Print

Perfect Crispy Garlic Parmesan Zucchini Fritters Recipe

crispy garlic parmesan zucchini fritters - featured image
Print Recipe

These crispy garlic parmesan zucchini fritters are golden and crunchy on the outside, tender on the inside, and packed with savory flavor. A quick and easy recipe perfect for using up summer squash, ready in about 30 minutes.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound total), grated
  • 1 teaspoon kosher salt, plus more for salting the zucchini
  • 3 cloves garlic, minced
  • ½ cup freshly grated parmesan cheese
  • ⅓ cup all-purpose flour
  • 2 large eggs, lightly beaten
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano (optional)
  • Olive oil, for frying (or neutral oil with high smoke point like avocado or grapeseed)
  • Fresh parsley, for garnish (optional)

Instructions

  1. Grate the zucchini: Wash the zucchini and trim off the ends. Using a box grater, grate the zucchini into a large bowl. You should have about 3 cups of shredded zucchini.
  2. Salt and rest: Sprinkle the grated zucchini with 1 teaspoon of kosher salt and toss to combine. Let it sit for 10 minutes. You’ll see liquid pooling at the bottom of the bowl.
  3. Squeeze like you mean it: Transfer the salted zucchini to a clean kitchen towel or cheesecloth. Gather the corners and twist, squeezing out as much liquid as you possibly can.
  4. Mix the batter: In a large bowl, combine the squeezed zucchini, minced garlic, grated parmesan, flour, beaten eggs, black pepper, and oregano if using. Stir until everything is well combined. The mixture should be thick but not dry — if it looks too wet, add another tablespoon of flour.
  5. Heat the oil: Add about ¼ inch of oil to your skillet and heat over medium heat. You’ll know it’s ready when a tiny bit of the batter sizzles immediately when dropped in.
  6. Form and fry: Drop heaping tablespoons of the batter into the hot oil, gently flattening each fritter with the back of the spoon. Don’t overcrowd the pan — leave about an inch between each fritter. Cook for 3-4 minutes per side, until golden brown and crispy.
  7. Drain and rest: Transfer the cooked fritters to a paper towel-lined plate or a wire rack. Sprinkle with a little extra salt while they’re still hot. Let them rest for a minute before serving.
  8. Repeat: Continue with the remaining batter, adding more oil to the pan as needed. Keep the cooked fritters warm in a 200°F oven if you’re making a large batch.

Notes

The key to crispy fritters is salting and squeezing the zucchini to remove excess moisture. Don’t skip this step. For best results, use freshly grated parmesan and fresh garlic. Let the batter rest for 5 minutes before frying. Cook in batches to avoid overcrowding the pan.

Nutrition

Keywords: zucchini fritters, crispy fritters, garlic parmesan, summer squash, easy appetizer, vegetarian

Find it online: https://gleefulfork.com/perfect-crispy-garlic-parmesan-zucchini-fritters-recipe/