Zucchini Fritters
Serves — 12
Zucchini Fritters are amazing little veggie pancakes are low-calorie and chock-full of minerals and antioxidants.
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Ingredients
- 4 cups shredded zucchini (about 2 zucchini)
- 1½ tsp salt
- ⅖ cup all-purpose flour
- ⅓ cup Italian style panko breadcrumbs
- ⅓ cup grated parmesan cheese
- ½ tsp Italian seasoning
- 2 large eggs
- 1-2 tbsp cooking oil
- sour cream optional garnish
- chopped scallions optional garnish
Instructions
- Place the zucchini in a colander and place it over a bowl or in a sink.
- Sprinkle the zucchini with the salt and gently mix it together. This will help remove and draw out some of the moisture from the zucchini.
- Let the zucchini sit and drain for 15 minutes or more and then squeeze out as much remaining moisture as you can. I recommend using a cheesecloth or other lint free clean cloth to wrap up the zucchini and wring out the moisture. Do this multiple times until the zucchini is no longer dripping when squeezed.
- In a large mixing bowl, whisk together the all-purpose flour, breadcrumbs, grated parmesan cheese and Italian seasoning.
- Add the drained, shredded zucchini and eggs and mix until completely combined, about 1-2 minutes. You should have a thick, doughy mixture. It should not be liquidy like a batter.
- Heat 1 Tablespoon of oil in a large skillet over medium heat.
- Once the oil is hot, use a 1 ½ Tablespoon cookie scoop to scoop mounds of the zucchini fritter mixture into the pan. Flatten the mounds with a spatula and cook on each side for 2-3 minutes or until golden brown.
- Repeat until you’ve used all the mixture, adding the other Tablespoon of oil if necessary.
- Plate and serve with a dollop of sour cream and some scallions, optional.
Notes
Storage:
- To Store: These zucchini fritters should be cooled completely and stored in an airtight container or bag in the refrigerator for 4-5 days.
- To Freeze: You can freeze your zucchini fritters in a freezer-safe container for up to 3 months and thaw them overnight in the refrigerator.
- To Reheat: To reheat, spread them out on a lined baking sheet and put them in a 350°F oven until heated through.
- Make sure you sprinkle your zucchini with salt. This draws out the extra moisture from the zucchini.
- Don’t skip the flour! Even though you’ve drained your zucchini, you still need a binder in addition to the breadcrumbs and eggs. If your batter is too soft, you can add a little more flour.
- This is a fairly easy recipe but there is one common problem and that is getting soggy fritters. This usually happens because there was too much moisture still in the zucchini when it was mixed with the batter. In order to get perfect, crispy on the outside, soft and tasty on the inside fritters, you need to be sure to squeeze out as much moisture from the zucchini as possible. The salt and 15 minutes of wait time are both essential to help the moisture move out of the zucchini. The most important step, however, is wringing out the zucchini. I like to use a flour towel, cheesecloth or other lint free cloth as I’ve found it works the best. In a pinch you can use a paper towel but you will likely need to use several and replace them each time you squeeze out the zucchini. If you make sure to get as much moisture out of your zucchini as possible you will have lovely fritters!
Nutrition Info
Calories: 77kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 375mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg