Crispy Zucchini Fritters
Delicious crispy zucchini fritters made tasty with parmesan, perfect for a light meal.
Equipment
- box grater
- Non-stick pan
- spatula
- Oven
- Mixing bowl
Ingredients
Zucchini
- 500 g zucchini (2 medium ~23cm/9" long)
- 1 teaspoon salt
Batter
- 1 large egg
- 2 stalks green onions halved then finely sliced
- ¼ cup parmesan grated (fresh or store bought)
- 1 clove garlic large, minced
- ½ cup flour (75 g)
- ½ teaspoon baking powder
- a pinch pepper
- 4 tablespoon olive oil separated
For Serving
- yoghurt or sour cream
- more chopped green onions
Instructions
Zucchini Preparation
- Grate zucchini using a box grater. Grate on the diagonal so you get long strands.
- Place in a bowl and sprinkle with salt. Mix, then leave for 10 minutes+.
- Squeeze out excess water using hands (or bundle up tea towel) then place zucchini in a bowl.
Batter Preparation
- Preheat oven to 200F/100C (for keeping fritters warm). Place rack on tray.
- Add egg, green onions, parmesan and garlic into the zucchini bowl. Mix to combine.
- Scatter over flour and baking powder, and add pinch of pepper. Mix until flour is just incorporated.
Cooking
- Heat 2 tablespoon oil in a non stick pan over medium high heat. Drop ¼ cup batter in the pan.
- Flatten lightly with spatula to about 1cm / ⅘" thick.
- Cook for 3 minutes until underside is deep golden. Flip and cook the other side for 3 minutes. Transfer to tray.
- Repeat with remaining batter.
- Serve immediately with a dollop of yoghurt or sour cream and garnish of extra green onions if desired.
Notes
Batter consistency is key; adjust as necessary depending on zucchini moisture. Best served fresh, but reheating tips provided.
Nutrition
Serving: 1fritterCalories: 162kcalCarbohydrates: 15gProtein: 4gFat: 10gSaturated Fat: 2gSodium: 200mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 10mgCalcium: 50mgIron: 1mg
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