Description
Crispy, golden zucchini fritters made with parmesan and garlic, served with a smoky chipotle crema. A perfect appetizer, side dish, or light lunch packed with flavor and texture.
Ingredients
Scale
- For the Zucchini Fritters:
- 2 cups shredded zucchini (excess moisture wrung out)
- 1/4 cup all-purpose flour
- 1/4 cup grated parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- Salt and pepper, to taste
- Olive oil, for frying
- For the Chipotle Crema:
- 1/2 cup sour cream
- 1 tablespoon adobo sauce (from canned chipotles)
- 1 teaspoon lime juice
- Salt, to taste
Instructions
- Prep the Zucchini: Place the shredded zucchini in a clean towel or cheesecloth and squeeze firmly to remove as much moisture as possible.
- Make the Batter: In a large mixing bowl, combine the zucchini, flour, parmesan, egg, minced garlic, chopped parsley, salt, and pepper. Stir until well combined.
- Cook the Fritters: Heat 2–3 tablespoons of olive oil in a non-stick skillet over medium heat. Scoop about 2 tablespoons of batter per fritter into the pan and gently flatten. Cook for 3–4 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
- Make the Chipotle Crema: In a small bowl, whisk together the sour cream, adobo sauce, lime juice, and a pinch of salt. Adjust seasoning to taste.
- Serve: Serve the warm fritters with a dollop of chipotle crema on top or on the side for dipping.
Notes
- Make sure to wring out zucchini well to avoid soggy fritters.
- Add a pinch of red pepper flakes for extra heat.
- Crema can be made in advance and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Pan-Fried
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: 2 fritters with crema
- Calories: 190
- Sugar: 2g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg