Crispy Zucchini Patties
Elevate your zucchini fritters with an extra crispy and flavorful twist—Parmesan cheese! These fritters boast a delightful crunch on the outside and a moist, non-soggy interior. What's more, they're delicately coated with just enough batter to bind everything together. Perfect for serving as a light-ish meal for two!
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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
Calories: 162kcalCarbohydrates: 11gProtein: 4gFat: 11gSaturated Fat: 2gCholesterol: 30mgSodium: 472mgPotassium: 271mgFiber: 1gSugar: 2gVitamin A: 265IUVitamin C: 14.4mgCalcium: 86mgIron: 1.1mg
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