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Zucchini Fritters Recipe

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3.9 from 13 reviews

These zucchini fritters are a light and delicious summer recipe perfect as an appetizer or side dish. Made with grated zucchini, quinoa, garlic, and fresh parmigiano-reggiano cheese, they are crisped to golden perfection in a skillet. Easy to prepare and full of flavor, they pair wonderfully with a variety of dipping sauces such as yogurt, ranch dressing, or marinara.

  • Total Time: 45 minutes
  • Yield: 14 fritters

Ingredients

Fritters

  • 2 cups grated zucchini
  • ½ teaspoon salt
  • 1 cup water
  • ½ cup quinoa
  • 1 whole egg
  • 3 cloves garlic, minced
  • ½ teaspoon dried oregano
  • 1 cup grated fresh parmigiano-reggiano cheese
  • 1 cup panko crumbs
  • Salt and freshly ground black pepper, to taste
  • ¼ cup vegetable oil

Optional Dipping Sauces

  • Yogurt or sour cream
  • Ranch dressing
  • Marinara sauce
  • Soy sauce

Instructions

  1. Drain the zucchini: Place the grated zucchini in a colander and toss with ½ teaspoon salt. Let it stand for 10 to 15 minutes to draw out excess moisture. Then wring the zucchini dry tightly using a paper towel to remove as much water as possible.
  2. Cook the quinoa: Combine 1 cup water and ½ cup quinoa in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover and cook for 10 minutes until the quinoa is tender and water absorbed. Remove from heat, fluff with a fork, and let it stand covered for another 10 minutes.
  3. Make the fritter mixture: In a large bowl, combine the dried zucchini, cooked quinoa, whole egg, minced garlic, dried oregano, grated parmigiano-reggiano cheese, and panko crumbs. Season the mixture with salt and freshly ground black pepper to taste. Stir thoroughly until well combined.
  4. Shape and fry the fritters: Heat ¼ cup vegetable oil in a skillet over medium heat. Shape the zucchini-quinoa mixture into patties about 2 to 3 inches in diameter. Working in batches, add the patties to the skillet and flatten slightly with a spatula. Cook each side until golden brown and crisp, about 4 minutes per side. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
  5. Serve and enjoy: Serve the zucchini fritters warm with your choice of dipping sauces such as yogurt, sour cream, ranch dressing, marinara, or soy sauce.

Notes

  • Be sure to thoroughly drain and wring out the zucchini to prevent soggy fritters.
  • Quinoa can be cooked ahead of time to save preparation time.
  • You can substitute parmigiano-reggiano with another hard cheese if needed.
  • Leftover fritters can be reheated in a skillet for crispness or warmed in the oven.
  • For a gluten-free version, substitute panko crumbs with gluten-free breadcrumbs.
  • Adjust seasoning to taste, especially salt since cheese adds saltiness.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/zucchini-fritters-recipe/