Easy Zucchini Fritters

The word fritter usually conjures up something deep-fried, fat-laden, and overall heavy.
But these Easy Zucchini Fritters are testament that light fritters can be possible.
Grated zucchini joins forces with onion, flour, eggs, and grated Parmesan cheese to make low calorie, delicious little green pancakes that can be a light vegetarian meal or meze or a side dish to any Mediterranean-style chicken, quinoa, or salmon.

Fritters should be crispy on the outside and soft in the middle. If there’s one thing I loathe is soggy fritters, they are a big no-no.
The only path to avoid soggy fritters is to wring out the excess liquid from the zucchini: Grate, salt, leave in the colander for 10 minutes, then wring out.
I know this can be a painful process but there’s no way around it.
Over the years I’ve noticed that kids (i.e., niece and nephew) tend to enjoy quite a bit squeezing the zucchini, so have your children help. It will turn cooking into a fun family activity.

In addition to removing the excess water, I like to add a tablespoon of grated Parmesan cheese to the batter. It both amps up the umami flavor and increases the crisp factor.
I also like to use baking powder, which I believe helps enormously in making lighter fritters. You can leave it out, but do try it, you’ll be surprised by the difference it makes.

These crispy, salty zucchini fritters are best fresh out of the pan served alongside a dollop of sour cream (or Greek yogurt) and chopped green scallions.

Easy Zucchini Fritters                                                                                                                              Print this recipe!

Ingredients
Makes about 12 fritters

2 medium zucchini (or 4 small), grated
1 ½ teaspoons salt, divided
1 small onion (or 2 scallions), minced
1 large egg, lightly beaten
½ cup flour (or GF flour or almond flour)
1 tablespoon grated Parmesan cheese
½ teaspoon baking powder
¼ teaspoon ground black pepper

2 tablespoons vegetable oil, for frying

Directions

Place grated zucchini in a colander, add 1 teaspoon of salt, and toss. Set aside for 10 minutes.
Pick up small handfuls of grated zucchini and squeeze out as much liquid as you can (alternatively you can wrap zucchini in a clean dish towel or a piece of cheesecloth, squeezing and wringing all the moisture you can out of it). This step helps the fritters brown better, even when using less oil. It also keeps them from turning soggy and falling apart in the pan.
Place squeezed zucchini in a bowl and add onion, egg, flour, Parmesan cheese, baking powder, remaining ½ teaspoon of salt, and ground black pepper. Mix until well combined.
Heat two tablespoons of olive in a frying pan (or skillet) over medium-high heat until shimmering. Drop two scant tablespoons of zucchini mixture onto the pan, press them flat with the help of a spatula and cook until golden brown, about 3 minutes per side.
Make only a few fritters at a time, do not crown the pan, so that the oil temperature doesn’t drop.
Drain briefly on paper towels to soak up any excess grease and keep warm.
Serve with Greek yogurt, sour cream, and sprinkle with finely chopped scallions if you like.

Nutrition facts

One fritter yields 54 calories, 3 grams of fat, 6 grams of carbs, and 2 grams of protein.