Classic Zucchini Fritters
Traditional dish · Mediterranean
Crispy on the outside, tender on the inside, these classic zucchini fritters are a delightful way to enjoy summer squash. Grated zucchini is mixed with flour, eggs, and herbs, then pan-fried until golden brown.
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Ingredients
- Zucchini2 medium
- All-purpose flour1/2 cup
- Eggs2 large
- Parmesan cheese, grated1/4 cup
- Fresh dill, chopped2 tablespoons
- Fresh parsley, chopped2 tablespoons
- Garlic, minced1 clove
- Olive oil3 tablespoons
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
Steps
- 1
Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10 minutes to draw out moisture. Squeeze out as much liquid as possible using your hands or a clean kitchen towel.
- 2
In a large bowl, whisk together the eggs, flour, grated Parmesan cheese, chopped dill, chopped parsley, and minced garlic.
- 3
Add the squeezed zucchini to the egg mixture and stir until well combined. Season with black pepper.
- 4
Heat olive oil in a large skillet over medium-high heat.
- 5
Drop spoonfuls of the zucchini mixture into the hot skillet, flattening them slightly with the back of the spoon to form fritters. Cook in batches, being careful not to overcrowd the pan.
- 6
Fry for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
- 7
Serve hot, optionally with a dollop of sour cream or a squeeze of lemon.
