Description
These crispy zucchini fritters are a delightful and savory treat, perfect as a snack or side dish. Made with grated zucchini and onion, combined with Parmesan and green onions, then pan-fried to golden perfection. Served with a dollop of sour cream or Greek yogurt, they offer a flavorful and comforting bite that balances freshness with a satisfying crunch.
Ingredients
Scale
Vegetables
- 1 pound zucchini (about 3 medium)
- 1 small yellow onion
- 2 green onions, white and green parts, chopped
Dry Ingredients
- ¾ teaspoon kosher salt (for grating vegetables)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- â…“ cup freshly grated Parmesan
- 1 teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
Wet Ingredients
- 1 large egg
- ½ cup whole milk
For Frying and Serving
- Vegetable oil, for frying (about ½ inch depth)
- Flaky salt, for serving
- Sour cream or Greek yogurt, for serving
Instructions
- Prepare the vegetables: Set a strainer over a large bowl and line it with cheesecloth, a nut bag, or a clean tea towel. Grate the zucchini and the yellow onion over the cloth. Sprinkle the grated mixture with kosher salt and gently toss to combine. Let it sit for 10 minutes to draw out moisture, then gather the cloth and wring out as much liquid as possible to avoid soggy fritters.
- Make the batter: In a large bowl, whisk together the all-purpose flour, baking powder, chopped green onions, and freshly grated Parmesan. Add the egg, whole milk, garlic powder, and freshly cracked black pepper. Stir well to combine, then fold in the drained zucchini and onion mixture until evenly incorporated into the batter.
- Heat the oil and cook fritters: Pour about ½ inch of vegetable oil into a large, deep skillet and heat over medium-high heat until hot but not smoking. Working in batches, drop ¼ cup portions of batter into the oil. Using a fork, gently spread each portion into rounds about ½ inch thick. Fry each side for 3 to 4 minutes or until golden brown and crisp. Transfer fritters to a paper towel-lined plate and immediately sprinkle with flaky salt.
- Serve: Plate the warm zucchini fritters and serve with a side of sour cream or Greek yogurt for dipping to complement their savory flavor.
Notes
- Wringing out the zucchini and onion mixture thoroughly is key to achieving crispy fritters and preventing them from being watery.
- You can substitute Parmesan with Pecorino Romano or a similar hard cheese for a sharper flavor.
- Adjust the thickness of the batter by adding a little more flour or milk as needed for easy scooping and frying.
- These fritters are best served immediately to enjoy their crisp texture; however, they can be kept warm in a low oven if necessary.
- Leftovers can be reheated in a skillet or oven to regain crispiness.
