Zucchini Fritters Recipe
Quick and easy Zucchini Fritters with crispy golden edges and tender insides. Flavored with onion, garlic, and fresh herbs, these irresistible little zucchini cakes are delicious for breakfast, lunch, or dinner with your favorite dipping sauce.
Servings: 8 fritters
Ingredients
- 4 medium zucchini shredded, see notes
- ½ cup red onion minced
- 2 teaspoon salt
- 2 eggs
- 2 cloves garlic minced
- ½ cup all-purpose flour
- 1 tablespoon fresh parsley minced
- 1 tablespoon fresh dill minced
- 1 teaspoon baking powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 4 tablespoon oil for frying, plus more if needed
Instructions
- Place the shredded zucchini, diced onion, and salt in a colander with small holes. Gently toss together and allow the ingredients to sit for 15-30 minutes.
- Use your hands to squeeze as much liquid as possible from the zucchini mixture in the colander. Transfer the mixture to a bowl lined with cheesecloth. Fold the corners of the cloth and twist until the cloth is very tight. With the cloth still twisted with one hand, squeeze out as much excess liquid from the zucchini as possible with the other hand.
- Transfer the drained zucchini to a large bowl and add the remaining ingredients—except for the oil—stirring to combine.
- Add a generous amount of oil to a large skillet set over medium-high heat. Allow the oil to get hot before adding any batter.
- Use a cookie scoop, ice cream scoop, or your best guess to make 3-4 fritters at a time, each consisting of approximately 2-3 tablespoons of batter. Use the back of the cookie scoop or a spoon to gently press the center of each fritter down, making each fritter equal in thickness.
- Cook the fritters for 4-5 minutes per side, reducing the heat to low if the fritters start to brown too quickly. Transfer the cooked fritters to a paper towel-lined baking rack set over a large baking pan to drain excess grease.
- Repeat the above steps until all of the batter has been used.
Notes
- Use a large-hole box grater to shred the zucchini, skin and all!
- The key to crispy fritters is to remove as much liquid from the zucchini as possible before combining it with the other ingredients.
- Leftover zucchini fritters can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition
Calories: 129kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 606mg | Potassium: 355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 1mg
