These zucchini fritters offer a harmonious blend of fresh flavors and textures. Grated zucchini meets rich Parmesan and creamy Mozzarella to create a deliciously crispy yet tender treat. A touch of garlic enhances the taste, making each bite a delightful experience perfect for a snack, appetizer, or side dish.

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I love experimenting with flavors in my kitchen and these zucchini fritters are one of my absolute favorites. I usually start with 2 medium zucchinis, grated to get about 4 cups of fresh, nutritious veggie goodness.

Zucchini is low in calories and full of fiber which makes these fritters a perfect clean eating appetizer. I mix in a 1/2 teaspoon of salt, 2 large eggs lightly beaten, and 1/3 cup of all-purpose flour for binding.

Next comes the flavor boost with 1/3 cup grated Parmesan cheese and 1/4 cup shredded Mozzarella cheese that adds an extra cheesy bite, along with a minced clove of garlic for that slight kick. I finish it off with a dash of freshly ground black pepper.

I pan fry them in olive oil until they turn crispy on the outside but remain soft inside. They also make a great food day at work snack or a fun finger food when you have huge zucchinis to use up.

Enjoy!

Why I Like this Recipe

1. I really love how the flavors mix together in this recipe — the fresh zucchini and the blend of Parmesan and Mozzarella give it a unique cheesy taste that just hits the spot for me.
2. I like that it turns out crispy on the outside but stays soft on the inside, which makes each bite interesting and satisfying.
3. I appreciate how simple it is to make even though it feels a bit fancy, and I dont have to spend a lot of time in the kitchen to get an impressive result.
4. I enjoy the delicious aroma that fills the kitchen while its cooking; it makes me feel excited even before i take my first bite.

Ingredients

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Zucchini: They’re a good source of fiber and vitamins that adds a fresh, mild taste.
Eggs: They deliver essential protein and help bind ingredients while adding extra richness.
All-purpose flour: Gives you necessary carbs that helps to build structure and a crispy texture.
Parmesan cheese: It adds a salty, savory kick while boosting the overall flavor profile.
Mozzarella cheese: Brings a mild, melty goodness that compliment the crispy fritters.
Garlic: Offers a zesty punch and natural antioxidants for extra health benefits.
Salt: Enhances flavor and balances the ingredient mix with a hint of savory taste.
Olive oil: Provides healthy fats for frying, giving the dish a crisp, delish finish.

Ingredient Quantities

2 medium zucchinis, grated (about 4 cups of zucchini)

1/2 teaspoon salt

2 large eggs, lightly beaten

1/3 cup all-purpose flour

1/3 cup grated Parmesan cheese

1/4 cup shredded Mozzarella cheese

1 clove garlic, minced (optional)

Freshly ground black pepper, to taste

Olive oil for pan frying

How to Make this

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1. Start by grating 2 medium zucchinis into a large bowl (you should get about 4 cups) and add 1/2 teaspoon salt over them. Let it sit for 5 minutes so the salt can draw out extra water.

2. After the zucchinis have released some liquid, use a clean kitchen towel or paper towels to squeeze out as much water as possible. This will help the fritters get crispy.

3. In a separate bowl, lightly beat 2 large eggs.

4. Add 1/3 cup all-purpose flour to the eggs and mix until smooth.

5. Stir in 1/3 cup grated Parmesan cheese and 1/4 cup shredded Mozzarella cheese. If you like garlic, mix in 1 minced clove (this is optional).

6. Now, add the egg mixture to the zucchini. Sprinkle in some freshly ground black pepper, and stir everything together until well combined.

7. Heat a couple tablespoons of olive oil in a non-stick frying pan over medium heat.

8. Scoop about 2-3 tablespoons of the zucchini batter into the pan, flattening it slightly to form a nice round fritter.

9. Cook each fritter for about 3-4 minutes on one side until it gets a crispy golden crust, then flip it carefully and cook for another 3-4 minutes.

10. Once cooked, place the fritters on a paper towel to drain any excess oil, then serve warm and enjoy the extra cheesy bite!

Equipment Needed

1. Grater – to grate the zucchinis
2. Large bowl – for holding the grated zucchini
3. Clean kitchen towel or paper towels – to squeeze out extra moisture
4. Separate mixing bowl – for beating eggs and mixing in the remaining ingredients
5. Measuring cups and spoons – for accurate ingredients measurement
6. Whisk or fork – for lightly beating the eggs
7. Non-stick frying pan – for cooking the fritters evenly
8. Spatula – to flip the fritters carefully
9. Plate and extra paper towels – to drain excess oil after frying

FAQ

Q: How do I get rid of extra water in the zucchini?

A: After grating the zucchini, sprinkle it with salt and let it sit for about 10 minutes. Then, squeeze out as much water as possible with your hands or a clean cloth.

Q: Can I use a different type of flour?

A: Sure, you can use whole wheat flour or a gluten free option but the texture might be a little different than with all-purpose.

Q: How do I know when they are done cooking?

A: Frying them for about 3-4 minutes on each side should get them golden and crispy. They should firm up and be slightly browned on both sides.

Q: What can I do if my fritters fall apart?

A: Make sure you squeeze out excess water from the zucchini and mix the ingredients well. If theyre still crumbling, try chilling the mixture for 15 minutes to help it bind better.

Q: Can I add other ingredients for extra flavor?

A: Absolutely, you can throw in some chopped herbs like basil or parsley. Just make sure not to overload it so the fritters still hold together.

The BEST Zucchini Fritters Recipe Substitutions and Variations

If you cant get fresh zucchinis, try using yellow squash. It might be a little sweeter but works pretty good.
For eggs, you can mix 1 tablespoon of flaxseed meal with 3 tablespoons water to replace one egg if you need a vegan option.
Instead of all-purpose flour, you could use chickpea flour instead. Its gluten free and gives a different flavor and texture.
If you dont have Parmesan, Pecorino Romano is a great substitute offering a sharper taste.
You can swap olive oil with avocado oil. Its similar in flavor and has a high smoke point which is perfect for frying.

Pro Tips

1. Make sure you squeeze out as much water from the zucchinis as possible. If you dont, the fritters might turn out a bit soggy instead of crispy.

2. When frying, keep your heat at a steady medium temperature. Too high and you’ll burn the outsides before the middle is cooked, too low and they might soak up too much oil.

3. Feel free to add extra seasonings or herbs like basil or even a pinch of red pepper flakes. It can give the fritters a bit of extra punch and makes ’em super yummy.