Pan Fried Zucchini Fritters are Packed With Flavor
Zucchini plants are known for being prolific, and if you've ever grown them, you'll know how easy it is to end up with more zucchini than you can eat! Planting just one zucchini plant is usually plenty for a small family, and once they start producing, it's time to get creative with recipes. These zucchini fritters are one of my favorite ways to use up the bounty. They're so versatile—perfect for breakfast, lunch, or dinner—and packed with flavor. The combination of fresh zucchini, Parmesan, and garlic makes them a satisfying dish, whether served as a side or a main course. Plus, they’re quick to make and a great way to enjoy this nutritious vegetable.
Did You Know?
Zucchini, also known as courgette, is a summer squash that is low in calories and rich in vitamins and minerals. It is an excellent source of vitamin C, potassium, and antioxidants. Zucchini has a high water content, which helps in keeping you hydrated. Including zucchini in your diet can aid digestion, promote heart health, and support healthy vision. The mild flavor of zucchini makes it versatile for various recipes, and these fritters are a tasty way to enjoy this nutritious vegetable. Zucchini is also known to have anti-inflammatory properties, making it beneficial for overall health. In some cultures, zucchini flowers are considered a delicacy and are used in gourmet dishes.
Yield: 4 servings
Ingredients:
2 medium zucchini, grated
1 small onion, finely chopped
2 large eggs, beaten
1/2 cup unbleached white flour
1/4 cup almond flour
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon baking powder
2 tablespoons butter (or grapeseed or olive oil for frying)
2 tablespoons chopped fresh parsley
Instructions:
Prepare the Zucchini:
Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10 minutes to draw out excess moisture. After 10 minutes, squeeze the zucchini in a clean kitchen towel to remove as much liquid as possible.
Personal Tip: The key to crispy fritters is removing as much water as possible from the zucchini.
Mix the Ingredients:
In a large bowl, combine the grated zucchini, finely chopped onion, beaten eggs, unbleached white flour, almond flour, grated Parmesan cheese, chopped parsley, minced garlic, salt, black pepper, and baking powder. Mix well until all ingredients are fully incorporated.
Personal Tip: Stir just until combined to avoid making the batter too dense.
Heat the Butter/Oil:
Heat the butter (or grapeseed oil) in a large skillet over medium heat. Make sure the pan is well-coated to prevent sticking.
Personal Tip: Use a non-stick skillet for even cooking and easier cleanup.
Form the Fritters:
Scoop about 2 tablespoons of the zucchini mixture into the hot skillet, pressing down gently to form a fritter. Repeat with the remaining mixture, ensuring not to overcrowd the skillet.
Personal Tip: Keep the fritters evenly spaced to prevent steaming and ensure they crisp up nicely.
Cook the Fritters:
Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to avoid burning.
Personal Tip: Flip the fritters gently to avoid breaking them apart.
Drain and Serve:
Once cooked, transfer the fritters to a paper towel-lined plate to drain excess oil. Serve warm, garnished with fresh parsley if desired.
Personal Tip: For added flavor, serve with a side of Greek yogurt or a squeeze of lemon juice.
Nutritional Information (Per Serving):
Calories: 180, Protein: 7g, Carbohydrates: 15g, Sugars: 3g, Total Fat: 10g, Saturated Fat: 5g, Sodium: 500mg, Fiber: 2g
Kitchen Tips, Great Ideas, How to Save Money
- Fresh Ingredients: Use fresh, high-quality zucchini and onions to enhance the flavor and nutritional value of your fritters. Fresh produce makes a significant difference in taste and texture.
- Grating Ahead: Grate the zucchini ahead of time and store it in the fridge for up to two days to save time on busy weeknights.
- Bulk Buying: Purchase ingredients like flour and Parmesan cheese in bulk to save money. Buying in bulk is often cheaper and reduces packaging waste.
- Fresh vs. Frozen: Fresh zucchini works best for this recipe, but if you have frozen, make sure to thaw and drain it thoroughly. Frozen zucchini can be more economical, especially when zucchini is out of season.
- Oil Alternatives: While butter gives a rich flavor, grapeseed oil is a healthier alternative for frying and has a high smoke point. Olive oil can also be used for a Mediterranean twist.
- Egg Substitutes: For a vegan option, replace eggs with flaxseed meal mixed with water. This not only makes the fritters vegan but also adds omega-3 fatty acids.
- Versatile Dish: Serve fritters with a side of Greek yogurt or a simple salad for a complete meal. They also pair well with a dipping sauce made from sour cream and herbs.
- Storage: Store leftover fritters in an airtight container in the fridge for up to three days. Reheat in a skillet to maintain crispiness. You can also freeze the fritters for up to a month and reheat them in the oven.
- Nutritional Boost: Add shredded carrots or spinach to the mixture for extra nutrients and color. Chopped bell peppers or corn can also be added for a different flavor profile.
- Cost-effective Cheeses: Substitute Parmesan with a less expensive cheese like Pecorino Romano without sacrificing too much flavor. Nutritional yeast can be used for a vegan option that still provides a cheesy taste.
Let’s Learn About Different Varieties of Zucchini
Zucchini comes in many varieties, offering a range of colors, sizes, and shapes. Green zucchini is the most common, but you can also find golden zucchini, which has a bright yellow skin and a slightly sweeter flavor. Round zucchinis, often called "globe" or "eight-ball" zucchinis, are perfect for stuffing due to their shape. There’s also a variety called "Costata Romanesco," which has distinctive ridges and a nutty flavor. Growing different varieties of zucchini can be a fun way to experiment with new recipes and discover the subtle flavor differences between each type. When growing zucchini, it's best to harvest them when they're small to medium-sized for the most tender texture and best flavor.