A delicious and versatile recipe for crispy zucchini fritters, ideal for lunch, snacks, or a light dinner.
Ingredients
Scale:
2 medium-sized zucchinis (about 2 cups grated)
½ cup all-purpose flour (or gluten-free flour)
2 large eggs
½ cup shredded cheese (Parmesan or cheddar)
2 tablespoons fresh herbs (dill, parsley, or cilantro), chopped
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
Olive oil or vegetable oil (for frying)
Instructions
Begin by grating the zucchini using a box grater. Make sure to squeeze out excess moisture using a clean kitchen towel or cheesecloth—this helps the fritters crisp up nicely.
In a mixing bowl, combine the grated zucchini, flour, eggs, shredded cheese, chopped herbs, baking powder, salt, and pepper. Stir until well mixed, ensuring that all ingredients are evenly distributed.
Heat a large skillet over medium heat and add enough oil to coat the bottom. Once hot, drop spoonfuls of the zucchini mixture into the skillet, flattening them slightly with the back of a spatula.
Cook for about 3-4 minutes on each side or until golden brown. You may need to adjust the heat to prevent burning—keep an eye on them!
Once cooked, transfer the fritters to a paper towel-lined plate to absorb any excess oil. Serve warm.
