” section below for serving suggestions.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 25g
- Saturated Fat: 8g