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Zucchini Fritters with Parmesan and Green Onions Recipe

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4.3 from 9 reviews

These zucchini fritters are crispy, golden, and packed with fresh zucchini and onions for a light yet satisfying dish. Combined with Parmesan and green onions, then pan-fried to perfection, they make a fantastic appetizer or side served warm with sour cream or Greek yogurt for dipping.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Vegetables

  • 1 pound zucchini (about 3 medium)
  • 1 small yellow onion
  • 2 green onions, white and green parts, chopped

Dry Ingredients

  • ¾ teaspoon kosher salt
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ⅓ cup freshly grated Parmesan
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly cracked black pepper

Wet Ingredients

  • 1 large egg
  • ½ cup whole milk

Others

  • Vegetable oil, for frying
  • Flaky salt, for serving
  • Sour cream or Greek yogurt, for serving

Instructions

  1. Strain the zucchini: Set a strainer over a large bowl and line it with a cheesecloth, nut bag, or tea towel. Grate the zucchini and yellow onion directly onto the cloth. Sprinkle the kosher salt evenly over the grated veggies and gently toss to combine. Let it sit for 10 minutes to draw out moisture. Then gather the cloth edges and wring out as much liquid as possible to ensure the fritters hold together well.
  2. Make the batter: In a large bowl, whisk together the all-purpose flour, baking powder, chopped green onions, and freshly grated Parmesan cheese. In a separate bowl, beat the egg with the whole milk, garlic powder, and freshly cracked black pepper. Pour the wet ingredients into the dry and stir until combined. Fold in the strained zucchini and onion mixture thoroughly to form the fritter batter.
  3. Cook the fritters: Pour about ½ inch of vegetable oil into a large, deep skillet and heat it over medium-high heat until shimmering hot. Working in batches to avoid crowding, drop ¼ cup portions of batter into the oil. Use a fork to gently flatten and spread each portion into ½-inch thick rounds. Fry each side for 3 to 4 minutes or until golden brown and crisp. Transfer cooked fritters to a paper towel-lined plate to drain excess oil, then sprinkle with flaky salt immediately.
  4. Serve: Serve the zucchini fritters warm with a side of sour cream or Greek yogurt for dipping. They make a delightful appetizer or side dish perfect for sharing.

Notes

  • Wringing out the zucchini thoroughly is key to achieving crisp fritters that are not soggy.
  • You can substitute Parmesan with Pecorino Romano for a sharper flavor if desired.
  • These fritters are best served immediately while hot and crispy but can be kept warm in a low oven.
  • Feel free to add herbs like dill or parsley into the batter for extra freshness.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://avascooking.com/zucchini-fritters-with-parmesan-and-green-onions-recipe/