These Zucchini Fritters are made with fresh and healthy zucchini, parmesan, and come together in less than 30 minutes making them a perfect snack, appetizer or even as a base for a lazy day brunch.
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These fritters are also incredibly versatile and in New Zealand zucchini fritters can be found to be served stacked up and topped with poached eggs and hollandaise sauce for a nice twist on the classic brunch benedict.
A stack of these fritters would also be great served alongside a summer dinner with a bunch of dishes because of how light they are and how easily they accompany any kind of fish or meat or even salads.
Ingredients and substitutions for Zucchini Fritters
- Zucchini’s: Fresh zucchini’s or another name is courgettes for the foundation of our fritters, medium sized work best here. Though you could replace with defrosted zucchini's as the moisture gets removed from the produce.
- Eggs: Helping to bind the ingredients together and making the fritters what they are. It is not recommended to replace or omit them in this recipe.
- Flour: Plain flour was used here, though the amount of flour is minimal and acts as a binding agent, so you could replace with bread flour or even a gluten free variety here.
- Parmesan: Salty Parmesan takes this dish to the next level, unless you are lactose intolerant, it’s best not to omit here. You could replace with Asiago or Manchego cheeses.
See recipe card for quantities.
How to make Zucchini Fritters:
Wring it out: Place the grated zucchini in a clean cloth and wring out the excess moisture.
Combine: Place the zucchini and all other ingredients into your bowl and stir together to form the batter.
Heat: Heat a little oil in a heavy based frying pan and ladle in one spoonful of batter, smoothing out.
Golden brown: Cook until golden brown on each side.
Repeat: Continue cooking until all the batter is done.
Plate up: Place on a plate and serve immediately.
Serve: Dig in and enjoy!
FAQ's for the best Zucchini Fritters
There are many ways to perfectly serve your fritters, the images include a quick salsa for some acidity that pairs perfectly (see recipe in recipe notes), but you could absolutely serve topped with poached eggs, a creamy tzatziki or herby yogurt sauce or alongside a feast of barbecue goods.
More summer side dishes you'll love
Zucchini Fritters
Ingredients
- 2 zucchini grated
- 2 eggs lightly beaten
- 40 grams / ¼ cup plain flour
- 1 gram / ¼ teaspoon baking powder
- 30 grams / ¼ cup breadcrumbs
- 11 grams / 2 tablespoons grated parmesan
- 1 handful fresh parsley finely chopped
- Salt and pepper to taste
Instructions
- Place the grated zucchini in muslin cloth or a clean tea towel. Roll tightly and wring the excess water out.
- Place the zucchini in a bowl, add the eggs, flour, baking powder, breadcrumbs, parmesan and parsley and whisk together until combined.
- Heat a little olive oil in a heavy frying pan on medium high heat and place a ladleful of the batter into the frying pan and cook until the edges begin to go a deep golden color.
- Flip and cook until both sides are golden, approximately 1 ½ - 2 minutes each side.
- Continue with the remaining zucchini fritters until the batter is fully cooked.
- Place on a plate and serve whilst hot with a tomato salsa.
- Enjoy!
Notes
- Zucchini’s: Fresh zucchini’s or another name is courgettes for the foundation of our fritters, medium sized work best here. Though you could replace with defrosted zucchini's as the moisture gets removed from the produce.
- Flour: Plain flour was used here, though the amount of flour is minimal and acts as a binding agent, so you could replace with bread flour or even a gluten free variety here.
- Parmesan: Salty Parmesan takes this dish to the next level, unless you are lactose intolerant, it’s best not to omit here. You could replace with Asiago or Manchego cheeses.
- Quick salsa: Take 149 grams / 1 cup of cherry tomatoes and roughly chop into quarters, toss in 1 tablespoon of finely chopped parsley and 1 tablespoon of balsamic vinegar. Serve!
Nutrition
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