Description
These savory zucchini fritters offer the ultimate golden, crispy bite, turning garden-fresh squash into an addictive meal or snack. Featuring a deeply satisfying crunch on the outside and a tender, cheesy center, these fritters are a crowd-pleasing vegetarian dish. They come together easily with simple pantry staples like Panko, eggs, and aromatic cheeses, resulting in a restaurant-quality treat that is perfect for a quick lunch or an elegant side dish.
Ingredients
2 cups shredded zucchini (squeezed dry)
1 cup Panko bread crumbs
2 large eggs
1/3 cup Parmesan cheese
1/4 cup Mozzarella cheese
2 garlic cloves, minced
3 tbsp oil for frying
Salt and pepper to taste
Instructions
Grate the zucchini using the large holes of a box grater.
Place the shredded squash in a clean mesh bag or cheesecloth and squeeze firmly to remove all excess water.
In a large mixing bowl, combine the dried zucchini, bread crumbs, eggs, cheeses, minced garlic, salt, and pepper.
Heat the oil in a large pan over medium heat, then reduce heat slightly.
Use an ice cream scoop to drop portions of the mixture into the pan.
Flatten each mound gently with a spatula.
Cook for 4 to 6 minutes per side until each fritter is deep golden brown.
Notes
The key to success is moisture control. Ensure all water is squeezed out of the zucchini to prevent soggy fritters. Preheat the pan thoroughly before adding the first batch to ensure a consistent crust.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizers
- Method: Pan Frying
- Cuisine: American