Crisppy Zucchini Fritters

Zucchini fritters with yogurt dipping sauce

4.75 from 8 votes

Crisppy Zucchini Fritters

Make your fritters crispy and flavorful, whether they are made with zucchini, corn or shrimp! These fritters are on the low carb side but not keto.

Prep Time15

Cook Time6

Course: Breakfast, Lunch, Snack

Cuisine: American

Meat & Poultry: vegetables

Servings: Makes 15 thin fritters

Calories: 45kcal

Author: Dorothy Stainbrook

Equipment

cast iron skillet
large bowl
box grater
colander or large strainer
sharp knife

Ingredients

1 Pound Shredded zucchini should be about 2 cups after water is squeezed out of it
¾ Teaspoon Kosher salt
2 Scallions chopped; can substitute chives
1 Tablespoon Parsley Or other herb (I used mint)
2 Teaspoon Fresh oregano minced
¼ Cup Panko
2 Ounce Shredded parmesan can use asigo, manchego, or pecorino
2 Tablespoon flour all-purpose
2 Teaspoon Baking powder
2 small eggs use 1 whole egg plus 1 egg yolk; keep them cold
1 Tbsp olive oil refined or “light” for high heat

Instructions

Turn the oven on to low (250 degrees F) and set a wire rack inside of a baking sheet (cookie sheet).
Shred the zucchini (use the large holes of a box grater). Pat The zucchini dry with paper towels and then sprinkle with salt (about 1/4 teaspoon) and let drain in a large strainer for 15-30 minutes. Then wrap it in cloth or paper towels and squeeze the rest of the water out (or just use your hands and squeeze).
Alternatively press the zucchini firmly with spatula while it is still in the strainer.
The key is to get as much water out of it as possible.
1 Pound Shredded zucchini
In a large bowl, combine the dried zucchini, scallions, herbs, panko, cheese, flour, baking powder and salt. Stir together with a spoon.
In a small bowl, whisk the cold egg and egg yolk together briefly and then fold into the zucchini mix.
2 Scallions, 1 Tablespoon Parsley, 2 Teaspoon Fresh oregano, 1/4 Cup Panko, 2 Ounce Shredded parmesan, 2 Tablespoon flour, 2 Teaspoon Baking powder, 2 small eggs
In a large skillet (preferable cast iron), heat the oil over med-high heat. When oil starts to smoke, spoon in about 1/3 cup of the zucchini batter and flatten with back of measuring cup to form thin flat rounds (about 3“ and 1/4" thick cakes). Don’t overcrowd the pan - you will need to cook in 2 batches.
Cook 2-3 minutes, or until golden brown on the bottom. You may have to turn heat down if they are browning too quickly.
Flip them over with a spatula and cook other side for 2-3 minutes. or until golden brown. Use a fish spatula or a very thin metal spatula and flip them quickly so they do not fall apart.
Transfer fritters to the prepared baking sheet and keep warm in the oven. Repeat with remaining batter, keeping the pan well-oiled as you go.
1 Tbsp olive oil
Serve warm with a dollop of sour cream or a yogurt-caper dipping sauce (see sauce recipe in the notes below)

Video

Notes

To make Yogurt-caper dipping sauce: In a food processor, puree 1 cup greek yogurt, 1/4 cup good olive oil, 1/4 cup drained capers, 1/2 tsp lemon zest, salt & pepper.

To make harissa sauce see this recipe

Nutrition