Thanks to my Mom for passing down this recipe for Zucchini Fritters. A delicious side dish made of wholesome ingredients, like fresh zucchini, parmesan cheese, parsley and eggs.
Trust me that once you try this recipe for Zucchini Fritters, you will be able to use up all those zucchini from your garden and make this recipe all of the time!
Your whole family will loves these including your kids!
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Tips and Tricks to Making Fluffy Italian Zucchini Fritters
Picking the Right Zucchini
For this recipe for Fluffy Italian Zucchini Fritters, you need to use fresh zucchini. Don't use frozen zucchini. Don't use leftover zucchini that you have already cooked and are lying in the fridge. Fresh, remember!
Preparing the Zucchini for these Fritters
This step is so important, don't skip this step. Using a grater, shred the zucchini and place them in a strainer and then place the strainer in a bowl. Add salt and mix the zucchini. Allow the zucchini to sweat and squeeze. Let rest for 2 hours and return and squeeze the remaining moisture out of the zucchini. You'll find that some of the moisture will have already drained into the bowl before you start squeezing.
Where to Find Parmesan Cheese
I know that this might seem like a stupid section, but it's not written in vein. I know a lot of people who buy their pasta cheeses in the grocery isles. Please don't buy that brand or some no name parmesan cheese in a plastic jar in the pantry isle. Go to the Cheese and Deli counter to get "real" freshly grated parmesan or reggiano cheese. There is nothing more delicious than fresh grated cheese without extra unnecessary ingredients. Once you try fresh, you will never go back.
Planing Ahead and a Trick for this Treat
These fritters aren't something you can whip up in 30 minutes. Although there is a trick if you are in a hurry. If you want to make them properly you need to let them sweat for at least 2 hours to ensure that all the moisture has been squeezed out of them once grated. But, if you are in a hurry, here is a trick. Grate your zucchini, salt them and then get in their with your hands and start squeezing the living daylights out of them squeezing the moisture out. Toss and keep squeezing. Do this over and over again until there isn't anymore moisture left.
Frying Your Zucchini Fritters
You don't need to use a deep fryer for this step. Just fill a frying pan with about half and inch vegetable oil. That much oil should be enough for you to spoon the zucchini patties into the oil and fry on one side. Once brown, flip and brown on the other side. The zucchini will turn a light brown on the outer edge and rise a little.
When they are cooked, you will want to place them in a plate lined with paper towels to soak up the oil. Let them cool completely, before taking a bite out of one of them.
You can use any type of paper towel, like this one here.
These fritters will store very well. Just place them in an airtight container and in the fridge for a maximum of 4 days. They also freeze well. When you want to eat the fritters, thaw them out in the fridge for 24 hours and then warm them up.
Drop a comment below if you made these Fluffy Italian Zucchini Fritters. I’d love to see your pictures as well as know how they turned out. So don’t forget to post them on your Instagram account. Tag me at #girl_with_a_spatula and follow me @girl_with_a_spatula
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Recipe Details
Zucchini Fritters - Pancakes
These Zucchini Fritters are a delicious side dish made of wholesome ingredients, like fresh zucchini, parmesan cheese, parsley and eggs.
Ingredients
- 2 medium zucchini
- 1 clove of garlic
- 1 egg
- ½ cups parmesan cheese
- 1-2 cups flour
- 2 tbsp salt
- 2 tbsp baking powder
- 3 sprigs fresh parsley
- ½ cups vegetable oil for frying
Instructions
- Shred the zucchini using a grater and place in a strainer and place the strainer in a bowl. Season with salt and mix. Place small plate on top of the shredded zucchini and press down to squeeze excess water. Make sure that the strainer is sitting on top of a bowl to catch water.
- Occasionally return to squeeze water out of the zucchini. Set aside for a couple of hours. If you don't have time to spare, just squeeze the life out of the zucchini until they reduce in volume by about half of what you had originally.
- Once the zucchini has drained of excess water, transfer to a dry bowl and add garlic, egg, cheese and parsley.
- Place oil in a medium frypan and once heated to about 180°F degrees. Place mixture in frypan using a spoon and your finger to push the fritter into the oil. Pat the fritter with your spoon to flatten as it begins to fry. Once you see the edges of the fritter get white, you can flip it to cook the other side. Repeat until you have finished with the dough mixture.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 75Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 596mgCarbohydrates: 7gFiber: 0gSugar: 0gProtein: 2g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
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