Zesty Zucchini Fritters

Why This Zesty Zucchini Fritters Works

Salting the grated zucchini at the start pulls out a lot of water. After a few minutes, the shreds soften and give off liquid, and squeezing them in a towel pushes even more out. With less water left inside, the zucchini doesn’t steam in the pan. It can actually fry, so the outside can brown and crisp instead of staying soggy.

Once the dry zucchini goes into the bowl with flour, egg, and Parmesan, everything sticks together like a loose dough. The flour coats the zucchini pieces and soaks up any last bits of moisture. As the fritters hit the hot oil, the egg firms up and the flour sets, so the patties hold their shape instead of falling apart.

During frying, the outside slowly browns in the olive oil and becomes crunchy, while the inside stays soft from the zucchini. The Parmesan melts into the batter and adds a little extra structure. Lemon zest and green onions are spread through the fritters, so each bite has some brightness without making the mixture wet again.

Mistakes To Avoid

Skipping the salting and squeezing step leaves the zucchini full of water, so the batter turns runny in the bowl. In the pan, the fritters spread out, steam instead of fry, and end up pale, soft, and hard to flip without breaking.

Squeezing the zucchini only lightly can cause a similar problem. The mixture looks thick at first, but once it hits the hot oil, extra water leaks out, the oil spits, and the fritters cook up soggy in the center with a greasy outside.

Letting the oil get too cool before adding the batter means the fritters sit and soak up oil instead of searing. The outside stays soft and oily, and by the time they brown, the inside can taste heavy and doughy.

Cranking the heat too high in the skillet causes the outside to brown fast while the inside stays raw and pasty. The fritters look done, but when bitten into, the middle is still floury and undercooked.