Description
Irresistible Zucchini Fritters are crispy, savory, and surprisingly easy to make! My family’s favorite, perfect for a light dinner or tasty side.
Ingredients
Scale
- Garden Fresh Goodies:
- 2 medium zucchinis, grated
- 1/2 red onion, finely diced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Flavor Boosters:
- 1/2 cup crumbled feta cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- Binding Basics:
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/2 teaspoon baking powder
- Frying Essentials:
- 1/4 cup olive oil, or vegetable oil, for frying
Instructions
- Prep Your Zucchini Perfectly:: First things first, grate your zucchini. I use the large holes on my box grater. Then, and this is critical for truly Irresistible Zucchini Fritters, you gotta squeeze out that water! Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze, squeeze, squeeze until you think no more water could possibly come out. You’ll be surprised how much liquid lurks in there. This step is non-negotiable for crispy fritters, trust me on this one, I’ve learned the hard way!
- Mix Up the Batter:: In a big bowl, combine your super-dry grated zucchini with the finely diced red onion, fresh dill, parsley, and crumbled feta. Give that a good stir. In a separate smaller bowl, whisk together the flour, eggs, baking powder, garlic powder, salt, and pepper until it’s just combined. Don’t overmix, or your fritters might get tough. Then, pour the wet mixture over the zucchini mixture and gently fold everything together until it’s just evenly coated. We’re looking for a thick, scoopable batter here.
- Forming Your Irresistible Zucchini Fritters:: Heat about a quarter-inch of olive oil in a large non-stick skillet over medium heat. While the oil is heating, start forming your fritters. I usually use a large spoon or a small ice cream scoop to drop spoonfuls of the mixture into my palm, then gently flatten them into patties, about 2-3 inches wide and half an inch thick. Don’t make them too big, or they’ll be harder to cook through. This part can get a little messy, but it’s part of the fun, right?
- Frying the Irresistible Zucchini Fritters:: Once your oil is shimmering (but not smoking!), carefully place the zucchini patties into the hot oil, making sure not to overcrowd the pan. I usually do 3-4 at a time. Let them cook for about 3-4 minutes per side, until they’re beautifully golden brown and crispy. Peek underneath with a spatula to check the color. If they’re browning too fast, just lower the heat a bit. You want that perfect crunch!
- Drain and Season:: As each batch of Irresistible Zucchini Fritters finishes cooking, transfer them to a plate lined with paper towels to drain any excess oil. This is important for keeping them crispy! While they’re still warm, I like to sprinkle a tiny bit more flaky sea salt over them, just a pinch, to really make those flavors pop. The kitchen usually smells amazing at this point, all savory and fresh!
- Serve Warm & Enjoy:: These fritters are best served warm, straight from the pan. I often whip up a quick lemon-dill yogurt sauce or just serve them with a dollop of sour cream or a squeeze of fresh lemon. They’re so versatile! Watching everyone gobble them up after all that squeezing and frying? That’s the best part, honestly. They look so inviting, golden and speckled with green herbs and white feta.