Zucchini Fritters

Directions

1. Drain the zucchini. Place shredded zucchini in a large colander and sprinkle with salt. Let it drain for about 10 minutes, then squeeze out any remaining moisture using your hands or a clean dish towel.
2. Prepare the batter. In a large mixing bowl, combine the drained zucchini, flour, Parmesan, egg, scallions, garlic, and black pepper. Mix until well combined.
3. Heat the oil. Heat 2 Tbsp olive oil in a medium skillet over medium-high heat.
4. Form and cook fritters. Scoop about 2 Tbsp of the batter per fritter into the hot skillet and gently flatten each one.
5. Fry until golden. Cook for 2 minutes on one side until golden brown, then flip and cook the other side until golden and crispy.
6. Serve immediately. Remove from the skillet and serve hot, on their own or with a dipping sauce like sour cream or tzatziki.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 25 minutes
• Servings: 4–6
• Difficulty Level: Easy

Variations & Substitutions

• Cheese Options: Swap Parmesan for feta or cheddar for a different flavor.
• Herb Additions: Add fresh dill, parsley, or basil to the batter for a fresh herbal twist.
• Gluten-Free: Use almond flour or gluten-free flour in place of all-purpose flour.
• Baking Option: Bake fritters at 200°C (400°F) for 15–20 minutes, flipping halfway, for a lighter, oil-free version.

Serving Suggestions