Description
These crispy and flavorful Zucchini Fritters are a perfect savory snack or side dish, combining grated zucchini and onion with Parmesan and green onions, lightly fried to golden perfection and served with a dollop of sour cream or Greek yogurt.
Ingredients
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
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ⅓ cup freshly grated Parmesan
- 1 teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
Wet Ingredients
- 1 large egg
- ½ cup whole milk
- Vegetable oil, for frying
For Serving
- Flaky salt
- Sour cream or Greek yogurt
Instructions
- Strain the zucchini: 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 small yellow onion over the lined strainer. Sprinkle the grated veggies evenly with ¾ teaspoon kosher salt and gently toss to combine. Allow the mixture to sit for 10 minutes so the salt can draw out excess moisture. After resting, gather the edges of the cheesecloth and wring out as much liquid as possible to prevent soggy fritters.
- Make the batter: In a large bowl, whisk together the all-purpose flour, baking powder, chopped green onions, and freshly grated Parmesan cheese. Add the large egg, whole milk, garlic powder, and freshly cracked black pepper, mixing until just combined. Then fold in the well-drained zucchini and onion mixture thoroughly, ensuring the batter holds together.
- Cook the fritters: Pour vegetable oil into a large, deep skillet to a depth of about ½ inch. Heat the oil over medium-high heat until hot but not smoking. Working in batches to avoid overcrowding, spoon ¼ cup portions of the batter into the skillet. Use a fork to gently spread each portion into rounds about ½-inch thick. Fry each side for 3 to 4 minutes, or until golden brown and crispy. Transfer cooked fritters to a paper towel-lined plate to absorb excess oil, and sprinkle immediately with flaky salt. Repeat until all the batter is cooked.
- Serve warm: Serve the zucchini fritters warm, accompanied by a side of sour cream or Greek yogurt for dipping to complement the savory flavors.
Notes
- Be sure to thoroughly wring out the zucchini and onion mixture to avoid watery batter and soggy fritters.
- If using plain yogurt instead of sour cream, Greek yogurt is preferred for its thickness and tang.
- The batter can be cooked in batches and kept warm in a low oven if preparing for a crowd.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and ensure the baking powder is gluten-free.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
