These exquisitely crispy Zucchini Fritters are the best you'll ever have! They're pan-fried to golden perfection and the perfect way to use summer zucchini for a hearty side dish, finger food lunch, or even a main dish for dinner.
Course Appetizer, Side Dish
Keyword Zucchini Fritters
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
1poundzucchini(about 1 large or 2-3 medium)
1large egglightly beaten
¼cupgrated Parmesan cheese
1tablespoonchopped chivesplus more for serving
½teaspoonground black pepper
½cupall purpose flour
½teaspoon baking powder
Oil for frying
Salt and Pepper to taste
Sour cream for serving
Wash zucchini and trim off ends. Grate on the large holes of a box grater or using the grater attachment for the food processor.
Place zucchini in a large colander over the sink. Toss with salt. Let sit 10 minutes.
After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. You can also use a tea towel or cheesecloth to wring out the water. You should be left with about 1.5-2 cups dry zucchini.
Add zucchini, egg, Parmesan, chives, and black pepper to a large mixing bowl and stir to combine.
Add flour and baking powder and stir again to incorporate.
In a large heavy-bottom skillet over medium high heat, add about 2 tablespoons oil.
Drop batter by rounded tablespoonfuls, flattening with back of the spoon. Fry for about 2-3 minutes on each side, until crisp and golden. If they brown too quickly, reduce the heat.
Serve warm with a dollop of sour cream and chives for garnish.
Nutrition facts are for one fritter, frying oil included, but sour cream and chive topping not included.
Oil: Since these are pan fried, your oil doesn't have to have a super high smoke point. Feel free to use any you'd like. I personally stick with butter (which can brown a bit during frying), ghee, or olive oil, and stay away from avocado oil in particular, as it has a strong over-powering flavor.
Zucchini: If you have an extra large garden zucchini, cut it in half lengthwise and scrape out the seeds before grating to prevent sogginess.
Cook only a couple fritters at a time. Over-crowding your pan will drop the temperature, and make for soggy fritters. Cut your cook time by using 2 skillets instead of one.
Using a cookie scoop to scoop batter can be easier since it will help pop it out of the spoon for you.
For some heat, add a few dashes of Louisiana-style hot sauce or red pepper flakes to the batter. You can also consider adding it to the sour cream for serving, if you want some heat, but you have littles who may not.
Storage: Store covered in the refrigerator for up to 3-5 days.
Freezer Directions: After frying, allow to cool completely, then transfer to a baking sheet and freeze flat. When fritters are fully frozen, transfer to a freezer container, and freeze for up to 3-6 months. When ready to use, preheat oven to 350°F. Lay frozen fritters on a baking sheet, and bake for about 10 minutes, or until cooked through and crispy again.