Bluegrass Seniors Magazine
Recipes
Crispy Zucchini Fritters
Crispy Zucchini Fritters
Golden on the outside and tender on the inside, these zucchini fritters are a great way to use up fresh garden squash. They’re quick to make, easy to enjoy, and go perfectly with a dollop of sour cream or a sprinkle of herbs.
Ingredients:
- 2 medium zucchini, grated
- ½ teaspoon salt
- ¼ cup finely chopped onion
- 1 large egg
- ¼ cup grated Parmesan cheese
- ½ cup all-purpose flour
- ¼ teaspoon garlic powder (optional)
- Salt and pepper to taste
- Oil for frying (vegetable or olive oil)
- Optional toppings: sour cream, chopped chives, or fresh dill
Instructions:
- Prepare the zucchini: Grate the zucchini into a bowl. Sprinkle with salt and let sit for 10 minutes. Then, use a clean kitchen towel or paper towels to squeeze out as much moisture as possible.
- Mix the batter: In a medium bowl, combine the drained zucchini, onion, egg, Parmesan, flour, garlic powder (if using), salt, and pepper. Mix until well combined. The mixture should hold together but still be moist.
- Cook the fritters: Heat a thin layer of oil in a skillet over medium heat. Drop spoonfuls of the zucchini mixture into the pan and flatten gently with a spatula. Cook for 3–4 minutes per side, or until golden brown and crispy.
- Drain and serve: Remove from the pan and place on a paper towel-lined plate to drain any excess oil. Serve warm with sour cream, fresh herbs, or your favorite dipping sauce.
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