This is an easy to make, low calorie side dish or snack. Keeps well in refrigerator. Tastes even better the next day. Delicious dipped in Ranch dressing!
Recently, my cousin gave my aunt 3 large zucchinis. She gave them to me. I decided to make some fritters.
A google search led to Easy Zucchini Fritters by All Recipes. Rated 4.5 out of 5. The comments were helpful and informative. Most were very positive. Decided to try it.
Surprisingly, zucchini has a lot of water. A super important step is draining the water before cooking. Simply place shredded zucchini in a colander. Sprinkle 1/2 teaspoon of salt. Toss until evenly combined. Let stand 1 hour in sink or in a large bowl. Most water will drain.
After soaking 1 hour, pour shredded zucchini into a clean kitchen towel. Close and squeeze tightly to drain remaining water. My towel was soaking wet!
Enjoy!
Zucchini Fritters
Ingredients
- 2 cups zucchini, shredded 2-3 fresh zucchinis
- 1/2 teaspoon salt
- 1/4-1/2 cup all-purpose flour Or, use self-rising flour
- 1/4 cup Parmesan cheese
- 1 large egg, beaten
- 1/2 teaspoon minced garlic or garlic powder See recipe notes for substitutes.
- ground black pepper to taste
- Serve with Ranch dressing or sour cream (optional)
Instructions
- Toss together zucchini and salt in a large colander. Place in sink. Drain for 1 hour.
- Put zucchini in middle of a clean kitchen towel or cheesecloth. Wrap around zucchini and squeeze to drain water. This step is super important.
- Combine 1/4 cup of flour, Parmesan cheese, egg, minced garlic or garlic powder (or preferred seasoning), and ground black pepper together in a large bowl. Stir in drained zucchini.
- If batter is watery, add 1 tablespoon of flour and stir. Repeat if necessary to make thicker.
- Warm vegetable oil or olive oil in a large skillet over medium-high heat until hot.
- Drop 2 heaping tablespoons of batter into hot skillet. Slightly flatten with back of spoon or spatula. Fry until golden brown for 2-3 minutes per side.
- Serve with sour cream or Ranch dressing.
Notes
1/2 teaspoon chives 1/2 teaspoon chopped dill weed 1/2 teaspoon smoked paprika 1/2 teaspoon thyme