Zucchini Fritters are amazing little veggie pancakes are low-calorie and chock-full of minerals and antioxidants.
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Few recipes are as versatile as our delicious, perfectly crunchy Zucchini Fritters. These amazing little pancakes are low-calorie and chock-full of minerals and antioxidants. This delicious veggie option is an excellent choice as an appetizer, side dish, healthy snack, or even a light vegetarian lunch! They’re the wonder-squash of seasonal vegetables! The crispy edges and spongy center make our Zucchini Fritters a family-friendly, irresistible vegetable! Serve with your favorite dipping sauce for extra yumminess!
WHY WE LOVE THIS ZUCCHINI FRITTERS RECIPE
- Quick and easy to make.
- Uses simple ingredients combined with fresh summer produce.
- Zucchini is packed with essential vitamins, minerals, and antioxidants and it has a low-calorie count.
- Crispy edges and tender middles make these irresistible.
- Delicious family-friendly side dish to accompany any meal.
- Serve them as a snack, an appetizer, or even a light vegetarian lunch.
INGREDIENTS
- Zucchini: 2 medium or 1 large zucchini should be enough to provide you with 4 cups of shredded zucchini.
- Salt
- All-purpose flour
- Italian style panko breadcrumbs: You can substitute plain breadcrumbs and add an additional ½ teaspoon of Italian seasoning.
- Grated parmesan cheese: You can substitute more breadcrumbs but the flavor will be slightly different.
- Italian seasoning
- Eggs
- Cooking oil
- Sour cream (optional garnish)
- Chopped scallions (optional garnish)
SUBSTITUTIONS AND ADDITIONS
- Oil Options: I used avocado oil in this recipe, but feel free to use your favorite cooking oil, such as olive oil, grapeseed oil, or vegetable oil. If your oil has a low smoke point be sure you don’t overheat it.
- Change The Cheese: While I love these fritters with parmesan cheese, pretty much all shreddable cheeses can work. For a different flavor, try making them with cheddar cheese or mozzarella cheese.
- Serve With Sauce: Instead of sour cream, try serving your zucchini fritters with a side of Buffalo Dipping Sauce, Homemade BBQ Sauce, ketchup, or plain yogurt.
WHAT IS THE EASIEST WAY TO SHRED ZUCCHINI?
- Wash and dry the entire zucchini.
- Slice off both of the ends and cut them in half.
- Cut it in half again vertically and scoop out the seeds (you can throw the seeds out)
- Using a box grater, shred the zucchini into a large bowl. (You can also use a food processor if you have one)
HOW DO YOU KEEP ZUCCHINI FRITTERS FROM GETTING SOGGY?
Soggy fritters are a result of having too much moisture remaining 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 sack dish 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 perfectly crispy fritters!
HOW TO MAKE ZUCCHINI FRITTERS
Zucchini Fritters are a quick and easy appetizer or side dish that takes advantage of a summer squash. This simple recipe is full of flavor and my favorite way to sneak in some extra veggies!
- Prepare Your Zucchini: Place the shredded zucchini in a colander, sitting over a bowl or in a sink. Sprinkle with salt and mix it together to help remove some of the moisture. Let the zucchini sit and drain for 15 minutes, then squeeze out as much remaining moisture as you can.
Pro Tip: 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. - Make The Mixture: Whisk together the flour, breadcrumbs, parmesan cheese, and Italian seasoning. Add the zucchini and eggs and mix until completely combined about 1-2 minutes.
Pro Tip: You should have a thick, doughy mixture. It should not be liquidy like a batter. - Cook: Heat oil over medium heat. Scoop 1 ½ Tablespoon mounds of the zucchini fritter mixture into the hot pan and flatten with a spatula. Cook for 2-3 minutes per side or until golden brown, until you’ve used all the mixture.
Pro Tip: You can add the other Tablespoon of oil if necessary. - Serve: Plate and serve with a dollop of sour cream and some scallions or green onions, optional. Enjoy!
Tips
- Make sure you sprinkle your zucchini with salt. This draws out the extra moisture from the zucchini.
- It is important to strain the zucchini very well. If all of the extra moisture is not removed before cooking, the fritters will be soggy.
- 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.
Storage Tips
- 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.
More Delicious Side Dish Recipes
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
