Zucchini Fritters
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!
Ingredients
- 1 zucchini (peeled and shredded, see note 1)
- 1 egg (large)
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 2 teaspoons dried thyme
- ⅛ cup parmesan (20 grams)
- ⅛ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon dry onion flakes
- ¼ cup oil (for frying)
Instructions
- 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.
- Perfect for frying with little oil.
Nutrition
Calories: 47 kcal (2%), Carbohydrates: 4 g (1%), Protein: 1 g (2%), Fat: 3 g (5%), Saturated Fat: 0.4 g (3%), Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Trans Fat: 0.01 g, Cholesterol: 11 mg (4%), Sodium: 103 mg (4%), Potassium: 77 mg (2%), Fiber: 0.4 g (2%), Sugar: 1 g (1%), Vitamin A: 76 IU (2%), Vitamin C: 4 mg (5%), Calcium: 20 mg (2%), Iron: 1 mg (6%)
Tried this recipe?Let us know how it was!
