What I love most about zucchini fritters is their versatility. They can be a perfect appetizer, a side dish, or even a light main course. The combination of grated zucchini, Parmesan, and Mozzarella creates a delightful medley of flavors and textures. The panko bread crumbs add a wonderful crispness, while the garlic infuses the fritters with an irresistible aroma. Over the years, I’ve tweaked the recipe a bit, sometimes adding a pinch of red pepper flakes for a hint of heat or substituting the canola oil with olive oil for a slightly different flavor profile.
These zucchini fritters are not only delicious but also incredibly easy to make. In just about 30 minutes, you can have a plate of golden, crispy fritters ready to be devoured. They are a hit with both kids and adults, making them a great option for family dinners or casual get-togethers. I hope this recipe brings as much joy to your kitchen as it does to mine. Dive into the recipe below and get ready to enjoy a taste of summer all year round!
How to make Zucchini Fritters
Ingredients:
- 2 cups shredded zucchini, squeezed (about 2 large zucchini, 1.5 lbs)
- 1/3 cup fresh grated Parmesan cheese
- 2 eggs
- 3 tbsp canola oil (for cooking)
- 2 garlic cloves, minced
- 1 cup Panko bread crumbs
- 1/4 cup finely shredded Mozzarella cheese
- salt
- fresh cracked black pepper
Directions:
Start by grating the zucchini using the large holes on a box grater. Place the grated zucchini in a mesh bag or cheese cloth and squeeze out as much liquid as possible.
In a mixing bowl, combine the squeezed zucchini with eggs, Panko bread crumbs, Parmesan cheese, Mozzarella cheese, minced garlic, salt, and pepper. Mix everything together until well combined.
Heat a large pan over medium heat and reduce the heat slightly. Add the canola oil to the pan. Using an ice cream scoop or a smaller scoop, portion out the zucchini mixture and gently shape them into fritters with your hands. Place the fritters in the pan.
Cook the fritters for about 4-6 minutes on each side, depending on their size. Try to flip them only once to prevent them from breaking apart.
If you’re cooking multiple batches, you might need to add a bit more oil to the pan between batches.
FAQs:
How do I prevent my zucchini fritters from falling apart?
To keep your zucchini fritters from falling apart, make sure to squeeze out as much liquid as possible from the grated zucchini. Additionally, combining the ingredients thoroughly and using enough eggs and breadcrumbs will help bind the mixture together. Moreover, avoid flipping the fritters too frequently while cooking; allow them to set before turning them over.
Can I make zucchini fritters ahead of time?
Yes, you can prepare the zucchini fritters ahead of time. After cooking, let them cool completely before storing them in an airtight container in the refrigerator. When you are ready to eat them, reheat the fritters in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Alternatively, you can also freeze the fritters and reheat them directly from frozen, adjusting the reheating time accordingly.
What can I serve with zucchini fritters?
Zucchini fritters pair well with a variety of dipping sauces and sides. You might consider serving them with a dollop of sour cream, Greek yogurt, or a tangy tzatziki sauce. Furthermore, a side salad or roasted vegetables can complement the fritters nicely, adding freshness and balance to the meal. Additionally, you could serve them as a side dish with grilled meats or fish.
Can I bake zucchini fritters instead of frying them?
Yes, you can bake zucchini fritters for a healthier alternative to frying. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the fritters on the prepared baking sheet and lightly brush or spray them with oil. Bake for about 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
How do I store leftover zucchini fritters?
To store leftover zucchini fritters, let them cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze the fritters by arranging them in a single layer on a baking sheet and freezing until solid. Afterward, transfer the frozen fritters to a freezer-safe bag or container, where they can be stored for up to 3 months.
Zucchini Fritters
Ingredients
- 2 cups shredded zucchini squeezed (about 2 large zucchini, 1.5 lbs)
- 2 eggs
- 1 cup Panko bread crumbs
- 1/3 cup fresh grated Parmesan cheese
- 1/4 cup finely shredded Mozzarella cheese
- 3 tbsp canola oil for cooking
- 2 garlic cloves minced
- salt
- fresh cracked black pepper
Instructions
- Start by grating the zucchini using the large holes on a box grater. Place the grated zucchini in a mesh bag or cheese cloth and squeeze out as much liquid as possible.
- In a mixing bowl, combine the squeezed zucchini with eggs, Panko bread crumbs, Parmesan cheese, Mozzarella cheese, minced garlic, salt, and pepper. Mix everything together until well combined.
- Heat a large pan over medium heat and reduce the heat slightly. Add the canola oil to the pan. Using an ice cream scoop or a smaller scoop, portion out the zucchini mixture and gently shape them into fritters with your hands. Place the fritters in the pan.
- Cook the fritters for about 4-6 minutes on each side, depending on their size. Try to flip them only once to prevent them from breaking apart.
