Crispy Zucchini Fritters
A delicious recipe for Crispy Zucchini Fritters made with fresh zucchini, parmesan, and herbs.
Equipment
- box grater
- non-stick pan
- Spatula
- mixing bowl
- Oven
Ingredients
Zucchini
- 500 g zucchini 2 medium ~ 23cm/9" long
- 1 teaspoon salt
Batter
- 1 large egg
- 2 pieces green onions halved then finely sliced
- ¼ cup parmesan grated (fresh or store bought)
- 1 clove garlic large, minced
- ½ cup flour 75 g
- ½ teaspoon baking powder
- Pinch pepper
- 4 tablespoon olive oil separated
For Serving
- Yoghurt or sour cream
- More chopped green onions
Instructions
Zucchini
- Grate zucchini using a box grater. Grate on the diagonal so you get long strands.
- Place in a bowl and sprinkle with salt. Mix, then leave for 10 minutes+.
- Squeeze out excess water using hands (or bundle up tea towel) then place zucchini in a bowl.
Batter
- Preheat oven to 200F/100C (for keeping fritters warm). Place rack on tray (helps keep crispy)
- Add egg, green onions, parmesan and garlic into the zucchini bowl. Mix to combine.
- Scatter over flour and baking powder (don’t dump in one spot), and add pinch of pepper. Mix until flour is just incorporated – batter should be thick but soft.
Cooking
- Heat 2 tablespoon oil in a non-stick pan over medium high heat. Drop ¼ cup batter in the pan. Do 3 or 4 mounds.
- Flatten lightly with spatula to about 1cm / ⅘" thick.
- Cook for 3 minutes until underside is deep golden. Flip and cook the other side for 3 minutes. Transfer to tray and place in oven to keep warm.
- Repeat with remaining batter.
- Serve immediately with a dollop of yoghurt or sour cream and garnish of extra green onions if desired.
Notes
Batter consistency is key to good fritters. Adjust flour and water for desired thickness. Best served fresh.
Nutrition
Serving: 1fritterCalories: 162kcalCarbohydrates: 11gProtein: 4gFat: 11gSaturated Fat: 2gCholesterol: 30mgSodium: 472mgPotassium: 271mgFiber: 1gSugar: 2gVitamin A: 265IUVitamin C: 14.4mgCalcium: 86mgIron: 1.1mg
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