Description
Delicious and crispy zucchini fritters made with grated zucchini, Parmesan, and scallions, pan-fried to golden perfection. These savory fritters are a perfect appetizer or side dish served warm with your choice of sour cream, Greek yogurt, tzatziki, or marinara sauce.
Ingredients
Zucchini Fritters
- 1 lb. zucchini, coarsely grated
- 1 teaspoon kosher salt
- 1/3 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/2 cup Parmesan cheese, freshly grated
- 3 scallions, thinly sliced
- 2 cloves garlic, minced
- 1 large egg, beaten
- 1/2 teaspoon lemon zest
- Pinch of crushed red pepper flakes
- Salt and black pepper, to taste
- 2 tablespoons olive oil, for frying
For Serving
- Sour cream or plain Greek yogurt
- Tzatziki sauce
- Marinara sauce
Instructions
- Prepare Zucchini: Place the grated zucchini in a colander set in the sink or over a bowl. Sprinkle with kosher salt and toss well. Let it sit for 10 minutes to draw out moisture. Then press down with a spatula or spoon to release liquid. Transfer the zucchini to a clean dish towel, paper towels, or cheesecloth, and squeeze out as much excess moisture as possible to ensure crispy fritters.
- Mix Batter: In a large bowl, combine the squeezed zucchini, flour, panko breadcrumbs, Parmesan cheese, sliced scallions, minced garlic, beaten egg, lemon zest, and crushed red pepper flakes. Season with salt and black pepper to taste. Mix thoroughly until evenly combined.
- Prepare for Frying: Line a plate or platter with paper towels to absorb excess oil from the cooked fritters, and set it aside.
- Heat Oil: Heat olive oil in a large cast iron skillet or nonstick skillet over medium-high heat until hot and shimmering.
- Cook Fritters: Drop about 1/4 cup of the fritter batter into the skillet for each fritter. Lightly flatten each with a spatula. Cook 3 to 4 fritters at a time without letting them touch. Fry for about 3 minutes on one side until deep golden brown, adjusting heat if browning too fast. Flip and cook the other side for an additional 3 minutes until golden brown and crisp. Add more olive oil as needed during cooking.
- Keep Warm: Transfer cooked fritters to the prepared paper towel-lined plate. Cover with foil to keep warm while finishing the remaining batter.
- Serve: Serve the zucchini fritters warm with a dollop of sour cream or Greek yogurt, tzatziki sauce, or a side of marinara for dipping. Enjoy immediately for best texture.
Notes
- Be sure to squeeze out as much liquid as possible from the zucchini to prevent soggy fritters.
- If you prefer, substitute gluten-free flour and gluten-free panko for a gluten-free version.
- You can add herbs like dill or parsley to the batter for extra flavor.
- Use a nonstick or well-seasoned cast iron skillet to prevent sticking.
- Serve fritters immediately for the best crispiness; they may soften if refrigerated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
