Crispy Zucchini Fritters
Delicious, crunchy zucchini fritters that are quick to prepare and perfect for summer, serving as a great appetizer or light main dish.
Ingredients
Main Ingredients
- 2 medium zucchinis, grated Fresh from the garden
- 1 teaspoon salt To draw out moisture
- 1/2 cup all-purpose flour Can substitute with gluten-free 1:1 flour
- 1/4 cup cornmeal Adds crunch; can use fine polenta
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions (scallions)
- 1/4 cup chopped fresh herbs (parsley, dill, or a mix)
- 1/4 cup almond milk Any dairy milk can be used
- Olive oil or cooking spray For frying
Instructions
Preparation
- Grate the zucchinis using the coarse side of a box grater. In a bowl, sprinkle with salt and let sit for 10 minutes to draw out moisture.
- After 10 minutes, gather the zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
- In a mixing bowl, whisk together flour, cornmeal, baking powder, and black pepper.
- Add the squeezed zucchini, green onions, herbs, and almond milk to the dry mix. Stir until combined; add more flour if the batter is too wet.
Cooking
- Heat a large skillet over medium heat and add a thin layer of olive oil or spray with cooking spray.
- Spoon about 2 tablespoons of batter per fritter into the skillet, flatten slightly, and do not overcrowd the pan.
- Cook for 3–4 minutes on the first side until golden brown, then flip and cook another 3–4 minutes.
- Transfer to a paper towel-lined plate to drain and season lightly with salt if needed. Serve hot.
Notes
Serve these fritters with tangy Greek yogurt or a lemon-dill dip. They also pair well with fresh salads or grilled halloumi.