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Zucchini Fritters

If I asked you what vegetable is EVERYWHERE right now, you would probably say tomatoes or zucchini, right?  Well, this zucchini fritter recipe will take care of that abundance.  Add a nice tomatoes and cucumber salad and some crusty Italian bread and you have yourself a beautiful light lunch!!

Ingredients

  • 2 medium zucchini, grated
  • 1 tsp salt
  • 1/3 cup flour (can use coconut or rice)
  • 1/4 cup parmigiano, grated
  • 1/4 cup mozzerella, grated
  • 1/2 cup chopped herbs (I like 2/3 parsley and 1/3 basil)
  • 1/2 sweet onion, minced (I used a red onion)
  • 1 clove garlic, minced
  • 2 egg
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp baking powder
  • 1/3 cup olive oil (for frying)

Instructions

  • Place grated zucchini in a colander over the sink; add salt and gently toss to combine; let sit for 10 minutes.
  • In a large bowl, combine flour, both cheeses, herbs, onion, garlic, baking powder and egg; season with salt and pepper, to taste.
  • Now that the zucchini have had time to drain,  squeeze out the liquid using a clean dish towel or cheese cloth (or you can just use your muscle and squeeze it tight!!); add it to the bowl and mix well!
  • Heat olive oil in a large skillet over medium high heat and scoop large spoonfuls of batter for each fritter, flattening with a spatula; cook until the underside is nicely golden brown, about 2 minutes and flip and cook on the other side until brown.
  • Serve immediately.