Description
These zucchini fritters are crispy, savory, and packed with fresh zucchini, Parmesan cheese, and herbs. Perfect as an appetizer, snack, or light meal served with sour cream or tzatziki.
Ingredients
Scale
- 2 medium zucchini, grated and drained
- 2 large eggs
- 1/3 cup grated Parmesan cheese
- 1/4 cup all-purpose flour (can substitute with gluten-free flour)
- 1/2 tsp baking powder
- 2 green onions, thinly sliced
- Salt and pepper, to taste
- 1/2 tsp dried oregano (optional)
- Cooking oil for frying
- Optional toppings: Sour cream, tzatziki
Instructions
- Grate & Drain Zucchini: Grate the zucchini using a box grater or food processor. Place in a clean kitchen towel or cheesecloth and squeeze out as much water as possible.
- Mix Batter: In a large bowl, combine the drained zucchini, eggs, and green onions. In another bowl, whisk together the flour, Parmesan cheese, baking powder, salt, and oregano. Mix dry ingredients into the zucchini mixture until just combined.
- Pan-Fry: Heat a few tablespoons of oil in a non-stick skillet over medium heat. Drop spoonfuls of the batter into the skillet and flatten slightly with a spatula. Cook for 2–3 minutes per side or until golden brown and crisp.
- Serve: Drain fritters on paper towels. Serve warm with sour cream or tzatziki if desired.
Notes
You can keep cooked fritters warm in a 200°F (90°C) oven while frying the rest. Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Vegetarian
Nutrition
- Serving Size: 2–3 fritters
- Calories: 190
- Sugar: 2g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg