Description
Learn how to make delicious Parmesan Zucchini Fritters with this easy recipe. Perfect for a quick and tasty appetizer or side dish. Click here!
Ingredients
- 3 large or 4 small zucchini (about 2 lb (907 g).)
- 2 tsp (10 ml). kosher salt, divided , plus more
- 1 large egg
- 3 cloves garlic, finely chopped
- 1/2 c. finely grated Parmesan
- 1/3 c. cornstarch
- 1/3 c. panko bread crumbs
- 1/4 tsp (1 ml). freshly cracked black pepper
- 3/4 c. vegetable oil
- Marinara sauce, for serving
Instructions
- Utilize the large slots on a box grater to grate the zucchini. Place the grated zucchini into a strainer or a fine sieve, and mix in 1 teaspoon of salt. Allow it to rest above a bowl or in the sink for around 15 minutes to let the salt extract the extra moisture.
- Move the drained zucchini onto a clean, dry kitchen towel. Squeeze out as much liquid as you can, then transfer the zucchini into a medium-sized bowl (you should end up with about 2 tightly packed cups). Mix in the egg and garlic. Incorporate the Parmesan, cornstarch, bread crumbs, pepper, and another teaspoon of salt. Use a rubber spatula to blend everything together, ensuring there are no dry spots and the sides of the bowl are scraped down.
- In a 10-inch frying pan, warm up the oil over medium heat. To check if the oil is ready, drop a tiny bit of the mixture into the oil; it should cause large bubbles to form immediately around the edges.
- Take 2 tablespoons of the mixture and shape it into thin patties with your hands. Gently lay them into the hot oil and let them cook without moving them until the edges are golden, which should take about 2 minutes. Flip them over and cook the other side until it also turns golden brown, for another 1 to 2 minutes.
- Place the fritters onto a baking sheet that has a wire rack on top, and season them right away with a little salt. Repeat the process with the remaining mixture. Serve the fritters while warm, accompanied by marinara sauce.
Notes
- Thoroughly squeeze out excess liquid from grated zucchini to prevent fritters from becoming soggy.
- Ensure mixture is well blended with a rubber spatula for a uniform fritter texture.
- Test oil temperature before frying by dropping a small amount of mixture; it should sizzle and form bubbles immediately.