If you're looking for a quick and easy way to use up an abundance of zucchinis, these Zucchini & Herb Fritters are your answer. They're crispy, flavorful, and a perfect way to enjoy fresh summer produce. Plus, they pair wonderfully with just about anything!
Zucchinis: They are the star of this recipe, providing a mild flavor and moisture. Make sure to remove as much liquid as possible for crispy fritters.
Salt: Used to draw out moisture from the zucchinis; essential for achieving the right texture.
All-purpose flour: Helps bind the fritters and gives them structure.
Parmesan cheese: Adds a savory, umami kick and helps with browning.
Fresh parsley and dill: These herbs bring brightness and a burst of fresh flavor.
Eggs: Act as a binding agent to hold everything together.
Ground black pepper: Adds a bit of subtle heat and flavor depth.
Olive oil: Used for frying, it gives the fritters a lovely golden color and crispiness.
These fritters are perfect on their own, but they also pair beautifully with a dollop of sour cream or Greek yogurt. You could also serve them alongside a simple salad or as a side to grilled chicken or fish for a complete meal.
First, you'll want to grate your zucchinis into a medium bowl using a box grater. Sprinkle the grated zucchini with about a teaspoon of salt and let it sit for 10 minutes. This step is crucial as the salt will help draw out excess moisture.
Next, you'll need to squeeze out as much of that liquid as you can. Grab a clean kitchen towel, place the zucchini in the center, and twist it up tightly to wring out the water. You should be left with a fairly dry pile of zucchini.
In a large mixing bowl, combine the drained zucchini with the flour, Parmesan, parsley, dill, eggs, and black pepper. Stir everything together until well mixed — it should hold together when pressed.
Heat your olive oil in a large skillet over medium heat. Once hot, drop spoonfuls of the zucchini mixture into the skillet, flattening them slightly with the back of a spoon. Cook each side for about 3-4 minutes or until they turn golden brown and crispy.
Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Serve them while they're warm and crispy!
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