Description
These Zucchini Fritters are crispy, flavorful, and easy to make. Grated zucchini and onion are combined with flour, Parmesan, and spices, then fried to golden perfection. Served warm with sour cream or Greek yogurt, they make a delicious appetizer or side dish perfect for any meal.
Ingredients
Scale
Main Ingredients
- 1 pound zucchini (about 3 medium)
- 1 small yellow onion
- ¾ teaspoon kosher salt
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 green onions, white and green parts, chopped
- ⅓ cup freshly grated Parmesan
- 1 large egg
- ½ cup whole milk
- 1 teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
- Vegetable oil, for frying
- Flaky salt, for serving
- Sour cream or Greek yogurt, for serving
Instructions
- Prepare the zucchini and onion: Set a strainer over a large bowl. Line the strainer with cheesecloth, nut bag, or a clean tea towel. Grate the zucchini and onion directly onto the cloth. Sprinkle the grated vegetables with kosher salt and gently toss to combine. Let them sit for 10 minutes to draw out moisture, then gather the cloth and wring out as much liquid as possible.
- Make the batter: In a large bowl, whisk together the flour, baking powder, chopped green onions, and grated Parmesan. In a separate bowl, combine the egg, whole milk, garlic powder, and freshly cracked black pepper. Stir the wet ingredients into the dry, then fold in the drained zucchini and onion mixture until well combined.
- Heat oil and fry fritters: Pour about ½ inch of vegetable oil into a large deep skillet and heat over medium-high heat until shimmering hot. Working in batches, drop ¼ cup portions of the batter into the hot oil. Use a fork to gently spread each portion into rounds about ½-inch thick. Cook for 3 to 4 minutes per side, until golden brown and crisp. Transfer cooked fritters to a paper towel-lined plate and sprinkle with flaky salt.
- Serve: Serve the zucchini fritters warm with sour cream or Greek yogurt on the side for dipping. Enjoy as an appetizer or side dish.
Notes
- Wringing out excess liquid from the zucchini and onion is crucial to avoid soggy fritters.
- You can substitute whole milk with a plant-based milk for a lighter version.
- Grated Parmesan adds great flavor, but you can omit or replace it with a vegetarian hard cheese if desired.
- Use a neutral oil with a high smoke point like vegetable or canola oil for frying.
- Cook fritters in batches to avoid overcrowding, which helps them get crispy.
- Leftover fritters can be reheated in a skillet or oven to maintain crispness.
Nutrition
- Serving Size: 1 fritter
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
