Crispy Zucchini Fritters
Crispy Zucchini Fritters made extra tasty with parmesan, light on batter and perfect as a meal.
Equipment
- box grater
- non-stick pan
- spatula
- oven
Ingredients
Zucchini
- 500 g zucchini 2 medium zucchini, approximately 23cm/9 inches long
- 1 teaspoon salt
Batter
- 1 large egg
- 2 pieces green onions halved then finely sliced
- 0.25 cup parmesan grated, fresh or store bought
- 1 clove garlic large, minced
- 0.5 cup flour 75 g
- 0.5 teaspoon baking powder
- pepper pinch
- 4 tablespoon olive oil separated
For Serving
- yoghurt or sour cream
- chopped green onions more for garnish
Instructions
Zucchini
- Grate zucchini using a box grater on the diagonal to get long strands.
- Place grated zucchini in a bowl, sprinkle with salt, mix, and leave for 10 minutes+.
- Squeeze out excess water using hands, then place zucchini in a bowl.
Batter
- Preheat oven to 200F/100C to keep fritters warm; place rack on tray.
- Add egg, green onions, parmesan, and garlic to zucchini bowl, and mix to combine.
- Scatter flour and baking powder over the mixture, add pinch of pepper, and mix until just incorporated.
Cooking
- Heat 2 tablespoon of oil in a non-stick pan over medium-high heat. Drop ¼ cup batter in the pan, forming 3 or 4 mounds.
- Flatten lightly with spatula to about 1cm thick and cook for 3 minutes until golden. Flip and cook the other side for 3 minutes.
- Transfer cooked fritters to the tray and keep warm in the oven. Repeat with remaining batter.
- Serve immediately with a dollop of yoghurt or sour cream and garnish with extra green onions if desired.
Notes
Batter consistency is key: adjust flour or water as necessary based on zucchini juiciness.
Nutrition
Serving: 1fritterCalories: 162kcalCarbohydrates: 11gProtein: 4gFat: 11gSaturated Fat: 2gCholesterol: 30mgSodium: 472mgPotassium: 271mgFiber: 1gSugar: 2gVitamin A: 265IUVitamin C: 14.4mgCalcium: 86mgIron: 1.1mg
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