Zucchini Fritters are an easy way to sneak in some veggies, are light, incredibly simple, and delicious!
These zucchini fritters are a great way to sneak in some veggies and are super light, even though they’re fried. And yes – lightly fried pan foods can still be enjoyed in a healthy diet!
I love this dish whether its an appetizer or dinner because we’re always struggling here to find vegetarian dinners that are truly satisfying. This is for sure one of them! I realized that this is my second post for a recipe that relies heavily on mozzarella, egg, and zucchini – but hey, what can I say? I like what I like.
You can pull this together very quickly as the prep work is minimal and the next step is to mix together the batter and fry them up! They go really well with something light on the side like a salad or some greens since these are nice and crispy. They’re also best eaten right away, but I do have reheating instructions in the recipe since you will probably have leftovers (the batter makes a good amount!).
Because of the zucchini, this sounds like its best made in the summer – but honestly, they’re so flexible for any time of year because they also have that somewhat heavy comforting fried food satisfaction we love in the winter!
Have you ever tried to make fritters before? Sometimes they can fail spectacularly. The first time I tried to make fritters years ago, they came out so badly that I gave up on them for a couple of years. Until recently I played around with them again and now feel so much more comfortable making them! So if the first time you make them it also fails – don’t wait two years to try again!
Here are some tips to help you out:
- Use a great nonstick pan.
- We want these to be on the light side, but still, make sure you have enough oil in the pan so that the fritters don’t fall apart
- Your oil isn’t hot enough: fritters will not crisp up and just end up getting mushy and absorb tons of oil – creating a huge mess. Raise the temp!
- Your oil is way too hot: your outside is browning nice and quick, but when you cut into one, it’s still a bit mushy. Lower your heat just a bit and cook longer on each side.
- Grating the zucchini on a box grater is the easiest and quickest method. Leave the skin right on. And do not even worry about squeezing the extra water out.
- Lastly: top them with some coarse sea salt and ranch dressing!
AS ALWAYS, IF YOU MAKE THIS – PLEASE LEAVE A COMMENT BELOW!
- 2 cups grated zucchini
- ¼ cup chopped onion
- ½ cup all purpose flour
- ½ cup parmesan cheese
- ½ cup shredded mozzarella
- 2 large eggs beaten
- 2 cloves garlic minced
- 1 tsp salt
- 1 tsp ground black pepper
- ¼ cup vegetable oil
- Ranch dressing for dipping
- Minced fresh dill for topping
In a medium bowl, combine the zucchini, onion, flour, parmesan, mozzarella, eggs, garlic, salt and pepper until well combined.
Heat the oil in a large skillet on medium high heat. When hot, drop in 2 tbsp of batter and flatten a bit with a fork. Continue adding fritters until the pan is filled.
Let cook for 2-3 minutes and then flip, cooking another 2-3 minutes on the other side. Place the fritters on a paper towel lined plate to drain excess oil. Repeat with remaining batter.
If the outside of the fritters are browning well before the inside is cooked fully, lower your heat.
Serve alongside rank dressing and top with fresh dill
For best results reheating: heat a small skillet on medium heat and warm up fritters with either a drizzle of oil or nonstick spray to regain crispiness.