Zucchini Fritters (So Easy!) – Wholesome Deliciousness

This post may contain affiliate links, which help keep this content free. (full disclosure)

everything is easy for me Zucchini Recipes this time of year, and the Zucchini fritters recipe This is a fun way to enjoy my favorite squash. My grandma used to make a version of these when I was growing up (except she used flour) and it still brings back memories when I made them.Golden and crispy on the outside, soft and cheesy on the inside, these zucchini fritters are perfect with a dollop of sour cream or homemade Tzatziki Dip.

Ingredients and Substitutes

This section explains how to choose the best ingredients for your zucchini fritters recipe, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

• zucchini – Grate or chop it using a box grater or food processor. You’ll need 8 cups, which is about the equivalent of 8 medium zucchini.You can also use yellow squash (or even Pie Plate Squash) instead.
• sea ​​salt – You will need 1 teaspoon of salt to taste and to drain the excess liquid from the zucchini.
• grated Parmesan cheese – it acts as a binding agent (a healthier choice than flour or breadcrumbs) and adds flavor to the cheese. You can substitute bread crumbs if you prefer, and they fit your lifestyle. You can also use other types of hard grated cheese, such as Pecorino Romano or Asiago. I haven’t tested this zucchini fritters recipe with soft cheeses like mozzarella, but those might work.
• Egg – they hold the ingredients together for a crispy texture.Although I haven’t tried egg substitute For this recipe, you can try using flax eggs Or chia eggs as a binder.
• italian seasoning – I took 5 minutes italian seasoningbut you can use fresh herbs or other seasonings, e.g. blackened seasoning or Lemon Pepper Seasoning for different flavor profiles.
• garlic – Fresh garlic will give you the best flavor.You can also use 2 tsp canned minced garlic To save time.1/2 tsp, as needed garlic powder Can also be used as a substitute.
• olive oil – For cooking zucchini fritters. Any other cooking oil, such as avocado oil, will work too.
• decorations – Although optional, this dish tastes great with a dollop of sour cream and a sprinkle of chopped parsley or sliced ​​onions.

Variation: Add lemon juice!

If you like the taste, you can add a tablespoon of lemon juice to the batter.

How to Make Zucchini Fritters

This section shows how to make a fried zucchini patty, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Drain the zucchini. Place chopped zucchini and salt in a large bowl filter and toss together. Drain the water from the sink.
2. Squeeze out excess liquid. Wrap the zucchini in a kitchen towel or cheesecloth. Squeeze and twist to expel as much liquid as possible.

3. Mix the batter. Place grated zucchini in a large bowl. Add Parmesan, eggs, Italian seasoning, and garlic and toss to combine. (It will look dry, which is normal.)
4. Cook zucchini fritters. Heat olive oil in a pan large frying pan Heat over medium to medium-high heat. Spoon rounded tablespoons of zucchini mixture onto skillet and flatten. Fry until golden on the bottom.

5. Cook the other side. Carefully flip the zucchini patties and fry until golden brown on the other side.
6. Serve. Top the zucchini fritters with sour cream, parsley, or scallions.

Tips for the Best Zucchini Fritters

Avoid overcooked or soggy fritters with these tips:

• Remove as much water as possible. Zucchini contains a lot of water, and if you don’t squeeze out enough water, your zucchini fritters recipe can end up soggy. Letting the shredded zucchini sit with the salt will help draw out the moisture, then squeezing the shredded zucchini with a towel will ensure as much water as possible is removed.
• Use a cookie scoop. To get perfectly round fritters, use cookie scoop You get just the right amount of batter every time.
• Do not flip frequently. Let the fritters sit for a few minutes, then flip only once and continue cooking without moving. This keeps them from falling apart and helps create a golden brown crust.

storage instructions

• shop: Place zucchini patties in an airtight container lined with paper towels to absorb moisture. Stores in the refrigerator for up to 4 days.
• Meal Prep: Since they store so well, you can make them ahead of time and store them in the refrigerator or freezer. Do not make the batter ahead of time as it will thin out over time.
• Reheat: Heat in a hot skillet over low to medium heat, or bake at 350°F for 10 minutes.
• freeze: Place the Cookie Zucchini Fritters in a single layer on a parchment-lined sheet pan and freeze until firm, then transfer to a zip lock bag and store in the freezer for up to 3 months.

What to Serve with Zucchini Fritters

Looking for the perfect accompaniment to these fritters? Check out my favorite pairing ideas that will take them to the next level!

More Easy Zucchini Recipes

I love it’s no secret (I mean like) zucchini! Whether you want something sweet, savory, or anything in between, it’s versatile.you will find everything about me Zucchini recipe herebut here are some of my favorites:

Zucchini Fritters (So Easy!)

Make this zucchini fritters recipe with just 6 ingredients + 30 minutes! These easy meatloaf are crispy on the outside and tender on the inside.

Prepare: 15 minute

chef: 15 minute

all: 30 minute

Serving Size: 6 (Adjust according to recipe ratio)

recipe video

Click on the image below to watch the video.

Like this video? SUBSCRIBE TO MY YOUTUBE COOKING CHANNEL Healthy Recipes of the Week! (Click the bell icon to be notified when I post a new video.)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Place zucchini and salt in a large bowl filter and mixed together.drain the water off the sink 10 minutes.

2. Wrap the zucchini in a kitchen towel. Squeeze and twist the sink to drain as much water as possible.

3. Place zucchini in a large bowl. Add remaining ingredients and stir together.

4. Heat plenty of olive oil in a pan large frying pan Heat over medium to medium high heat for approx. 2 minutes. Spoon rounded tablespoons (28 grams) batter onto skillet, flattening to about 1/4 to 1/3 inch thick.speculation 2 minutes each side, until golden brown.

5. Serve with sour cream and parsley.

Last Step: Leave a Rating!

rate this recipe

Share your recipe image by tagging @wholesomeyum and tag it with #wholesomeyum exist Instagram – I would love to see it!

recipe notes

serving size: 4 fritters or 1/6 entire recipe

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 127

fat 6 grams

protein 10 grams

total carbohydrates 6 grams

net carbs 5 grams

fiber 1 g

sugar 4 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please view our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste the recipe social media or website. We would love for you to share a link with a photo. 🙂