What makes a zucchini fritter hold together instead of falling apart in the pan? Squeezing the water out. Two cups of grated zucchini look like a lot, but half of that volume is water. Squeeze it in a towel until dry, then mix with whole wheat flour, grated cheese, chopped chives, flax seeds, one egg, salt, and pepper. Shape into patties and fry in olive oil.
The flax seeds are a quiet addition — most people do not notice them, but they add fibre and help the batter hold together without any fuss. The chives are the only herb here. The cheese melts in and does what melted cheese always does: makes everything taste better.
Tips for Making Zucchini Fritters
Squeeze the grated zucchini dry
Grate the zucchini with the skin on. Place the gratings in a clean towel and twist until you have wrung out as much liquid as possible.
You will be surprised at how much water comes out. Wet zucchini makes soggy fritters that fall apart.
Fry in enough oil on medium heat
Use enough olive oil to cover the bottom of the skillet. Medium heat gives the outside time to crisp before the inside overcooks.
Do not flip until the bottom is golden and firm. Early flipping breaks the patty.
Zucchini Fritters
Total Time: 30 minutes
Yield: Serves 4
Diet: Vegetarian, Omnivore
Description
Crispy zucchini fritters are perfect as a snack, side, or light dinner. A delicious way to enjoy your veggies!
Ingredients
Units
- 1 cups (237 ml) whole wheat flour
- 0.5 cups (118 ml) grated cheese
- 2 tbsp chopped fresh chives
- 2 cups (473 ml) grated zucchini
- 1 tbsp flax seeds
- 1 egg
- salt
- pepper
- olive oil
Instructions
- Wash zucchini, chop off the ends, and grate them (no need to peel).
- Add spices, egg, seeds, cheese, chives, and flour.
- Combine the mixture and shape into patties.
- In a skillet, heat some olive oil.
- Fry patties until golden on both sides.
- Place the patties on paper towels to absorb excess oil.
- Serve.
Notes
- To remove excess moisture from the grated zucchini, place it in a colander and sprinkle with salt. Let it sit for 10-15 minutes, then squeeze out the liquid before adding to the batter.
- For a gluten-free version, substitute the whole wheat flour with a gluten-free all-purpose flour blend.
- Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Category: Side Dish
Method: Pan-Frying
Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 4
- Protein: 7
- Cholesterol: 80
Frequently Asked Questions
Can I use a different flour?
Yes. All-purpose flour, chickpea flour, or a gluten-free blend all work. Whole wheat flour gives a nuttier, denser fritter.
What kind of cheese works?
Any grated melting cheese. Cheddar, Gruyere, Parmesan, or a mix. Half a cup is enough to bind without making the fritters heavy.
Can I bake these instead?
Yes. Place patties on a parchment-lined tray and bake at 400°F (204°C) for twenty minutes, flipping halfway. They will not be as crispy but hold together well.
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