Zucchini Fritters

• 1 large zucchini, grated
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg, beaten
• 2 green onions, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 cup breadcrumbs
• Oil for frying

Steps

1. 1 Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
2. 2 In a large bowl, combine the zucchini, flour, Parmesan, parsley, egg, green onions, garlic powder, salt, pepper, and paprika.
3. 3 Stir in breadcrumbs until just combined.
4. 4 Heat oil in a large skillet over medium heat.
5. 5 Scoop out about 2 tablespoons of the mixture for each fritter and flatten into patties.
6. 6 Fry fritters in batches for 3-4 minutes per side, or until golden brown and crispy.
7. 7 Transfer cooked fritters to a paper towel-lined plate to drain excess oil.

Nutrition

Tips

• For extra crispiness, chill the fritter mixture in the fridge for 30 minutes before frying.
• Serve immediately for the best texture, but they can be reheated in a skillet for a few minutes.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a bit of oil over medium heat until warmed through.

Serving Suggestions

• Serve with a dollop of Greek yogurt or a tangy tzatziki sauce.
• Pair with a fresh garden salad for a complete meal.

FAQ