This is a simple yet flavorful zucchini fritters recipe with an easy prep and quick cooking time. These fried zucchini fritters are best enjoyed warm with a dip!
With your hands, squeeze out as much liquid as you can from the shredded zucchini. Transfer it to a mixing bowl. Add egg, flour, garlic powder, thyme, parmesan, pepper, salt and onion flakes. Mix until everything is well combined.
In a skillet/frying pan, heat the oil. Use a small cookie dough scoop to scoop out the batter and put it in the oil. Flatten it with the back of the scoop (or spoon/spatula).
Cook until the bottom is golden brown, about 2 minutes. Flip over and cook for a further 1-2 minutes or until the bottom is nice golden brown.
Transfer onto a plate lined with a paper kitchen towel to get rid of the excess oil.
Notes
You don’t have to peel the zucchini, if you don’t want to. You will need 1 pound of zucchini (450 grams) or slightly less. If you use more, your batter may turn out too liquidy.
Not good for the oven – dried out after 15 minutes. A crust formed. I turned them halfway through.