Zucchini Fritters
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These fritters are unbelievably easy to make, low calorie, and the perfect way to sneak in some veggies!
I’m always looking for new ways to use up my lingering zucchini. I’ve made zucchini crisps and zucchini sticks but I wanted to try something a little different this time – something “not fried” per se and a bit healthier. That’s when these fritters happened.
Now these fritters are unbelievably easy to whip up. Simply grate your zucchini, drain them completely using a dish cloth, and throw them in a bowl with all of your other ingredients. From there, scoop them right out onto a hot skillet, flattening them up to resemble a pancake. Flip, cook, serve. Easy enough, right?
These fritters are wonderfully nutritious, low in calories and the perfect way to sneak in some veggies for those picky eaters. The best part is, you can serve them as a snack, an appetizer, or even a light lunch!
Tools For This Recipe
Large cast iron skillet
Zucchini Fritters: Frequently Asked Questions
Zucchini is very high in water! So to avoid soggy fritters, we want to squeeze out as much water as possible. That way, we can get those crisp, golden brown edges.
A box grater will work beautifully here!
The possibilities are endless! You can serve them with a dollop of sour cream, tzatziki sauce, or as a side dish to my favorite lemon herb roasted chicken.
Zucchini Fritters
Ingredients
- 1 ½ pounds zucchini, grated (about 3 cups)
- 1 teaspoon salt
- ¼ cup all-purpose flour
- ¼ cup grated Parmesan
- 2 cloves garlic, minced
- 1 large egg
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Place grated zucchini in a colander over the sink. Add 1 teaspoon salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
- In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
- Heat olive oil in a large cast iron skillet over medium high heat. Working in batches, scoop 3-4 tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
- Serve immediately.
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The perfect app, or snack!! Honestly I could probably down the whole batch by myself!
Mmmm these look so good! I have been looking for an alternative to corn fritters for breakfast 🙂
Can’t wait to try 🙂
The Macadame. xx
http://www.creamstop.com
I might have to make these and eat them as a snack, appetizer AND light lunch. All in the same day.
Love your version of these, Chung-Ah…gorgeous photos, as always! I can’t wait to make Zucchini Fritters again this summer when the garden goes crazy… 🙂
These fritters are beyond gorgeous and I’d like a plate full, please!
I LOVE zucchini, so I am loving your healthy zucchini treats. Those are some gorgeous fritters…I want to jump into the middle of the stack and eat my way out! Pinned 😀
Amazing Chung! Love that you add a bit of parmesan and garlic as they hold such strong flavours that you only need a bit of it. Those fritters looks absolutely fantastic! x
I made some zucchini fritters a couple years ago with carrots too and I loved those things, I can only imagine how good yours are with the Parmesan! Pinned!
These sound and look delicious! Curious question: what type of skillet do you prefer- stainless steel or nonstick? I ask because our nonstick pans have had it and are no longer nonstick. I’m ready to upgrade to something better!
I was looking at your reply to the Zucchini Fritters and I saw your question about the pan- I have been cooking with induction cooking for a bit now and they don’t really care for the non-stick…..the question for you is- how much do you want to spend-…I have some really good ones- but pricey. I tried using the less expensive, and they don’t last….good luck with your choices.
I actually love using my Le Creuset skillet – it’s a bit expensive but worth every single penny!
Any cast iron would work wonderfully well.
I prefer cast iron!!
I have a parrot so any nonstick cookware when heated is toxic to them. I use stainless steel or Lodge cast iron. This looks like a great recipe.
just going to say cast iron, but need to add that it HAS to be seasoned. My questions are, can I use squash and bottled garlic and get a good product? I haven’t got zucchini planted.
I’ve never tried this with squash but I don’t see why it wouldn’t work!
I have made fritters such as these for many years, and I use summer squash interchangeably with the zucchini, and they are very very tasty. In fact, I like to use the summer squash as my first choice when they are in season.
Oooo, I bet spaghetti squash would be lovely!
If you do replace with non stick, i would spend a bit more for a “good” quality pan, well worth the money. the cheap ones do not last. Also, you might look for something that has a heavy bottom. i got new ones a year ago, and i did shop around alot. the heavier bottom really makes a BIG difference, it seems to hold the heat better.
Not only do the heavy bottom – or encapsulated bottom – pans hold and distribute heat better, they don’t warp! If, like me, you’ve ever bought an expensive thin bottomed pan and had it warp so that the oil runs to the outside of the pan, you’ll never regret spending more for an encapsulated bottom pan.
I think they’re meant for induction cooking, but they work great on a gas cooktop too.
You can turn a “regular” pan into a nonstick pan, by heating vegetable oil in the pan, add salt to it. Let it sit until it gets thoroughly heated. Then, process with cooking your foods. This works just as well as nonstick pans for nearly every food. Often you need to let the food sit and develop a crust before flipping it or moving it at all. If you shake the pan and the food moves around in one piece, mission accomplished!
I often use Baking paper lined in a frying pan or skillet, with a little olive oil.
No mess and no sticking. win win.
Cast iron pans are best. Last forever. Mine is 40 years old.
I used a cast iron skillet–yum! The fritters turned out nice and crunchy. Great recipe.
Cast iron is the beat and, properly seasoned, it’s non stick!
Very photogenic stack of fritters i have ever seen. I love to use these fritters as instant afternoon stacks the next day; even cold they are glorious!
I have a question…can chopped spinach be substituted for the zucchini?
That sounds like a great substitution but without having tried it myself, I cannot say with certainty what the end result will be. Please use your best judgment.
I have usd spinach as long as it’s very dry i sauteed it first to get some of the water out. Or use frozen and drain and I used feta as the cheese instead delicious.
Can this be frozen to take out. And fry later
Yes.
Hi,
Do you think I can use frozen zucchini noodles and chop them for this recipe? I have a bag in my freezer and want to use it.
Thanks!!