These Crispy Zucchini Patties are the ultimate crowd pleaser, perfect for any occasion from casual family dinners to elegant gatherings with friends.
Whipping up these crispy Italian zucchini fritters is an absolute breeze. With just a handful of simple ingredients and a few quick steps, you'll be whipping up a batch of these crispy delights in no time.
Whether you're a seasoned chef or a kitchen newbie, this recipe is foolproof and fun. Once you take a bite of these golden, crispy fritters, you'll be hooked.
Why You Will Love This Crispy Zucchini Patties
Here are some reasons why you will love this unique and delicious dish:
Deliciously crispy texture: The recipe produces zucchini fritters with a beautifully golden and crispy exterior while maintaining a tender interior. The crunchy crust is where much of the savory flavor comes from.
Simple and versatile ingredients: The patties are made with basic pantry staples like zucchini, eggs, flour, and parmesan cheese, making them easy to prepare. You can also customize the recipe by adding different herbs or spices to suit your taste preferences.
Healthier alternative: Zucchini is a nutrient-dense vegetable, and these fritters offer a lighter and more nutritious option compared to traditional fried foods.
Crowd-pleasing flavor: Despite the subtle zucchini taste, the recipe delivers a delightfully savory flavor profile that appeals to a wide range of palates, including picky eaters.
INGREDIENTS
Here’s what you need for this irresistible dish:
- Zucchini: The star ingredient of this recipe, zucchini provides a mild, slightly sweet flavor and a tender texture when grated and cooked into fritters.
- Salt: Used to draw out excess moisture from the grated zucchini, ensuring a crispy texture in the final fritters.
- Eggs: Act as a binding agent, helping to hold the fritter batter together and contributing richness.
- Green Onions: Add a fresh, slightly pungent flavor and a pop of color when finely chopped and mixed into the batter.
- Parmesan Cheese: Provides a savory, umami flavor and helps create a crispy exterior when the fritters are fried.
- Garlic: Lends an aromatic, robust flavor that complements the other ingredients perfectly.
- All-Purpose Flour: The main dry ingredient, flour helps bind the batter and creates a crispy outer layer when fried.
- Baking Powder: A leavening agent that helps the fritters achieve a light and fluffy interior texture.
- Black Pepper: Adds a subtle heat and depth of flavor to the fritters.
- Olive Oil: Used for frying the fritters, olive oil helps create a crispy, golden-brown exterior while keeping the inside tender.
How To Make Zucchini Fritters
These zucchini patties couldn’t be easier! Just follow these steps:
- Grate the Zucchini: Using a box grater, grate the zucchini diagonally to create long strands. Transfer the grated zucchini to a bowl and sprinkle with salt. Toss to combine and let sit for 10 minutes or more to allow the salt to draw out excess moisture.
- Squeeze Out Excess Moisture: After the zucchini has released some of its moisture, use your hands or a towel and squeeze out the excess liquid. Transfer the squeezed zucchini to a separate bowl.
- Prepare the Oven and Baking Tray: Preheat your oven to 100°C/200°F. Place a wire rack on a baking tray, which will help keep the fritters crispy while keeping them warm.
- Make the Batter: In the bowl with the zucchini, add the eggs, chopped green onions, grated parmesan, and minced garlic. Mix well to combine. Sprinkle the flour and baking powder over the mixture, avoiding dumping it all in one spot. Add a pinch of black pepper and gently mix until the flour is just incorporated. The batter should be thick but soft.
- Cook the Fritters: Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat (or medium if your stove is very hot). Using an ice cream scoop or ¼ cup measure, drop the batter into the hot pan, forming 3 or 4 mounds. Gently flatten each mound with a spatula to about 1cm/4/5" thickness.
- Fry the Fritters: Cook the fritters for 3 minutes until the underside is deep golden brown, adjusting the heat if browning too quickly. Flip and cook the other side for another 3 minutes.
- Keep Warm: Transfer the cooked fritters to the prepared wire rack on the baking tray and keep warm in the oven while you cook the remaining batter, adding more oil to the pan as needed.
- Serve: Once all the fritters are cooked, remove them from the oven and serve immediately with a dollop of yogurt or sour cream and garnished with extra chopped green onions, if desired.
Tips For The Best Crispy Zucchini Fritters
By following these tips, you'll be well on your way to creating crispy zucchini patties that are sure to impress your family and friends.
- Grate the Zucchini Properly: Grate the zucchini diagonally using a box grater to create long strands. This technique ensures that the zucchini strands hold their shape and texture better during cooking, resulting in a more appealing and cohesive fritter.
- Don't Skip the Salting Step: Salting the grated zucchini and letting it sit for at least 10 minutes is crucial. This process draws out excess moisture, preventing the fritters from becoming soggy and ensuring a crispy texture.
- Squeeze Out The Moisture: After salting, be sure to squeeze out as much moisture as possible from the grated zucchini. Use your hands or a clean tea towel to wring out the excess liquid. This step is essential for achieving the perfect batter consistency and crispy fritters.
- Don't Overcrowd the Pan: Cook the fritters in batches, leaving enough space between them to ensure even browning and prevent them from steaming instead of frying.
- Garnish and Serve Immediately: For the best texture and flavor, garnish the fritters with yogurt or sour cream and chopped green onions, and serve them immediately while they're hot and crispy
How To Store
Here’s how to store them
Storing: These fritters are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: To freeze the fritters, arrange them in a single layer on a baking sheet and place them in the freezer until completely frozen about 2 hours. Once frozen, transfer the fritters to an airtight container or ziplock bag, and store them in the freezer for up to 3 months.
Reheating: Preheat your oven to 400°F (200°C). Place the fritters on a baking sheet lined with parchment paper or a wire rack, and bake for 5-7 minutes, or until heated through and crispy.
Crispy Zucchini Patties
Did you like the recipe?
Click on a star to rate it!
Ingredients
- 680 g/1.5lbs zucchini around 2 medium, approximately 23cm/9" in length
- 1.5 teaspoon salt
- 1.5 large eggs
- 3 green onions halved and finely chopped
- 95 g/0.38 cup freshly grated parmesan cheese
- 1.5 large garlic cloves minced
- 112 g/0.75 cup all-purpose flour
- 0.75 teaspoon baking powder
- A pinch of ground black pepper
- 90 ml/6 tablespoon olive oil divided
Instructions
- Grate the zucchini diagonally using a box grater to create long strands. Transfer to a bowl and sprinkle with salt. Toss to combine and let sit for 10 minutes or more.
- Squeeze out the excess moisture from the grated zucchini using your hands or a clean paper towel. Transfer the squeezed zucchini to a separate bowl.
- Preheat your oven to 100°C/200°F. Place a wire rack on a baking tray to keep the fritters crispy while keeping them warm.
- In the bowl with the zucchini, add the eggs, chopped green onions, grated parmesan, and minced garlic. Mix well to combine.
- Sprinkle the flour and baking powder over the zucchini mixture, avoiding dumping it all in one spot. Add a pinch of black pepper and gently mix until the flour is just incorporated. The batter should be thick but soft.
- Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat (or medium if your stove is very hot).
- Using an ice cream scoop or ¼ cup measure, drop the batter into the hot pan, forming 3 or 4 mounds. Gently flatten each mound with a spatula to about 1cm/4/5" thickness.
- Cook for 3 minutes until the underside is deep golden brown, adjusting the heat if browning too quickly. Flip and cook the other side for another 3 minutes.
- Transfer the cooked fritters to the prepared wire rack on the baking tray and keep warm in the oven while you cook the remaining batter, adding more oil to the pan as needed.
- Serve the crispy zucchini fritters immediately with a dollop of yogurt or sour cream and garnished with extra chopped green onions, if desired.
Notes
- Batter consistency is crucial for achieving the perfect fritter texture. If the batter seems too runny, add a touch more flour to prevent soggy fritters. If it's overly thick, add a splash of water to loosen it up. The moisture content of the zucchini can vary, so adjust as needed.
- This recipe is adapted from Simply Recipes via Smitten Kitchen, with the addition of parmesan for extra crispiness and flavor, and garlic for a savory punch.
- The zucchini flavor is subtle in these fritters, with the golden crust providing most of the savory taste. The batter doesn't need extra salt if you've salted the zucchini and used parmesan. However, if omitting the parmesan, add a pinch of salt to the batter.
- For best results, serve the fritters fresh and hot. To reheat leftovers, place them on a wire rack in a scorching hot oven (250°C/480°F or as high as your oven goes) for 5 minutes, or pan-fry them lightly in a little oil to re-crisp and rewarm.
Nutrition
Frequently Asked Questions
Can I make these fritters gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend or almond flour for a gluten-free version.
Can I use different vegetables instead of zucchini?
Absolutely! You can try grating and squeezing other vegetables like carrots, potatoes, or even a combination for a unique twist.
How do I prevent the fritters from falling apart?
Ensure that you don't overmix the batter, and let the grated zucchini sit with salt to release excess moisture before draining it out. This will help bind the fritters together.
Isabella
These crispy zucchini patties are delicious and easy to make! Thank you <3