We have so much zucchini coming up in our garden right now that I have been trying to come up with different things to do with them. Zucchini fritters just sounded perfect for this post. Not only are they easy to make but it also makes for great leftovers. You can also make the perfect dipping sauce to go along with them.
A tip that I will share with you when making these fritters is after you’re done shredding your zucchini add a teaspoon of salt to them and let them sit either in a colander or a bowl. If you let them sit in a bowl after about 10 minutes you will need to place the zucchini on a clean cloth and squeeze all of the moisture out. If you’re doing it in a colander you will want to push down on the zucchini after about to 10 minutes as well. This tip will prevent your fritters from becoming too wet and falling apart when frying. I hope you enjoy!
2 medium Zucchini or 1 large
Salt & Pepper to taste
1/2 All purpose flour
1 teaspoon Garlic powder
1 teaspoon Onion Powder
1/2 Fresh Basil and Parsley, chopped
1 teaspoon Italian seasoning
Canola oil for frying
Take a large bowl and grate your zucchini. Once grated add 1 teaspoon of salt to zucchini. Let it sit in a colander or bowl for 10 minutes.
After 10 minutes remove excess moisture from zucchini (see tip above in post). Next add the ingredients: eggs, flour, garlic and onion powder, basil and parsley, Italian seasoning and S&P. Mix everything together until well incorporated. Set aside.
On a skillet on high heat add canola oil. Heat oil until it reaches between 350 F to 375 F. Next scoop zucchini mixture into oil. Fry until golden and crisp; about 3-4 minutes per side. Remove from oil and place on paper towel to remove excess oil. Serve with favorite dipping sauce.
Checkout the video on how I made it https://youtu.be/ig20DM4RP2M
2 Comments Add yours
A very usual thing in Romania, almost the same recipe but, of course, real onion and garlic. If we had a garden we’d have them more often at home in the UK.