Description
Delicious and crispy zucchini fritters made with fresh zucchini, onions, Parmesan, and a flavorful batter, fried to golden perfection and served with a tangy sour cream or Greek yogurt dip.
Ingredients
Scale
Vegetables
- 1 pound zucchini (about 3 medium)
- 1 small yellow onion
- 2 green onions, white and green parts, chopped
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
- ⅓ cup freshly grated Parmesan
Wet Ingredients
- 1 large egg
- ½ cup whole milk
For Frying and Serving
- Vegetable oil, for frying (about ½ inch in skillet)
- Flaky salt, for serving
- Sour cream or Greek yogurt, for serving
Instructions
- Prepare the vegetables: Set a strainer over a large bowl and place a cheesecloth, nut bag, or tea towel on top. Grate the zucchini and yellow onion over the cheesecloth. Sprinkle with kosher salt and gently toss to combine. Let the grated veggies sit for 10 minutes to draw out moisture, then gather the cheesecloth and wring out as much liquid as possible to avoid soggy fritters.
- Make the batter: In a large bowl, whisk together the flour, baking powder, chopped green onions, Parmesan, garlic powder, and black pepper. Add the egg and milk, stirring until combined. Fold in the drained zucchini and onion mixture, ensuring the batter is well combined but not overmixed.
- Heat the oil: Pour vegetable oil ½ inch deep into a large, deep skillet and heat over medium-high heat until hot and shimmering.
- Fry the fritters: Working in batches, spoon ¼ cup portions of batter into the oil. Using a fork, gently spread each portion into rounds about ½ inch thick. Fry for 3 to 4 minutes per side, until golden brown and crisp. Transfer cooked fritters to a paper towel-lined plate and sprinkle with flaky salt to taste.
- Serve: Serve the zucchini fritters warm with sour cream or Greek yogurt on the side for dipping. Enjoy immediately for best texture.
Notes
- Wringing out the zucchini thoroughly is crucial to prevent soggy fritters.
- If you prefer, use gluten-free flour to adapt recipe accordingly.
- For a vegetarian option, ensure the Parmesan is vegetarian-friendly or substitute with nutritional yeast.
- Use a slotted spoon to transfer fritters from oil to paper towels for less oil absorption.
- Adjust seasoning with additional salt or pepper as preferred before frying.
Nutrition
- Serving Size: 1 fritter
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
