Key Takeaways:
- Versatile Zucchini Dish: Zucchini Parmesan Fritters are a crispy, flavorful way to use up excess zucchini and summer squash, perfect as a snack, appetizer, or side dish.
- Moisture Removal is Key: Properly removing excess moisture from shredded zucchini ensures a crispy texture for the fritters. Salt the zucchini, let it sit for 20 minutes, and wring out the moisture using cheesecloth or a nut milk bag.
- Simple Ingredients, Big Flavor: These fritters include zucchini, garlic, onions, red pepper, parmesan cheese, flour, egg, and a touch of baking powder for a light texture.
- Fry or Bake: Fry the fritters for a golden, crispy finish or bake them for a healthier option.
- Serve with Dips: Enhance the flavor with dips like sour cream, Ranch dressing, or French onion dip.
- Creative Zucchini Uses: Incorporate zucchini into various meals like muffins, cheese pockets, or desserts to enjoy its versatility.
Zucchini Parmesan Fritters are a delicious way to use up an over-abundance of zucchini and summer squash. These fritters are crispy on the outside. A dollop of sour cream perfectly compliments them.
If you love zucchini, try my Chocolate Zucchini Bread, you will love this combination.
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A couple of days ago, I had a handful of tiny zucchini and yellow squash on my summer squash plants. I figured it would be about a week until they were ready to pick. WRONG. The rain we got the next day kicked them into high gear. Farmer Fred brought me close to a dozen zucchini and yellow squash today. He doesn’t know it yet but we will be having zucchini for breakfast with Blueberry Zucchini Muffins. Lunch with these Zucchini Parmesan Fritters. Dinner with Zucchini Cheese Pockets in Marinara Sauce, and dessert with Triple Chocolate Zucchini bread. YUM!!! I had better get out to the garden and collect a bunch of squash blossoms before he brings me another dozen squash. Tomorrow we’ll have some Stuffed Squash Blossom Poppers with Charred Tomatillo Salsa. YUM
How to Remove Extra Moisture From Zucchini:
Zucchini doesn’t have a lot of flavor. It is almost all moisture – which is why it works so well in bread, as a pasta substitute, and in my Blueberry Zucchini Muffins. It releases moisture during cooking and doesn’t alter the flavor very much. Grandmas like me love it because it is a great way to get the grandkids to eat squash. Fritters don’t need the extra moisture, so for this recipe, you will remove the moisture by first adding a little salt to the shredded zucchini. The salt dehydrates the cells, and after about 20 minutes, you can put the zucchini in cheesecloth or a nut milk bag and wring out most of the moisture. The zucchini is now ready to use in the fritter recipe.
How Do I Make Zucchini Parmesan Fritters?
Zucchini Parmesan Fritters are simple and easy to make. Once the zucchini has the extra moisture removed, you will mix in the rest of the ingredients and fry or bake the fritters for a healthier version. The ingredients in the fritters are finely minced garlic, chopped onions, and red pepper. Also, some grated parmesan cheese. The fritter is held together with flour and an egg. I add a little baking powder to the flour to give the fritter a lighter texture inside.
These Zucchini Parmesan Fritters also make a great appetizer. Use about a Tbsp. of batter per fritter and serve them with a dab of sour cream or make a veggie dip. They are also delicious with French onion dip or Ranch dressing.
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FAQ:
Q: How do I remove excess moisture from zucchini for the fritters?
A: Add salt to the shredded zucchini, let it sit for 20 minutes, then wring out the moisture using cheesecloth or a nut milk bag.
Q: Can I bake the fritters instead of frying them?
A: Yes, you can bake the fritters for a healthier option. Arrange them on a baking sheet and cook until golden and crispy.
Q: What dips pair best with Zucchini Parmesan Fritters?
A: Sour cream, Ranch dressing, French onion dip, or even a simple veggie dip complement the fritters beautifully.
Q: Can I make smaller fritters for appetizers?
A: Absolutely! Use about a tablespoon of batter per fritter for bite-sized appetizers.
Q: What other recipes can I try with zucchini?
A: Explore recipes like Chocolate Zucchini Bread, Blueberry Zucchini Muffins, Zucchini Cheese Pockets, or Stuffed Squash Blossom Poppers.
Q: Can I use yellow squash in this recipe?
A: Yes, you can substitute yellow squash or even combine it with zucchini for a colorful and tasty variation.
Zucchini Parmesan Fritters with Sour cream
Ingredients
- 1 medium (1lb) zucchini (250g) shredded
- ½ tsp baking powder
- 1 medium onion
- 3 tbsp diced red bell pepper
- 2 cloves minced garlic minced
- 1 egg
- ½ cup flour (60g)
- ½ cup grated parmesian cheese (50g)
- 1 tsp salt + salt and pepper to taste
Instructions
- Grate the zucchini sprinkle with the tsp of salt and set aside. ( the salt will draw the extra moisture out of the zucchini
- mix together all of the rest of the ingredients and stir to mix.
- Put the shredded zucchini in something that will let you squeeze all the extra liquid. A nut milk bag or cheesecloth works great. Add the zucchini to the rest of the ingredients and stir to mix.
- Put a small amount of oil in a cast-iron skillet and fry until golden brown on both sides.
- Alternately bake the Fritters on a sheet pan at 450 degrees for 20 minutes, or until browned and the centers are set.
- Serve with a dollop of sourcream
