I initially posted this recipe many years ago and for the longest time now, I’ve been thinking that I oughta give it a bit of a well deserved revamp…
After all, it does remain one of my most popular posts to this day… And with great reason!
Quick and easy to make, these Zucchini Fritters make for a healthy appetizer, side dish, light meal or even snack. They also happen to be a delicious way to sneak veggies into anyone’s tummy while tricking their brains into believing that they are also indulging on tons of their adored carbs!
Hey, I mean they LOOK just like little cakes, after all. You’d think that they are loaded with flour, breadcrumbs, or even mashed potatoes…But nothing could be further from the truth!
But that’s okay… no need to tell anyone that; It’ll be our little secret!
Now for the record, and for the benefit of those of you who have been making this recipe in the past, I haven’t changed the actual recipe one bit. I just made it clearer and re-worded it slightly. But the ingredients are the exact same, and so is the process.
The first thing you’ll need to do is grate a great big pile of zucchini; a total of 450g, or roughly a pound. Personally, I find it easiest to weigh my zucchinis before I start grating them, this way I can choose the ones that will yield the closest to the right amount before I even start grating.
If you didn’t have access to a kitchen scale, though, simply measure out 4 cups of the zucchini after it’s been grated (cuz duh, of course. I mean how would one even measure a whole zucchini, right?) without pressing it down.
Just to give you an idea, you should need about 2 medium-large zucchinis to get the right amount.
Next, you’re gonna want to squeeze the water out of all that grated zucchini. To do that, a nut milk bag is the neatest tool in the world. It really doesn’t cost all that much and makes the job SO MUCH EASIER! Plus, it’s totally washable and reusable too, so it’ll give you years of loyal services; all you need to do is give it a quick wash with dish-washing soap once you’re done using it, wring it to remove excess water and then let it hang to dry.
But if you didn’t have one of ’em nut milk bags, you could also use the tea towel method: just dump your grated zucchini right in the center of a clean tea towel, wrap it up real good and then squeeze the bejesus out of it.
It’s really important that you remove as much of that water as you possibly can, so don’t be afraid to squeeze, squeeze, and then squeeze some more!
Once “dry”, put the zucchini in a medium bowl along with the flour and grated Parmesan cheese. Then, in a separate bowl, combine the eggs, salt, pepper and chili pepper flakes (if using, which really, you totally should!!) and beat until the eggs are slightly frothy; pour this right over Mr. zucchini and friends…
Now stir delicately until all the ingredients are well combined. Be sure not to over-mix the “batter” and to use it promptly, too! You just can’t let this stuff sit for too long or the zukes will start to release yet more liquid. Don’t ask me where they get it from… but they appear to have an unlimited supply of it!
Tell you what, if I ever plan a trip to the desert, I’ll be sure to pack plenty of zucchinis in my bags!
Heat about a tablespoon of olive oil (or any other healthy cooking oil, really!) in a skillet set over medium heat, then drop the batter into the hot pan by heaping tablespoons, using about 2 to 3 tablespoons of batter per fritter. You’ll want to cook 3 to 4 fritters at a time, depending on the size of your pan.
Fry them until a lightly golden crust forms, about 1 or 2 minutes per side.
Be sure not to have that pan too hot, otherwise the exterior will burn before the inside even has a chance to cook all the way through. Don’t be afraid to lower the heat if you find that the fritters are coloring too fast.
Once cooked, transfer the fritters to a plate lined with paper towels and repeat with the remaining batter. Don’t hesitate to add a little bit more oil to the pan with each new batch, or as necessary.
Now serve/enjoy without delay… these zucchini fritters they don’t like to sit for too long!
If you have to, reheat any leftover fritters in a pan, much the same way you initially cooked them, except for not quite as long this time…
Personally, I think they’re also fantastic cold, straight out of the ice box!
- 4 cups (450g | 16oz) grated zucchini (about 2 medium-large)
- 3 tbsp (30g - 1oz) freshly grated Parmesan Cheese
- ¼ cup (35g | 1.2oz) whole wheat flour
- 2 large eggs
- ½ tsp salt (I use Himalayan salt)
- ½ tsp ground black pepper
- ¼ tsp chili pepper flakes (optional but strongly recommended)
- 2-3 tbsp extra-virgin olive oil, to cook the fritters
- Place the grated zucchini in a clean dish towel or better yet, a nut bag, and squeeze to remove as much excess water as you can; put this in a medium bowl along with the flour and grated Parmesan cheese.
- In a separate bowl, combine the eggs, salt, pepper and chili pepper flakes (if using) and beat until the egg is slightly frothy. Pour over the zucchini and stir delicately until well combined.
- Heat about a tablespoon of olive oil in a skillet set over medium heat, then drop the batter into the hot pan by heaping tablespoons, using about 2 to 3 tbsp of batter per fritter. You'll want to cook 3 to 4 fritters at a time, depending on the size of your pan, and fry them until a lightly golden crust forms, about 1 or 2 minutes per side.
- Transfer the cooked fritters to a plate lined with paper towels and repeat with the remaining batter. Add a little bit more oil to the pan with each new batch, or as necessary.
- Serve without delay.
For the nostalgic, I kept the original picture that made these so famous!