Description
This crispy and savory Zucchini Fritter recipe features grated zucchini and onion combined with Parmesan cheese, green onions, and seasonings, then fried to golden perfection. Perfect as a snack, appetizer, or side dish, these fritters are served warm with a dollop of sour cream or Greek yogurt for dipping. The recipe yields 8 servings and balances fresh vegetables with a flavorful, comforting bite.
Ingredients
Vegetables
- 1 pound zucchini (about 3 medium)
- 1 small yellow onion
- 2 green onions, white and green parts, chopped
Dry Ingredients
- ¾ teaspoon kosher salt
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ⅓ cup freshly grated Parmesan
- 1 teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
Wet Ingredients
- 1 large egg
- ½ cup whole milk
For Cooking and Serving
- Vegetable oil, for frying
- Flaky salt, for serving
- Sour cream or Greek yogurt, for serving
Instructions
- Strain the zucchini: Set a strainer over a large bowl and place a cheesecloth, nut bag, or tea towel on top. Grate the zucchini and onion directly onto the cloth. Sprinkle the grated vegetables evenly with kosher salt and gently toss to combine. Let this mixture sit for 10 minutes to draw out moisture, then gather the cloth around the veggies and wring out as much liquid as possible to prevent soggy fritters.
- Make the batter: In a large bowl, combine the all-purpose flour, baking powder, chopped green onions, and freshly grated Parmesan cheese. Stir in the egg, whole milk, garlic powder, and freshly cracked black pepper until the mixture is cohesive. Fold in the well-drained zucchini and onion mixture until evenly incorporated, forming a batter ready to be fried.
- Cook the fritters: Pour about ½ inch of vegetable oil into a large, deep skillet and heat over medium-high heat until hot. Working in batches, spoon ¼ cup portions of the batter into the oil. Use a fork to gently spread each portion into a round, approximately ½-inch thick. Cook each fritter for 3 to 4 minutes per side, until they develop a golden brown crispy crust. Remove cooked fritters and place them on a paper towel-lined plate to drain any excess oil. Immediately sprinkle with flaky salt for enhanced flavor.
- Serve: Serve the zucchini fritters warm with sour cream or Greek yogurt on the side for dipping, making them a perfect appetizer or side dish.
Notes
- Wringing out the zucchini mixture thoroughly is key to achieving crispy fritters without excess moisture.
- Use fresh Parmesan cheese for the best flavor and texture.
- Be careful not to overcrowd the skillet when frying to maintain oil temperature and ensure even cooking.
- These fritters can be kept warm in a low oven (around 200°F) while cooking the remaining batches.
