Indulge in the mouthwatering goodness of our Zucchini-Parmesan Cheese Fritters! These delectable treats are not only easy to make but also pack a punch of flavor and nutrition. Perfect as a snack or appetizer, they offer a delightful combination of crispy edges, savory Parmesan cheese, and the subtle sweetness of grated zucchini. Discover the joy of healthy eating with this recipe that will leave you wanting more!
Let me share a delightful tale of how these Zucchini-Parmesan Cheese Fritters won the hearts of my family. One evening, as I was searching for a creative way to use up our surplus zucchini from the garden, I stumbled upon this recipe. Skeptical at first, I decided to give it a try, and to my surprise, it was an instant hit! The crispy exterior and the tender zucchini inside won over my husband’s taste buds, and our little family couldn’t get enough of these fritters. Ever since that day, they have become a cherished favorite and a must-have whenever we gather around the table.
Why This Recipe Is Amazing:
- Unique and flavorful: The combination of grated zucchini and Parmesan cheese creates a harmonious blend of textures and flavors. The crispy exterior gives way to a tender and flavorful center.
- Wholesome and healthy: With the goodness of zucchini and minimal use of oil, these fritters offer a healthier alternative to traditional fried snacks.
- Easy to make: This recipe requires simple ingredients and straightforward steps, making it accessible for cooks of all levels.
- Versatile and customizable: You can add your own twist to these fritters by incorporating herbs, spices, or even adding a touch of chili for some heat.
Ingredients:
- 3 large zucchini (approximately 750 grams or 1.5 lbs), finely grated
- ½ teaspoon salt
- 1 egg
- 5 tablespoons all-purpose flour (approximately 40 grams)
- 4 tablespoons Parmesan cheese (approximately 30 grams)
- ¼ teaspoon salt
- Ground black pepper to taste
- Oil for frying
Toppings:
-
- 1 tablespoon grated Parmesan cheese, or to taste
- 1 pinch salt
- ¼ cup sour cream, for topping
Directions:
- In a bowl, combine the finely grated zucchini and salt, stirring well. Set aside for 10 minutes to allow the salt to draw out excess moisture.
- Place the zucchini mixture onto a clean dish towel or cheesecloth, then squeeze firmly to drain out all the liquid.
- In a separate bowl, whisk the egg, then add the all-purpose flour, Parmesan cheese, salt, and ground black pepper. Stir until well combined.
- Add the drained zucchini to the batter and mix thoroughly.
- Heat oil in a medium-sized pan over medium-high heat.
- Spoon the batter into the hot oil, approximately one tablespoon at a time, shaping each spoonful into a fritter. Cook until golden brown on both sides, about 5 minutes per batch.
- Once cooked, transfer the fritters to a serving plate. Sprinkle with grated Parmesan cheese and a pinch of salt.
- Serve the fritters immediately with a dollop of sour cream on top.
Notes:
- Feel free to experiment with additional herbs or spices, such as garlic powder, paprika, or Italian seasoning, to enhance the flavor profile of the fritters.
- For a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend.
- To make them even healthier, you can opt to bake the fritters in the oven instead of frying them. Simply place them on a parchment-lined baking sheet and bake at 425°F (220°C) for about 15-20 minutes or until golden brown.
- Nutritional information: These fritters are a great source of vitamins and minerals, especially from the zucchini. They offer a satisfying snack that’s low in carbohydrates and packed with flavor.
Zucchini-Parmesan Cheese Fritters
Ingredients
- 3 large zucchini approximately 750 grams or 1.5 lbs, finely grated
- ½ teaspoon salt
- 1 egg
- 5 tablespoons all-purpose flour approximately 40 grams
- 4 tablespoons Parmesan cheese approximately 30 grams
- ¼ teaspoon salt
- Ground black pepper to taste
- Oil for frying
Toppings:
- 1 tablespoon grated Parmesan cheese or to taste
- 1 pinch salt
- ¼ cup sour cream for topping
Instructions
- In a bowl, combine the finely grated zucchini and salt, stirring well. Set aside for 10 minutes to allow the salt to draw out excess moisture.
- Place the zucchini mixture onto a clean dish towel or cheesecloth, then squeeze firmly to drain out all the liquid.
- In a separate bowl, whisk the egg, then add the all-purpose flour, Parmesan cheese, salt, and ground black pepper. Stir until well combined.
- Add the drained zucchini to the batter and mix thoroughly.
- Heat oil in a medium-sized pan over medium-high heat.
- Spoon the batter into the hot oil, approximately one tablespoon at a time, shaping each spoonful into a fritter. Cook until golden brown on both sides, about 5 minutes per batch.
- Once cooked, transfer the fritters to a serving plate. Sprinkle with grated Parmesan cheese and a pinch of salt.
- Serve the fritters immediately with a dollop of sour cream on top.
