Zucchini Fritters
Zucchini fritters are crispy and flavorful patties that make a delicious appetizer, lunch, dinner, or snack. They are loaded with thinly sliced zucchini and prepared with flour, egg, Parmesan cheese, and herbs. In the summer, I actually use zucchini flowers to make these fritters, but since they are out of season, I use the zucchini itself. To slice the zucchini lengthwise, you can use a peeler or a Mandolin. Lightly salt and allow to sit in a colander to drain excess water for 30 minutes; before preparing your batter, squeeze the zucchini slices in a paper towel to release any excess water.
The batter will bind the zucchini and prevent them from falling apart while frying in the skillet. When frying foods, I use avocado oil as it is a high-heat oil. I shallow fry by using a small amount of oil to cover the bottom of the pan. The oil is hot before adding the fritters allowing them to be crisp and brown in the hot skillet. I allow the fritters to sit on a paper towel to drain and soak any excess fat and oil after removing them from the skillet.
These zucchini fritters are a great way to make use of fresh, abundant zucchini from your garden. They make an easy grab-and-go snack, lunch, or dinner, especially when paired with Parmesan Dinner Rolls.
Yields: 1 dozen
Ingredients:
4 zucchini, thinly sliced lengthwise with a peeler or Mandolin
¾ cup all-purpose flour
2 tablespoons freshly grated Parmesan cheese
2 eggs
Pinch salt
Pinch of Italian seasoning
Oil for frying
Instructions:
Instructions:
- Slice zucchini lengthwise using a peeler or a Mandolin. Lightly salt and allow to sit in a colander to drain excess water for 30 minutes; before preparing your batter, squeeze the zucchini slices in a paper towel to release any excess water.
2. In a medium bowl, combine flour, eggs, Parmesan cheese, salt, and Italian seasoning.
3. Add oil into a cast-iron skillet on medium-high heat.
4. Use a heaping tablespoon to scoop batter and transfer into the hot oil pan.
5. Fry half the zucchini batter in the pan at one time. Cook for 3 minutes on each side until golden brown.
6. Remove the oil fritters and place them on a large flat plate lined with a paper towel to drain excess oil.
7. Serve warm and pair with Parmesan and Herb Dinner Rolls.
