Ingredients
Equipment
Method
- Grate the zucchinis using a box grater and place in a colander.
- Sprinkle with salt and let sit for 10 minutes to draw out moisture.
- Squeeze out as much liquid from the zucchini as possible.
- In a large mixing bowl, combine the dry, squeezed zucchini with flour, Parmesan, green onions, and parsley.
- In a small bowl, whisk the egg and milk together, then pour over the dry ingredients.
- Add black pepper and garlic powder and mix until just combined.
- Heat about 1/4 inch of vegetable oil in a skillet over medium-high heat.
- Test oil temperature by dropping a bit of batter in; if it sizzles, proceed.
- Drop generous mounds of batter into the hot oil and flatten slightly with a spatula.
- Fry for about 2-3 minutes on each side until deep golden brown.
- Transfer cooked fritters to a plate lined with paper towels to absorb excess oil.
- Serve warm and enjoy!
Nutrition
Calories: 150kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 4mgCalcium: 15mgIron: 5mg
Notes
This recipe is perfect for its quick preparation and delightful taste. Enjoy these crispy zucchini fritters as an appetizer, side dish, or snack!
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