Imagine transforming simple garden vegetables into crispy, golden fritters that will have everyone at the table asking for seconds. These Zucchini Fritters are a perfect blend of fresh produce, aromatic herbs, and cheesy goodness that turns an ordinary vegetable into an extraordinary dish.
Ingredients
US Measurements
- 3 medium zucchini
- 2 medium potatoes
- 2 large eggs
- 120g (4.2 oz) Parmesan cheese, grated
- 50 ml (1/4 cup) milk
- 3 tbsp semolina
- 3 tbsp all-purpose flour
- 1 tsp baking powder
- 1 bell pepper, finely chopped
- Fresh parsley, chopped
- Fresh dill, chopped
- Salt to taste
- Black pepper to taste
Metric Measurements
- 3 medium zucchini
- 2 medium potatoes
- 2 large eggs
- 120g Parmesan cheese, grated
- 50 ml milk
- 3 tbsp semolina
- 3 tbsp flour
- 1 tsp baking powder
- 1 bell pepper, finely chopped
- Fresh parsley, chopped
- Fresh dill, chopped
- Salt to taste
- Black pepper to taste
Step-by-Step Instructions
- Wash zucchini and potatoes thoroughly. Grate zucchini using a box grater or food processor.
- Sprinkle grated zucchini with salt and let sit for 10 minutes to release excess moisture. Squeeze out liquid using a clean kitchen towel.
- Peel and grate potatoes. Mix with the prepared zucchini.
- In a large mixing bowl, combine grated vegetables, chopped bell pepper, and finely chopped herbs.
- In a separate bowl, whisk eggs, milk, and Parmesan cheese together.
- Add semolina, flour, and baking powder to the wet ingredients. Mix until smooth.
- Pour the batter over the vegetable mixture. Season with salt and black pepper. Stir to combine thoroughly.
- Heat a large non-stick skillet with a little oil over medium heat.
- Drop spoonfuls of the mixture into the pan, flattening slightly to create fritters.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Remove and drain on paper towels to remove excess oil.
Nutritional Information
- Calories: 180 per serving
- Protein: 8g
- Carbohydrates: 15g
- Fat: 10g
- Fiber: 2g
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4-6
Cooking Tips and Tricks
- Remove excess moisture from zucchini to ensure crispy fritters
- Use a cast-iron skillet for the best golden-brown crust
- Don’t overcrowd the pan while cooking
- Serve immediately for maximum crispiness
Recipe Variations
- Gluten-Free: Replace flour with gluten-free flour blend
- Vegan Option: Use plant-based cheese and egg replacer
- Spicy Version: Add red pepper flakes or chopped jalapeños
- Herb Variations: Experiment with different fresh herbs like basil or chives
Frequently Asked Questions
Q: Can I bake these fritters instead of frying? A: Yes, bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Q: How do I prevent soggy fritters? A: Squeeze out as much moisture from zucchini as possible before mixing.
Q: Can I make these ahead of time? A: Prepare mixture in advance, but cook just before serving for best texture.
Q: What can I serve with zucchini fritters? A: Great with sour cream, Greek yogurt, or a light salad.
Q: How long can I store leftovers? A: Refrigerate for up to 2 days. Reheat in oven to maintain crispiness.
Storage and Make-Ahead Tips
- Store in refrigerator in a single layer
- Best consumed within 2 days
- Reheat in oven at 350°F (175°C) for 5-7 minutes
- Not recommended for freezing due to vegetable moisture content
Enjoy these delightful Zucchini Fritters – a sure-fire way to get everyone excited about vegetables!