Hot, crispy, and delicious zucchini fritters, that are packed full of fresh zucchini, scallions, and parmesan cheese, bursting with flavor and cooked to perfection, make a perfect tasty snack. Ridiculously easy to make, they are a firm favorite in our household!
It looks like a baby marrow and is a little like a cucumber but tastes mild, it really comes to life when cooked, although can be eaten raw in salads.
One bite into a homemade crispy, cheesy zucchini fritter and you’ll be hooked, make more than you think you need because they WILL be eaten!
Feta And Zucchini Fritters With Garlic Yogurt Sauce
Other options to consider are almond flour or whole wheat flour, but you may need to alter the recipe slightly, more eggs may be needed to bind the zucchini fritters together.
Zucchini holds a lot of water; it’s not enough to grate them and then let them naturally drain, you need to get a cheesecloth or a tea towel and wring and squeeze the liquid out of them.
If your zucchini fritters are falling apart, you need extra binding, add a little more flour, but not too much; you don’t want to bite into a flour-tasting fritter.
Kolokithokeftedes: Griechische Zucchini Fritters Mit Tsatsiki
A little lemon zest or lemon juice, but if it’s juice, then just adjust the flour and cheese quantities to ensure your fritter doesn’t fall apart.
Just add a little of what you love and experiment, it won’t always turn out great the first time, but play around, and you may be surprised with the absolutely delicious outcome!
Our zucchini fritters store very well, you can keep them in the fridge in an airtight container for up to a week, and they freeze for up to 3 months.
Zucchini Puffer Mit Joghurt Soße
If you do freeze them, then you’ll need to let them defrost overnight in the fridge, then lay them on a lined baking sheet and place them in a preheated oven at 300°F/150°C until they are hot enough.
If you’ve enjoyed our zucchini fritters, then why not check out other easy recipes; birria tacos, Gigi Hadid pasta, aloo tikki, honey roasted carrots, and whipped feta dip.
It’s very important that your grated zucchini is drained of all its liquid, place it in a sieve or colander for 10 minutes to let it drain out.
Zucchini Fritters Recipe
Once it’s drained, please remove any remaining excess liquid by placing it in a linen dish towel or using a cheesecloth, and squeeze until it’s all removed.
Then place the shredded zucchini in a large bowl along with your flour, baking powder, scallions or green onions, garlic, vegetarian parmesan, cheese, egg, fresh rosemary, fresh thyme, salt, and freshly ground black pepper and stir to combine to form a batter.
Add olive oil to a large skillet over medium-high heat, when hot, take a couple of tablespoonfuls of the zucchini batter and place it in the oil.
Zucchini Patties With Bisquick Recipe
Use a spatula to flatten it into a fritter shape and cook for approximately 2 minutes until the underside is golden brown and then flip it over and cook for a further 1 – 2 minutes.
We hope you enjoy making and eating our delicious zucchini fritters and would love to hear how you got on with making them.
Learn the secret to making the perfect crispy zucchini fritters every time! We give you an easy fritter recipe that's bursting with flavor! Perfect with your favorite dipping sauce, and great to get the kids eating vegetables and the perfect game day snack!
Vegane Zucchini Puffer
Calories: 170 kcal | Carbohydrates: 13 g | Protein: 7 g | Fat: 11 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 51 mg | Sodium: 831 mg | Potassium: 518 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 601 IU | Vitamin C: 34 mg | Calcium: 183 mg | Iron: 2 mg
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Zucchini Fritter Mit Sambal Feta
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A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world. Read more...If you like your fritters crispy on the outside and moist but not soggy on the inside, then you’re going to LOVE these Zucchini Fritters! The trick for extra crisp (and flavour!) is to add a touch of parmesan.
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And the Asian blood running through my veins also insists that I tell you that you can stir fry anything (follow the formula in this Stir Fry Sauce recipe) and make fried rice from anything.
Zucchini Fritters (kolokithokeftedes) (vegan) By Margarita Helen. A Thermomix ® Recipe In The Category Main Dishes
The thrifty side of me revels in the fact that you can take 2 unruly discounted zucchinis and a handful of pantry staples and end up with a stack of these golden crispy fritters that are can’t-stop-eating-them delicious. It’s pretty amazing, isn’t it?
Insides butnot soggy and certainly not dry. Though if I had to choose from the lessor of two evils, I’d take dry over soggy insides – because at least I could douse them in inordinate amounts of yogurt or sour cream to make them palatable.
And the only path to avoid soggy insides + achieve those crispy outsides is to wring out the excess liquid from the zucchini. Grate, salt, leave aside for 10 minutes, then wring out the excess liquid.
Zucchini Ei Fritters
In addition to removing the excess water from the zucchini, I like to add parmesan into the batter. Not only does it add flavour (
Recipe video above. Zucchini fritters made extra crispy and extra tasty with the addition of parmesan! Crispy on the outside, and moist but not soggy on the inside. Love how these are light on batter - just enough to hold it together. Serves 2 as a light-ish meal.
1. Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water. It does come down to how juicy / how well the water was removed from the zucchinis. I don't squeeze the living daylights out of the zucchini, I just use my hands so some moisture is left in them which ends up in the batter.
Zucchini Kartoffel Fritter Mit Joghurt Minz Dip Aus Dem Thermomix ♥ Rezepte Mit Herz
2. Adapted from this recipe by Simply Recipes via Smitten Kitchen. I added parmesan for extra crisp and flavour, and garlic because it goes in everything savoury in my world.
3. What it tastes like: Zucchini has a pretty neutral flavour so it's not prominent in this recipe. It tastes savoury with a subtle hint of zucchini. Texture is key in this recipe - the golden crust is where much of the flavour is. The batter doesn't need extra salt if you salt the zucchini + use parmesan. But if you skip the parmesan, add a pinch of salt into the batter.
4. Reheating - fritters are best served fresh. But to reheat leftovers, pop them on a rack in a stinking hot oven (250C/480F) or as high as your oven will go for 5 minutes. OR pan fry lightly in a little oil to re-crisp and rewarm!
Zucchinifritters Mit Kräuterdip: Gut Gerieben Ist Die Halbe Miete
Nutrition Facts Crispy Zucchini Fritters Amount Per Serving Calories 162 Calories from Fat 99 % Daily Value* Fat 11g 17% Saturated Fat 2g 13% Cholesterol 30mg 10% Sodium 472mg 21% Potassium 271mg 8% Carbohydrates 11g 4% Fiber 1g 4% Sugar 2g 2% Protein 4g 8% Vitamin A 265IU 5% Vitamin C 14.4mg 17% Calcium 86mg 9% Iron 1.1mg 6% * Percent Daily Values are based on a 2000 calorie diet.
Calories: 162 cal (8%) Carbohydrates: 11 g (4%) Protein: 4 g (8%) Fat: 11 g (17%) Saturated Fat: 2 g (13%) Cholesterol: 30 mg (10%) Sodium: 472 mg (21%) Potassium: 271 mg (8%) Fiber: 1 g (4%) Sugar: 2 g (2%) Vitamin A: 265 IU (5%) Vitamin C: 14.4 mg (17%) Calcium: 86 mg (9%) Iron: 1.1 mg (6%)
I wanted to share a pic of Dozer bounding around the park but kept missing the shot. Food photos are much easier – they don’t move!!
Crispy Zucchini Fritters
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!These crispy zucchini fritters make a wonderful starter or side dish, and they’re a delicious way to use up your summer zucchini.
The word fritter usually conjures up something heavy and deep-fried, but these zucchini fritters are as light as can be. Serve them as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, or as a side dish to any Mediterranean-style fish, chicken or lamb dish.
Let the shredded zucchini sit for about ten minutes, and then use your hands to squeeze out as much liquid as possible. As you can see, there will be
