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These golden zucchini fritters come together in just half an hour and never fail to deliver that craveable crunch. I love making them as a quick lunch or a snack for guests because they taste so fresh from the skillet and pair well with anything creamy and tangy on the side.
I remember the first time I made these after picking up an armful of zucchini at the farmers market. Even the most veggie-skeptical friend was reaching for seconds.
Ingredients
- Shredded zucchini two cups: Freshly grated for best texture Choose firm unblemished zucchini and squeeze dry for crispiness
- Panko breadcrumbs one cup: These add crunch and lightness Stick with Panko for extra crisp fritters
- Eggs two: Large eggs hold the mixture together Farm-fresh eggs give the best richness
- Freshly grated Parmesan cheese one third cup: Gives a nutty salty punch Grate it yourself for maximum flavor
- Shredded mozzarella cheese one quarter cup: Melty richness and mild flavor go beautifully with zucchini
- Garlic cloves two minced: Adds savory aroma and depth Use fresh garlic for that true punch
- Salt and pepper to taste: Freshly cracked pepper and flaky salt bring out every flavor
- Vegetable oil three tablespoons: For frying and crisping up the fritters Use a neutral oil with a high smoke point
Step-by-Step Instructions
- Grate and Prep the Zucchini:
- Grate zucchini over the large holes of a box grater Place it in a mesh bag or cheesecloth and squeeze firmly until barely any liquid drips out This step is vital for a crunchy result
- Combine All Ingredients:
- Add shredded zucchini to a large bowl toss in the Panko breadcrumbs eggs cheeses garlic salt and pepper Use a fork or your hands to gently blend everything together Stop mixing once the ingredients are evenly incorporated
- Shape the Fritters:
- Scoop a heaping tablespoon of mixture for each fritter Press gently between your palms to shape into rounds about half an inch thick and two to three inches wide Lay them on a plate as you form them
- Fry Until Crisp:
- Heat vegetable oil in a large skillet over medium heat When the oil shimmers add fritters with space between each Cook for four to six minutes on the first side without moving until bottoms are deeply golden Flip carefully and let the second side crisp for another four to five minutes
- Serve and Enjoy:
- Transfer hot fritters to a paper towel lined plate Serve immediately topped with a dollop of Greek yogurt or sour cream Sprinkle chopped herbs or more fresh pepper for extra brightness
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Parmesan is my favorite here The way it crisps against the skillet edges reminds me of the cheesy frico my grandma would tuck into our school lunches These fritters always make me think of summer days in her sunny kitchen
Storage Tips
Keep leftover fritters in an airtight container in the fridge for up to three days. For longer storage freeze them on a baking sheet first then transfer to a bag or container once solid. Warm up in a skillet or toaster oven to bring back their crispness never microwave if you want to keep that crunch.
Ingredient Substitutions
No Panko in the pantry Use regular breadcrumbs or even crushed crackers though the texture will be a bit softer. Try swapping mozzarella for cheddar or another easy melting cheese for a new flavor spin. If you want to skip dairy go for nutritional yeast and a plant-based cheese alternative.
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Serving Suggestions
Set out a platter of fritters with little bowls of yogurt herb dip or spicy mayo for dipping. Serve as a side with chicken or fish for a more substantial meal or stack them with a poached egg for brunch. Sometimes I layer them in wraps with roasted veggies and greens for a quick lunch.
Cultural Context
Zucchini fritters are popular across many cultures from Greek kolokithokeftedes to Italian frittelle di zucchine Each region has its twists but the heart of this dish is transforming humble squash into something crisp and comforting. Making them at home feels like carrying on a thrifty delicious tradition.
Common Recipe Questions
- → How do I keep zucchini fritters from turning soggy?
Thoroughly squeeze the grated zucchini to remove excess moisture before mixing with the batter. This step ensures crispness while cooking.
- → What’s the best way to shred zucchini?
Use the large holes of a box grater for an ideal texture. Larger shreds hold together well and create crunchy fritters.
- → Can I substitute the cheeses in this dish?
Yes, try grated cheddar, feta, or Swiss for a different flavor profile. Choose firm cheeses for best results.
- → Which dips pair well with these fritters?
Greek yogurt, sour cream, or a tangy tzatziki sauce complement the savory fritters and add a creamy contrast.
- → What oil works best for frying fritters?
Neutral oils like vegetable or canola oil maintain the fritters’ flavor and ensure even, golden browning.
- → How can I make these fritters gluten-free?
Replace Panko with gluten-free breadcrumbs for a similar crunchy result without gluten content.