Zucchini Crispy Fritters Easy (Print-Friendly Version)
Golden, cheesy zucchini fritters with a crisp bite and tender center, served warm with a creamy dip.
# What You'll Need:
→ Base Mixture
01 -
2 cups (approximately 300 g) shredded zucchini, moisture removed
02 -
1 cup (50 g) Panko breadcrumbs
03 -
2 large eggs
04 -
33 g freshly grated Parmesan cheese
05 -
25 g shredded mozzarella cheese
06 -
2 garlic cloves, minced
07 -
Salt, to taste
08 -
Black pepper, to taste
→ For Frying
09 -
3 tablespoons (45 ml) vegetable oil
# How to Make It:
01 -
Grate zucchini using the large holes of a box grater. Transfer to a mesh bag or cheesecloth and firmly squeeze to extract as much liquid as possible.
02 -
In a mixing bowl, thoroughly blend squeezed zucchini with Panko breadcrumbs, eggs, Parmesan cheese, mozzarella, minced garlic, salt, and pepper until evenly incorporated.
03 -
Heat vegetable oil in a large pan over medium heat. Portion the mixture and form into small patties. Carefully place in the pan and fry for 4–6 minutes per side until golden and crisp.
04 -
Remove fritters to a plate lined with paper towel. Serve warm, optionally with Greek yogurt or sour cream, and finish with fresh herbs and a grind of black pepper.
# Additional Tips:
01 -
Thoroughly removing moisture from the zucchini ensures a crispy result.
02 -
Avoid overmixing to maintain a delicate, light texture.