"They’re so good that I make them twice a week! The simplest recipe with zucchini!"

 

🍴 Overview

• Dish: Zucchini Fritters (Savory Patty)

• Yield: ~12 fritters (5–6 inches across), serves 4–6 as a side, 2–3 as a main (with sides)

• Prep Time: 30 min

• Cook Time: 20 min

• Total Time: ~50 min

Zucchini fritters are easy, customizable, and beloved. Grated zucchini meets savory notes, bound together, pan-fried until golden. They’re crisp, tender, flavorful—and freakishly addictive. I make these at least twice weekly.

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Ingredients

🥒 Main Ingredients

1. Zucchini – 3 medium (about 24 oz/680 g total)

2. Eggs – 2 large, at room temperature

3. All‑purpose flour – ½ cup (60 g)

4. Parmesan cheese – ½ cup (about 50 g), finely grated

5. Onion – 1 small yellow or sweet, finely grated (approx. ½ cup)

6. Garlic – 2 cloves, minced

7. Fresh herbs – 2 Tbsp chopped (dill, parsley, chives, or basil)

8. Salt – 1 tsp, plus more to taste

9. Black pepper – ½ tsp, freshly ground

10. Olive oil or neutral cooking oil (like avocado or canola) – ~3–4 Tbsp for frying

🍶 Optional Add‑ins & Variations

• Feta cheese – ½ cup, crumbled (for tangy richness)

• Spices – ½ tsp smoked paprika, ½ tsp cumin, pinch of crushed red pepper

• Herbs – swap or mix fresh herbs; add 1 tsp dried oregano or thyme if fresh not available

• Grated carrot or zucchini–carrot mix (½ cup) for color/texture

• Finely diced jalapeño or red pepper – 1 Tbsp, for heat/contrast

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Prep Work (15 minutes)

1. Wash & dry the zucchini
   Rinse under cold water, pat dry. No need to peel; the skin is tender and nutritious.

2. Grate zucchini
   • Use the large holes on a box grater for velvetiness.
   • Option B: pulse in a food processor for 2–3 single pulses.
   • Drain or not? Zucchini is ~94% water; we’ll handle moisture in the next step.

3. "Sweat" zucchini (crucial)
   • Place in a colander, sprinkle ½ tsp salt, let sit 5–10 min.
   • Squeeze out excess moisture using clean hands or a kitchen towel.
   • Aim for ~½ cup (120 mL) of squeezed-out water; zucchini should feel damp, not soggy.

4. Grate onion
   • Use the same large-hole grater for texture consistency—about ½ cup grated.

5. Mince garlic
   • Use fresh garlic (finely minced) for brightness; dried powder works only in a pinch.

6. Chop herbs
   • Go for fresh and fragrant—parsley, dill, chives, basil all awesome.

7. Gather remaining ingredients
   • Measure flour, cheese, eggs, spices, oil.

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Batter Assembly (5–7 minutes)

1. In a large mixing bowl, combine:

   • Squeezed zucchini

   • Grated onion

   • Minced garlic

   • Herbs

   • Parmesan (and optional feta/spice)

2. Season: 1 tsp salt + ½ tsp pepper; add optional spices if using (paprika, cumin, chili). Toss to distribute evenly.

3. Mix in eggs – crack in 2 large eggs, gently mix until blended.

4. Add flour – ½ cup, stir until just combined; batter should hold shape but still be moist.

   • If too wet: add 1–2 Tbsp more flour.

   • If too dry: sprinkle 1 Tbsp water or olive oil until clumping.

5. Test batter: pinch a little, shape into patty. It should hold when squeezed; fluff slightly to avoid density.

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Cooking (15 minutes)

🥘 Technique Overview

• Use medium‑high heat; hot pan + enough oil to coat.

• Cook in batches to avoid overcrowding.

• Each side: 3–4 minutes until golden and crisp.

Step‑by‑Step

1. Heat pan
   • Use nonstick or cast iron over medium‑high heat.
   • Add 1 Tbsp oil, swirl when shimmering.

2. Scoop batter
   • Use a ⅓–½ cup measure; you want 3–4 inch wide patties.
   • Gently flatten with spatula to ~¾ inch thick.

3. Cook side one
   • 3–4 minutes until edges set and bottom is golden brown. Peek underneath with spatula gently; if light brown, give it time.

4. Flip & cook side two
   • Add a touch more oil if dry between batches.
   • Flip, cook another 3–4 minutes until both sides are evenly browned and interior cooked. Center should be moist but not raw.

5. Drain cooked fritters
   • Transfer to paper towels-lined plate between layers to absorb excess oil.

6. Repeat
   • Continue adding oil and cooking until all batter is used.
   • Adjust heat lower if fritters brown too fast.

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Serving Suggestions

Zucchini fritters are a true multitasker. Here’s how to enjoy them:

1. Classic Style
   • Dollop with sour cream or Greek yogurt; sprinkle chopped chives or parsley.

2. Brunch Stack
   • Add poached or fried egg on top. Drizzle with hot sauce or pesto.

3. Sandwich or Burger
   • Serve in buns with lettuce, tomato, avocado, aioli—or go vegetarian: layer between two fritters with greens.

4. Mediterranean
   • Top with tzatziki, chopped tomatoes, olives, feta, a drizzle of olive oil.

5. Dip Pairings
   • Tzatziki, tahini sauce, cilantro‑lime crema, chili mayo, or simple garlic yogurt.

6. Grain Bowl Component
   • Add to bowls with quinoa, roasted vegetables, chickpeas, greens, pickles for color and crunch.

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Tips & Troubleshooting

• Too soggy centre?
  • Most common issue: incomplete draining. Re-squeeze zucchini to dryness before mixing.

• Fritters fall apart?
  • Batter too wet. Add flour in tablespoon increments until batter holds.
  • Under‑cooked pan. Ensure oil’s hot; pan heated for ~2 min before batter.

• Burnt outside, raw inside?
  • Reduce heat slightly or flatten fritters a bit thinner.

• Too dry?
  • For extra moisture and richness, stir in 2–3 Tbsp Greek yogurt or cottage cheese before eggs.

• More flavor?
  • Sauté thinly sliced onions until golden, then cool and use instead of raw grated. Adds sweetness.
  • Add a sprinkle of smoked paprika, garlic powder, or cumin to the batter.

• Make ahead?
  • You can prep zucchini and onion up to a day ahead. Let the salted zucchini drain in fridge; squeeze before using. Batter also holds 2 hours covered.

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Storage & Reheating

• Fridge – Store cooled fritters in airtight container for up to 4 days.

• Freezer – Freeze in single layer on tray, then transfer to Ziploc. Keeps 2–3 months. No sauce yet!

• Reheat – In oven: 350 °F (175 °C) for 10–12 min until crisp.
  In skillet: re-fry in 1 tsp oil 2 min per side.
  Not ideal in microwave (gets soggy).

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Nutritional Snapshot (per 2 fritters, approx.)

Nutrient	Amount
Calories	~220 kcal
Protein	~10 g
Carbs	~14 g
Fat	~14 g
Fiber	~2 g
Sodium	~340 mg

(Basic version with oil, eggs, flour, Parmesan. Varies with add‑ins.)

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Variations & Fusion Ideas

1. Cheddar–Chipotle Twist

‑ Add ½ cup sharp cheddar, ½ tsp chili powder, minced chipotle in adobo (optional). Serve with lime crema.

2. Italian Style

‑ Fold in tomato paste, chopped sun‑dried tomatoes, oregano; top with fresh mozzarella & basil and broil 1–2 minutes.

3. Vegan Versions

‑ Omit eggs, use 2 Tbsp ground flax soaked in 6 Tbsp water. Swap Parmesan for nutritional yeast (~3 Tbsp).

4. Sweet Zucchini Pancakes

‑ 1 Tbsp sugar, ½ tsp cinnamon, no Parmesan. Serve warm topped with yogurt & a drizzle of maple syrup.

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Double‑Batch Strategy

If you’re making these twice a week, you can double up:

1. Prep & sweat 6 zucchini + 2 onions.

2. Mix a larger bowl, cook 24 fritters.

3. After cooling, stack parchment paper-separated & freeze.

4. Reheat as needed for quick breakfasts, snacks, or dinners.

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Step-by‑Step Recap

1. Prepare ingredients: grate zucchini & onion, mince garlic, chop herbs.

2. Drain zucchini well.

3. Mix batter: zucchini + onion + garlic + herbs + cheese + salt/pepper + eggs + flour.

4. Test batter consistency.

5. Heat oil in skillet.

6. Scoop & shape fritters (~⅓–½ cup each).

7. Cook 3–4 min each side until golden & crisp.

8. Drain on paper towels.

9. Serve hot—yogurt, egg, salads, etc.

10. Store or freeze extras, reheat later.

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Pro Tips Summary

• Drain well – essential to avoid soggy result.

• Hot pan + enough oil – crisp fries require heat.

• Don’t overcrowd – ensure space around each fritter.

• Adjust on the fly – tweak flour or moisture for best texture.

• Get creative – cheese, spices, herbs all easily swapped or mixed.

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Illustration: Flavor Journey

• Crispy exteriors

• Soft, moist centers

• Bright garlic & herb notes

• Golden cheese pockets

• Balanced salt and pepper

Pair with a refreshing yogurt dip or serve alongside your go‑to proteins and veggies, and you’ve got a complete meal.

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Wrapping Up

These zucchini fritters are:

• Simple – easy prep, everyday ingredients

• Delicious – crisp, tender, packed with flavor

• Flexible – endless variations and serving ideas

• Make‑ahead friendly – prep, store, reheat, repeat

Enjoy them hot or at room temperature. Feel free to experiment: add spice, cheese, herbs—you’ll find your favorite combo by fritter #5. And yes, trust me when I say: you’ll make these twice a week, no question.