Zucchini Fritters

Zucchini Fritters allow us to utilize a much beloved ingredient and make it the star when often it is included alongside other summer beauties. Have you ever had these friends? I’d love to know how you serve yours in the comments below!

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.

Though, these 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.

Basically zucchini fritters should be more popular and widely regarded as a go to summer dish and it is actually so easy to whip up a few with the recipe below only taking 15 minutes from start to finish.

How to prepare 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!

Tips for the best Zucchini Fritters

Serving these: There are many ways to perfectly serve your fritters, the images include a quick salsa for some acidity that pairs perfectly (see recipe below in notes), but you could absolutely serve topped with poached eggs, a creamy tzatziki or herby yogurt sauce or alongside a feast of barbecue goods.

Quick salsa: Take 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!

Zucchini Fritters
Recipe by Roamingtaste
Makes 12 fritters

Ingredients:
2 zucchini, grated
2 eggs, lightly beaten
40 grams / 1/4 cup plain flour
1/4 teaspoon baking powder
1/4 cup panko breadcrumbs
2 tablespoons grated parmesan
1 handful fresh parsley, finely chopped
Salt and pepper to taste

Directions:
Place the grated zucchini in muslin cloth or clean tea towel 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 1/2 – 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 great salsa (or see notes for other suggestions).

Enjoy!

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