If you like your fritters crispy on the outside and moist but not soggy on the inside, then you’re going to LOVE these Zucchini Fritters! The trick for extra crisp (and flavour!) is to add a touch of parmesan. This is a terrific quick and easy meal that’s super economical!
I have a theory that you can fritter anything. And frittata anything.
Today, we’re frittering.
The thrifty side of me revels in the fact that you can take 2 unruly discounted zucchinis and a handful of pantry staples and end up with a stack of these golden crispy fritters that are can’t-stop-eating-them delicious. It’s pretty amazing, isn’t it?
THE PATH TO CRISPY FRITTERS
That you want crispy outsides goes without saying – there’s nothing sadder than a towering stack of soggy fritters.
But we also need to get the inside right. We want moist insides but not soggy and certainly not dry. Though if I had to choose from the lessor of two evils, I’d take dry over soggy insides – because at least I could douse them in inordinate amounts of yogurt or sour cream to make them palatable.
However, soggy insides I cannot bear and they can’t be salvaged.
And the only path to avoid soggy insides + achieve those crispy outsides is to wring out the excess liquid from the zucchini. Grate, salt, leave aside for 10 minutes, then wring out the excess liquid.
PARMESAN FOR CRISP AND FLAVOUR!
In addition to removing the excess water from the zucchini, I like to add parmesan into the batter. Not only does it add flavour (umami booster!), it ups the crisp factor. Like in these Crispy Parmesan Crusted Potatoes, Parmesan Crusted Chicken and Parmesan Crusted Cauliflower.
These aren’t quite as fully parmesan coated as those, but it’s all in the same spirit: parmesan = crisp – Nagi x
WATCH HOW TO MAKE IT
Crispy Zucchini Fritters
Recipe video above. Zucchini fritters made extra crispy and extra tasty with the addition of parmesan! Crispy on the outside, and moist but not soggy on the inside. Love how these are light on batter – just enough to hold it together. Serves 2 as a light-ish meal.
- 500 g/1 lb zucchini ((2 medium ~ 23cm/9″ long))
- 1 tsp salt
- 1 large egg
- 2 green onions (, halved then finely sliced)
- 1/4 cup parmesan (, grated (fresh or store bought))
- 1 garlic clove (, large, minced)
- 1/2 cup / 75 g flour
- 1/2 tsp baking powder
- Pinch of pepper
- 4 tbsp olive oil (, separated)
- Yoghurt or sour cream
- More chopped green onions
- Grate zucchini using a box grater. Grate on the diagonal so you get long strands.
- Place in a bowl and sprinkle with salt. Mix, then leave for 10 minutes+.
- Squeeze out excess water using hands (or bundle up tea towel) then place zucchini in a bowl.
- Preheat oven to 200F/100C (for keeping fritters warm). Place rack on tray (helps keep crispy)
- Add egg, green onions, parmesan and garlic. Mix to combine.
Scatter over flour and baking powder (don’t dump in one spot), and add pinch of pepper. Mix until flour is just incorporated – batter should be thick but soft (see video, Note 1).
Heat 2 tbsp oil in a non stick pan over medium high heat (or medium if stove is strong). Drop 1/4 cup batter in the pan (ice cream scoop is perfect). Do 3 or 4 mounds.
- Flatten lightly with spatula to about 1cm / 4/5″ thick.
- Cook for 3 minutes until underside is deep golden (adjust heat if browning too quickly). Flip and cook the other side for 3 minutes. Transfer to tray and place in oven to keep warm.
- Repeat with remaining batter.
Serve immediately with a dollop of yoghurt or sour cream and garnish of extra green onions if desired.
1. Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water. It does come down to how juicy / how well the water was removed from the zucchinis. I don’t squeeze the living daylights out of the zucchini, I just use my hands so some moisture is left in them which ends up in the batter.
3. What it tastes like: Zucchini has a pretty neutral flavour so it’s not prominent in this recipe. It tastes savoury with a subtle hint of zucchini. Texture is key in this recipe – the golden crust is where much of the flavour is. The batter doesn’t need extra salt if you salt the zucchini + use parmesan. But if you skip the parmesan, add a pinch of salt into the batter.
4. Nutrition per fritter, assuming 3 of the 4 tbsp of oil ends up in the fritters.
Calories from Fat 81
LIFE OF DOZER
I wanted to share a pic of Dozer bounding around the park but kept missing the shot. Food photos are much easier – they don’t move!!