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My zucchini fritter obsession started one summer when my garden blessed me with more zucchini than I knew what to do with. After lots of testing I discovered the perfect method crispy edges from a hot skillet then finished in the oven for that dreamy center. Now these fritters are my go to for using up summer squash and honestly my family begs for them year round.
Why These Are So Special
These aren't your ordinary zucchini fritters. After years of making them I've learned that treating zucchini with respect is key. Taking time to properly drain it makes all the difference between soggy discs and crispy golden bites that even my veggie-avoiding nephew devours.
What You'll Need
- Zucchini: Two medium ones from the garden when possible.
- All-purpose flour: Just a quarter cup it binds everything perfectly.
- Parmesan: Fresh grated quarter cup makes them irresistible.
- Egg: One large egg keeps it all together.
- Garlic: Two fresh cloves minced fine.
- Salt: A teaspoon helps draw out excess moisture.
- Black pepper: Quarter teaspoon freshly ground.
- Oil: Two tablespoons I prefer olive oil for flavor.
Let's Make Fritters
- Getting Started
- First thing I do is grate my zucchini. My food processor makes quick work of it but a box grater works just fine.
- The Secret Step
- This is crucial letting the salt work its magic on the zucchini. Give it a good 15 minutes.
- Time to Squeeze
- My clean kitchen towel gets a workout here. Keep squeezing until no more water comes out.
- Making the Mix
- Everything goes in one bowl I love how simple this is.
- Shaping Our Stars
- I use my hands to form perfect little patties not too thick not too thin.
- The Final Touch
- That hot skillet gives them color then the oven makes them perfect.
All About That Zucchini
I've learned that zucchini is truly the star here. Its mild flavor lets the Parmesan and garlic shine while adding this lovely tender texture inside. Plus it's packed with goodness making these fritters something you can feel great about serving.
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My Kitchen Secrets
Here's what I've learned after countless batches. Always use a heavy skillet preferably cast iron. Get it nice and hot before adding the fritters. And most importantly be patient with draining that zucchini it really does make all the difference.
Perfect Partners
In my house we love dipping these in different sauces. My quick garlic sauce is always a hit just mix Greek yogurt with minced garlic and herbs. Sometimes I whip up a spicy mayo when we want some heat. The options are endless.
Make Ahead Magic
These little beauties are perfect for meal prep. I often make a double batch on Sundays. They reheat beautifully in a skillet or air fryer just a few minutes and they're crispy again.
Keeping Them Crispy
The biggest lesson I've learned is that moisture is the enemy of crispy fritters. That's why I take extra time squeezing out the zucchini. The oven finish helps too creating this perfect texture that keeps well.
Making Them Your Own
My gluten-free friends love these with almond flour instead of regular flour. Sometimes I'll swap out the Parmesan for nutritional yeast for my vegan daughter. This recipe is so forgiving it always works.
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Storing Your Fritters
These keep beautifully in the fridge for quick meals throughout the week. If you're freezing them lay them flat on a baking sheet first then transfer to a container. They'll last for months.
Bringing Them Back to Life
When it's time to reheat skip the microwave. A few minutes in a hot skillet or air fryer brings back that perfect crispy exterior. Sometimes they turn out even better the second time around.
Tools That Help
My cast iron skillet is my secret weapon for these fritters. It holds heat perfectly giving them that gorgeous golden crust. A good grater and clean kitchen towel are essential too.
Healthier Choices
What I love about this method is how little oil we use. Just enough to get that crispy exterior while the oven does the rest. It's a healthier way to enjoy fritters without sacrificing any flavor.
Ways to Serve
These are so versatile. We love them alongside grilled chicken or fish. They're perfect for brunch with a poached egg on top. Sometimes I'll make mini ones for appetizers they disappear in minutes.
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The Power of Parmesan
Good Parmesan makes these fritters sing. It adds such rich flavor and helps create those crispy edges. I always grate mine fresh the pre-grated stuff just isn't the same.
Summer's Best
While I make these year round there's something special about summer fritters made with garden fresh zucchini. They taste like sunshine and remind me of warm evening dinners on the patio.
Getting Creative
Sometimes I'll add fresh corn or shredded carrots for color and sweetness. Fresh herbs from my garden find their way in too. Each batch is a little different but always delicious.
Zucchini's Magic
I'm always amazed at how versatile zucchini is. These fritters are just one way it shines. The mild flavor takes on whatever seasonings you add while keeping everything moist and tender.
Sharing the Love
Every time I serve these at gatherings people ask for the recipe. They're always surprised at how simple they are to make. It's become my signature dish the one friends request when we get together.
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Frequently Asked Questions
- → Why do I need to salt the zucchini?
- Salting helps draw out excess moisture from the zucchini, which is crucial for achieving crispy fritters. Without this step, the fritters would be too wet and soggy.
- → Can I make these fritters ahead of time?
- The mixture should not be prepared ahead as the zucchini will continue releasing moisture. However, cooked fritters can be stored in the fridge for up to 5 days.
- → How do I reheat leftover fritters?
- Reheat fritters in the oven or on a skillet to maintain their crispiness. Microwaving will make them soggy and is not recommended.
- → Why finish the fritters in the oven?
- The two-step cooking process ensures crispy outsides and fully cooked, fluffy centers. The oven step helps cook them through without burning the exterior.
- → What can I serve with these fritters?
- Serve them with sour cream and fresh parsley for a classic pairing. They work well as a side dish or appetizer with almost any meal.