Description
These crispy zucchini fritters are a delicious, healthy, and easy-to-make snack or appetizer. Packed with fresh herbs and garlic, they’re perfect for a light lunch or side dish. The recipe is adaptable for gluten-free, vegan, and low-carb diets.
Ingredients
Scale
-
2 medium zucchinis (about 2 cups grated)
-
1 teaspoon salt (for drawing moisture out of zucchini)
-
1 large egg
-
¼ cup flour (use gluten-free flour for GF option)
-
2 tablespoons Parmesan cheese (optional), grated
-
2 cloves garlic, minced
-
¼ teaspoon black pepper
-
¼ teaspoon paprika or chili powder (optional)
-
2 tablespoons fresh parsley or dill, chopped
-
3 tablespoons olive oil (for frying)
Instructions
- Grate zucchinis and place them in a colander over a bowl. Sprinkle with salt and let sit for 10–15 minutes.
- Squeeze out as much water as possible using hands or a kitchen towel.
- In a bowl, mix egg, flour, Parmesan, garlic, black pepper, and paprika.
- Add zucchini and parsley, stirring until well combined.
- Heat olive oil in a skillet over medium heat.
- Shape batter into patties and fry for 3–4 minutes on each side until golden brown and crispy.
- Transfer to a plate lined with paper towels and serve warm with dipping sauce.
Notes
- For vegan option: Replace egg with a flax or chia egg (1 tbsp ground flaxseed/chia seeds + 2.5 tbsp water).
- To make it gluten-free, use almond flour or gluten-free baking mix.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American