Spiced Zucchini Fritters are a delightful way to enjoy the bounty of summer zucchinis. With a hint of cumin and smoked paprika, these fritters are crispy on the outside and tender on the inside, making them perfect for a snack or a side dish.
Zucchinis are the star of this recipe, providing a moist and tender base for the fritters. By grating and salting them, we draw out excess moisture, ensuring the fritters are not soggy. All-purpose flour helps bind the ingredients together, while Parmesan cheese adds a savory depth of flavor. Green onions lend a fresh sharpness that complements the spices. The eggs provide structure and help hold the fritters together during cooking. Ground cumin and smoked paprika add warmth and smokiness, making each bite irresistibly flavorful. Finally, a sprinkle of black pepper brings a mild heat to balance the dish.
These fritters are a versatile addition to any meal. Serve them as a side dish with grilled chicken or fish for a delightful contrast in textures. They also pair wonderfully with a dollop of sour cream or Greek yogurt mixed with a little lemon zest and dill, enhancing their fresh flavors.
Start by grating your zucchinis using a box grater. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for about 10 minutes. This will draw out the moisture, which is key to achieving crispy fritters. After the time is up, grab a clean kitchen towel, wrap the zucchini, and squeeze out as much liquid as possible. You'll be surprised at how much water comes out!
In a large mixing bowl, combine the squeezed zucchini with flour, Parmesan cheese, chopped green onions, beaten eggs, cumin, smoked paprika, and black pepper. Mix everything until it is just combined. You want a batter that holds together but isn't too wet.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, scoop out about a quarter cup of the zucchini mixture for each fritter. Place it in the skillet and flatten it slightly with the back of your spatula to ensure even cooking. Cook the fritters for about 3–4 minutes on each side until they are golden brown and crispy. Adjust the heat if necessary to avoid burning.
Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. This step keeps them light and crisp.
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