This recipe transforms humble zucchini into deliciously crispy, savory fritters. They make a perfect appetizer, side dish, light lunch, or even a tasty snack with a dip.
Ingredients
- 2 medium zucchinis (about 1 lb / 450g total)
- 1 tsp salt, for draining
- 1 large egg
- 100 ml milk (or a plant-based alternative like almond milk)
- 20 g Parmesan cheese, finely grated (about 1/4 cup)
- Black pepper, freshly ground, to taste
- 1 tsp baking powder
- 120 – 150 g all-purpose flour (about 1 cup, see instructions)
- Olive oil, for frying
Optional Add-Ins:
- 1-2 cloves garlic, minced
- 2 tbsp fresh herbs (dill, parsley, or chives are great)
- 1/4 cup finely chopped onion or scallions
Instructions
Step 1: Prepare the Zucchini
- Grate: Wash the zucchinis and grate them on the large holes of a box grater.
- Drain (CRUCIAL STEP): Place the grated zucchini in a colander over a bowl or in the sink. Toss it with 1 teaspoon of salt. Let it sit for 10-15 minutes. The salt will draw out the excess water.
- Squeeze: After resting, use your hands or a clean kitchen towel to squeeze as much liquid as possible from the zucchini. This is the most important step for getting crispy, not soggy, fritters!
Step 2: Make the Batter
- In a large bowl, whisk together the egg and milk until combined.
- Add the squeezed-dry zucchini, grated Parmesan cheese, black pepper, and any optional add-ins (garlic, herbs, etc.). Mix well.
- Sprinkle the baking powder over the mixture and stir to distribute.
- Add flour: Start by adding 120g (1 cup) of flour. Stir until just combined. The batter should be thick and spoonable, like a muffin batter. If it seems too wet, add the remaining flour a tablespoon at a time until it reaches the right consistency.
Step 3: Cook the Fritters
- Heat a generous drizzle of olive oil in a large skillet over medium heat.
- Once the oil is hot (a drop of water should sizzle), drop heaping tablespoons of the batter into the pan. Gently flatten them with the back of the spoon to form patties about 1/2-inch thick.
- Cook for 2-4 minutes per side, until golden brown and crispy.
- Work in batches to avoid overcrowding the pan, adding more oil as needed.
- Place cooked fritters on a plate lined with a paper towel to absorb any excess oil.
Step 4: Serve
Serve immediately while hot and crispy!
Excellent Serving Suggestions:
- With Dips: A dollop of sour cream, Greek yogurt, tzatziki, or marinara sauce.
- As a Side: Perfect alongside grilled chicken, fish, or a fresh salad.
- For Breakfast: Top with a poached or fried egg.
Chef’s Notes & Tips:
- No Soggy Fritters: Do not skip the salting and squeezing step! Removing the water is non-negotiable for success.
- Flour Amount: The exact amount of flour can vary depending on how much water you squeezed from your zucchini. The goal is a thick, not runny, batter.
- Baking Powder’s Role: This is the secret to a light, fluffy interior. It gives them a lovely rise.
- Make it a Meal: Add a can of drained tuna or flaked salmon to the batter for a heartier main course.
- Reheating: To reheat leftovers and keep them crispy, use an air fryer or toaster oven instead of a microwave.
