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Zucchini fritters with panko and parmesan
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Farm Fresh Zuccnini Fritters

Tips for making your fritters crispy and flavorful, whether they are made with zucchini, corn or shrimp!
Course Breakfast, Lunch, Snack
Keyword fritters, zucchini fritters, zucchini pancakes
Prep Time 10 minutes
Cook Time 5 minutes
Servings 12 Makes 12 fritters and people often eat 2-4 each
Calories 57kcal
Author dorothy stainbrook

Ingredients

  • 1 lb Shredded zucchini should be about 2 cups after water is squeezed out of it
  • 1 tsp Kosher salt divided
  • 2 Scallions chopped; can substitute chives
  • 1 Tbsp Parsley chopped/minced
  • 2 tsp Fresh oregano minced
  • 1/4 cup Panko
  • 2 oz Shredded parmesan can use asigo, manchego, or pecorino
  • 2 Tbsp flour all-purpose
  • 2 tsp 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 (may want to use 2 Tbsp)

Instructions

  • After the zucchini is shredded (use the large holes of a box grater), dry it as much as possible with paper towels. Place shredded zucchini in a colander, salt with about 1/4 tsp salt and let stand 15-30 minutes. The salt will draw out more of the water. After 15-30 minutes hold colander over sink and press firmly with a rubber spatula to force out water. Alternatively, wrap zucchini in paper towels or a dish towel and squeeze until dry.
  • 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.
  • In a saute pan or skillet, heat the oil over med-high heat. When oil just starts to smoke, spoon in the zucchini batter to form small flat rounds (about 3“ cakes). Don’t overcrowd the pan - you will need to cook in 2 batches. Cook 1-2 minutes, flip them over with a spatula and cook other side for 1 minute. Keep first batch warm in the oven while making second batch.
  • Serve warm with a dollop of sour cream or a yogurt-caper dipping sauce (see recipe in the notes)
  • Turn oven on to low (about 250 °F) to keep first batch of fritters warm while making second batch.

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

Calories: 57kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 289mg | Potassium: 203mg | Fiber: 1g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 1mg