Description
These crispy and savory Zucchini Fritters are a perfect appetizer or side dish, featuring grated zucchini and onion mixed with parmesan and green onions, lightly fried to golden perfection and served with a tangy sour cream dip.
Ingredients
Scale
Vegetables
- 1 pound zucchini, (about 3 medium)
- 1 small yellow onion
- 2 green onions, white and green parts, chopped
Dry Ingredients
- ¾ teaspoon kosher salt
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ⅓ cup freshly grated Parmesan
- 1 teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
Wet Ingredients
- 1 large egg
- ½ cup whole milk
For Frying and Serving
- Vegetable oil, for frying
- Flaky salt, for serving
- Sour cream or Greek yogurt, for serving
Instructions
- Prepare Vegetables: Set a strainer over a large bowl and place a cheesecloth, nut bag, or tea towel on top. Grate the zucchini and onion over the cheesecloth. Sprinkle all over with the kosher salt and gently toss to combine. Let the grated veggies sit for 10 minutes to draw out moisture, then gather the cheesecloth around the veggies and wring out as much liquid as possible.
- Make Batter: In a large bowl, combine the flour, baking powder, chopped green onions, and freshly grated Parmesan cheese. Stir in the egg, whole milk, garlic powder, and freshly cracked black pepper until smooth. Add the drained zucchini and onion mixture and stir until well combined, forming a thick batter.
- Heat Oil and Fry Fritters: Pour ½ inch of vegetable oil into a large deep skillet and heat over medium-high heat until hot. Working in batches, drop ¼ cup portions of the batter into the oil. Using a fork, carefully spread each portion into rounds about ½-inch thick. Cook for 3 to 4 minutes per side until golden brown and crisp. Transfer fritters to a paper towel-lined plate to drain excess oil and sprinkle with flaky salt while still warm.
- Serve: Serve the zucchini fritters warm with sour cream or Greek yogurt on the side for dipping. Enjoy as an appetizer or side dish.
Notes
- Wringing out excess moisture from the zucchini is essential to prevent soggy fritters.
- You can substitute whole milk with a plant-based milk for a dairy-free option, but it might alter texture slightly.
- Parmesan adds a nice depth of flavor; feel free to use Pecorino Romano or another hard cheese.
- Cook fritters in batches to avoid overcrowding the pan, which helps achieve a crispy crust.
- Leftover fritters can be kept in the refrigerator and reheated in a skillet to retain crispness.
Nutrition
- Serving Size: 1 fritter
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
