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2 medium zucchinis, grated
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1/2 teaspoon salt
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1/4 cup all-purpose flour (or chickpea flour for gluten-free)
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1 egg
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1/4 teaspoon baking powder
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2 tablespoons grated Parmesan cheese (optional)
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1 clove garlic, minced
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Salt and black pepper, to taste
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2–3 tablespoons olive oil or vegetable oil, for frying
Preparation (Ready in 5 Minutes):
1. Prep the Zucchini:
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Grate zucchini using a coarse grater.
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Sprinkle with salt and let sit for 2 minutes to draw out moisture.
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Squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
2. Mix the Batter:
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In a bowl, combine grated zucchini, egg, flour, baking powder, garlic, Parmesan (if using), salt, and pepper.
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Stir until just combined into a thick batter.
3. Fry the Fritters:
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Heat oil in a skillet over medium-high heat.
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Drop spoonfuls of the batter into the pan and flatten slightly with the back of a spoon.
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Cook for 2–3 minutes per side, or until golden and crisp.
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Remove and drain on paper towels.
Serving and Storage Tips:
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Serve hot, with dipping sauces like sour cream, tzatziki, garlic aioli, or spicy yogurt.
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Great as a light lunch, breakfast side, or veggie-filled snack.
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Store leftovers in the fridge for up to 3 days.
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Reheat in a skillet or air fryer to regain crispness. Avoid microwaving if you want to keep them crunchy.
Variants (Delicious Add-Ins & Substitutes):
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Add herbs: Try chopped parsley, dill, chives, or mint.
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Make it cheesy: Add shredded mozzarella, cheddar, or feta.
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Spice it up: Add chili flakes or a pinch of cumin or smoked paprika.
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Gluten-free version: Use almond flour or oat flour instead of wheat flour.
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Vegan option: Replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water, mixed and set for 5 min).
FAQ:
Q: Why are my fritters soggy?
A: The key is removing as much water as possible from the zucchini before mixing. Don’t skip the squeezing step!
Q: Can I bake them instead of frying?
A: Yes! Place spoonfuls on a parchment-lined tray, flatten, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Q: Can I freeze zucchini fritters?
A: Yes. Cool completely, place between parchment layers, and freeze in an airtight container. Reheat in a toaster oven or skillet.
Q: What’s the best oil for frying?
A: Use oils with a high smoke point like canola, sunflower, or light olive oil.
Q: Can I use yellow squash instead of zucchini?
A: Absolutely! The method is exactly the same—just squeeze out the moisture well.
Conclusion:
These Crispy Zucchini Fritters prove that quick recipes can still be packed with flavor and crunch. Made with simple ingredients and ready in minutes, they’re a fantastic way to use seasonal veggies and satisfy cravings for something savory, crisp, and comforting. Whether you’re serving them up solo or with your favorite sauce, this recipe will become a go-to in your kitchen. 🥒✨
