Description
These zucchini fritters are a perfect way to use up summer squash. They make a tasty appetizer or side dish, and the recipe is easy to follow for crispy results.
Ingredients
Scale
- 2 medium zucchini, grated
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10 minutes to drain excess water.
- Squeeze out as much liquid as possible from the zucchini using a clean kitchen towel or paper towels.
- In a medium bowl, combine the squeezed zucchini, flour, egg, Parmesan cheese, parsley, and black pepper. Mix until just combined.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.
- Drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with the back of a spoon to form fritters. Do not overcrowd the pan.
- Cook for 3-4 minutes per side, or until golden brown and crispy.
- Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve warm with your favorite dipping sauce.
Notes
- For extra crispiness, ensure you squeeze out as much water as possible from the zucchini.
- You can add a pinch of garlic powder or onion powder to the mixture for more flavor.
- These fritters are best served immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 fritters
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg