Crispy Zucchini Fritters
Crispy Zucchini Fritters are a cinch to whip up. Delicious and so addictive you will be asking where they have been all your life!
Zucchini is one of my favorite vegetables. You can do so much with it. Add it to soups, stews, side dishes, zoodles. So many possibilities for zucchini. And it is available all year long. I just love that it is never in short supply.
Growing up it was always a staple in our house. And in the summer months the garden was filled with an overabundance of zucchini. I didn’t appreciate it as much when I was younger as I do now but it brings back some great memories.
Zucchini fritters make for a wonderful snack, appetizer or even a side dish. They can be made ahead of time and just warmed up when ready to serve. As a matter of fact you can easily make these into a vegetable fritter. We sometimes have carrots, cauliflower, broccoli and zucchini that we all throw together. You really can’t go wrong with these fritters. Just make sure with the zucchini that you squeeze out the excess water.
When serving as an appetizer we like plain sour cream with a few chopped scallions. You can serve any topping or dip you like. Crispy Zucchini Bites with Aioli Dip has a really nice dip you might like and is so simple to make!
Also, they go great with eggs for breakfast!with zucchini Sort of like a potato pancake but made with zucchini.
IMPORTANT TIPS FOR MAKING YOUR FRITTERS
Grate zucchini with a box grater, on the side with the larger holes. In a colander set over a bowl, place the shredded zucchini and sprinkle with salt. Let stand for 10 minutes. Place zucchini in a clean tea towel and squeeze liquid out of zucchini. Squeeze out as much liquid as possible.
Make sure you cook your fritters on a medium temperature. cooking on a high temperature will cook the outside too fast and leave the inside too moist and under cooked.
CAN ZUCCHINI FRITTERS BE FROZEN?
Yes they can! Allow fritters to cool completely. I like to wrap them in wax paper or parchment paper then place them in a freezer bag. When your ready to eat take out as many as you like and place in refrigerator to defrost. You can heat up by placing in the oven or heat in a pan on the cook top.
You can never have enough zucchini recipes in my book. Sweet and savory there is so much you can do with zucchini. Not to mention it’s the perfect veggie to hide in thing so the kids won’t know they are eating something that is somewhat healthy.
So if you have tried these fritters you really should! You won’t be sorry!
OTHER RECIPES YOU WILL LOVE:
Crispy Zucchini Fritters
- 4 cups zucchini, shredded
- ½ cup all-purpose flour
- ½ cup Panko bread crumbs
- ⅓ cup freshly grated Parmesan cheese
- 2 eggs, beaten
- ⅓ cup green onions, sliced (more for topping optional)
- salt and pepper to taste
- 2 tbsp. olive oil
- sour cream (optional)
- In a colander set over a bowl, place the shredded zucchini and sprinkle with salt. Let stand for 10 minutes.
- Place zucchini in a clean tea towel and squeeze liquid out of zucchini. Squeeze out as much liquid as possible. Transfer to a large bowl.
- Stir in the flour,Panko bread crumbs, Parmesan cheese eggs, sliced green onions, salt, and pepper to the zucchini. Line a plate with paper towels.
- In a large skillet over medium heat, heat the olive oil. Scoop about a 1/4 cup mounds of the zucchini mixture into the pan, pressing them into rounds. Cook for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown.
- Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt.
- Repeat until the mixture is gone. Serve the zucchini fritters and top with sour cream (optional).