Yield: 8 Fritters
Zucchini Fritters
This crispy zucchini fritters recipe with garlic, parmesan, and Italian seasoning is an easy 20-minute appetizer and side dish. These golden-brown fritters are perfectly crunchy on the outside, while still being tender and full of flavor on the inside.
Ingredients
- 3 cups shredded zucchini
- 1 cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- ⅓ cup mayonnaise
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 to 3 tablespoons avocado oil, for frying
Optional Toppings
- Sour cream, tzatziki, or Greek yogurt
- Green onions, sliced
- Creamy Tajin sauce
- Lemon wedges
Instructions
- Using a box grater, vegetable shredder or food processor, shred the zucchini and place it in a tea towel or cheese cloth. Squeeze as much water from the zucchini as you can. Discard the zucchini water.
- In a large bowl, add the zucchini, breadcrumbs, parmesan cheese, mayonnaise, egg, garlic powder, Italian seasoning, salt and pepper. Mix to combine, until all ingredients are blended together.
- Measure out 1/3 cup of the zucchini mixture and using your hands, for it into a round ball. Place it on a sheet tray and press to flatten. The flatter you make them, the quicker they will cook. Repeat until all the fritters are ready to fry.
- In a large skillet, heat enough oil to cover the bottom of the pan over medium-high heat. Once the oil is hot, carefully place the fritters into the hot oil. Turn the heat down to medium. Cook for 4 minutes, then flip and cook for 4 more minutes. (If you have extra thin fritters, you may need to flip after 3 minutes.) I use a spatula to gently move them around as they fry, so they do not stick to the bottom of the pan.
- Serve immediately. Try serving with a little fresh lemon juice squeezed on top, chopped green onions and sour cream.
Notes
Store: Place cooled fritters in an airtight container and store in the fridge for up to 4 days. To reheat them, microwave for up to a minute or until warm. For maximum crispiness, use the air fryer at 400°F for 2-3 minutes.
Freeze: This method works if you freeze them raw. Freeze the raw patties in the baking sheet for 1-2 hours or until firm. Transfer to a freezer bag and freeze for up to 2 months. Cook straight from frozen but add 1-3 minutes of cooking time.
Panko Breadcrumbs: While you can use regular breadcrumbs, I much prefer Panko breadcrumbs as they are coarser and add more texture. Halve the amount of Italian seasoning in the recipe if you use Italian breadcrumbs.
More Veggies: Swap half of the zucchini for shredded yellow squash or carrots. You can also add a heaping cup of fresh or frozen corn kernels!
Extra Cheesy: Add 1/2 shredded cheddar or mozzarella into the zucchini mixture for more savoriness and a melty, cheesy bite.
Air Fry or Bake: Spray the patties with cooking spray and cook them at 400°F for 3 to 5 minutes per side or until golden. You can also bake the fritters at 400°F for about 20 minutes, flipping halfway through.
Crispier Fritters: For extra crispiness, you can coat the fritters lightly in all-purpose flour, breadcrumbs or cornmeal before frying.
Nutrition
Serving: 1 serving, Calories: 163kcal, Carbohydrates: 9g, Protein: 4g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 30mg, Sodium: 330mg, Potassium: 272mg, Fiber: 1g, Sugar: 3g, Vitamin A: 249IU, Vitamin C: 16mg, Calcium: 65mg, Iron: 1mg