Easy Parmesan Zucchini Fritters Recipe
Here is another fun and delicious way to use zucchini! These zucchini fritters are delightfully fluffy and moist inside, and browned to perfection on the outside. Reminiscent of hash browns - but less carbs, and with cheese. Nuff said?
Equipment
- Cheese grater, to grate zucchini
- Strainer, for draining liquid from zucchini
Ingredients
- 1.5 pounds zucchini about 3 medium or 4 small
- 2 large eggs whisked
- 3/4 cup parmesan cheese grated
- 2 cloves garlic minced
- 1/4 cup chives or green onions chopped
- 1/2 cup all-purpose white flour
- 1 tsp salt to toss with grated zucchini
- black pepper to taste
- 1/2 tsp onion powder optional
Instructions
- Grate the zucchini, toss with salt, and place inside a strainer set over a bowl.
- Over the next 20 to 30 minutes, lightly toss, press, and wring out salted zucchini every 5 or 10 minutes to remove excess moisture.
- Add grated zucchini (excluding the liquid) along with the rest of the ingredients into a bowl and mix well.
- Heat a pan over medium-high heat with your oil of choice. Once hot, add ¼ cup blobs of zucchini fritter batter into the pan and lightly spread the batter into ½ inch thick cakes.
- Cook the fritters until golden brown, about 3-5 minutes per side.
- Once cooked to the desired color, plate and serve. If overly oily, you may want to let the zucchini fritters rest on a paper towel for a minute or two first.
- Garnish with chopped chives, sliced lemon, and yogurt dill dipping sauce - or other sauce of choice! Other suggestions include guacamole, sour cream, marinara, or hummus.
Tried this recipe?Let us know how it was!