These easy-to-make zucchini fritters are a fantastic way to use up an abundance of zucchini, especially during the summer, when our gardens are at their peak.
They are so crispy on the outside and tender on the inside, making them a great snack, appetizer, or even a nice light meal.
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| Easy Zucchini Fritters - Reviewed |
Our daughter, Jamie came over last week with a huge zucchini. She set it on the counter, and I asked what we were making. She replied we are going to make zucchini fritters.
I've never had these before and am always ready to try a new recipe. I couldn't wait to get started.
Recipe for Zucchini Fritters:
Ingredients:
- 1 large or 3 medium-sized zucchini (peeled and shredded) about 1 1/2 to 2 lbs.
- 1 teaspoon salt
- 1 to 1 1/2 cups all-purpose flour
- 1 cup Panko seasoned bread crumbs
- 1/2 cup grated parmesan cheese
- 3 large eggs, beaten
- 3 tablespoons Mrs Dash seasoning
- 1 clove garlic, minced
- 1/4 cup green onions minced
- 1 tablespoon fresh chopped parsley
- Olive Oil for frying
- Salt and pepper to taste
- Peel and grate the zucchini with a hand grater or food processor.
- Place the grated zucchini in a colander over the sink to drain. Tip: we placed a dish on top and pressed it to help drain.
- After the zucchini is drained, mix all ingredients in a large bowl.
- Heat the olive oil in a large skillet over medium heat. We used Jamie's Hamilton Beech Electric fryer for this.
- Scoop out 3 to 4 tablespoons of the zucchini batter and flatten to form. Sort of the size of a thin burger.
- Fry until they are golden brown on both sides.
This photo is of our grated zucchini in a colander with a bowl under it, Fran placed a dish on top to help drain the water out of the zucchini.
The measurements in this recipe are approximate. I watched Jamie mix the ingredients but, she didn't measure anything.
You'll want to make sure that the zucchini mixture is consistent and holds together when you're forming them. So, you may need to add more flour, bread crumbs, or parmesan cheese as needed.
We served the zucchini fritters with a Caprese Salad and a dill dip that Jamie made from plain yogurt, fresh dill, and lemon juice.
One of the best things about these zucchini fritters is how simple they are to make, and how absolutely delicious they are.
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Sam, these make my mouth water. I love zucchini anything and these will certainly be added to my list of "August" recipes. This time of year I miss my garden the most. But thank goodness I have friends that share their bounty with me.
ReplyDeleteI love fried zucchini but have never made it at home. It is always a restaurant appetizer choice that we share as a family. You and Jamie certainly took the mystery out of making it for me! I will have to try the recipe myself soon. Thank you both!
ReplyDeleteWhat a delicious sounding zucchini dish. And so simple to make. I can't wait to try it. Thank you, and thank Jamie, for the recipe.
ReplyDeleteSam, I have a low carb recipe for zucchini fritters that I have been wanting to try. Yours and Jamie’s look so good!!!
ReplyDeleteI will pass this on to my caregiver to try. It looks good.
ReplyDeleteThese sound delicious. Thanks
ReplyDeleteThank you for this recipe, it sounds delicious and easy to make. Must try it soon :)
ReplyDeleteSam I'm on a Carb Management program again, and honestly, this is making my mouth water, lol - Looks so good.
ReplyDelete