Zucchini and Egg Fritters are a delightful combination of fresh zucchini, soft-boiled eggs, and finely chopped onions, all held together by a light batter and fried to golden perfection. This versatile dish is perfect for breakfast, lunch, or even a light dinner, offering a delicious, nutritious option that’s both easy to prepare and full of flavor. The fritters are crispy on the outside, with a tender and moist interior, making them irresistible when served warm with a side of yogurt or a fresh salad.
Zucchini is a great low-calorie vegetable packed with vitamins, while the eggs add protein, making these fritters a wholesome choice for those looking to enjoy a nutritious meal without sacrificing taste. Let’s dive into this easy-to-follow recipe!
Ingredients
- 1-2 medium zucchini (about 400g), diced
- 1/2 onion, finely chopped
- 2 tablespoons olive oil (for frying)
- 3 boiled eggs, chopped
- 2 raw eggs, beaten
- 1 spring onion, chopped
- 1/4 teaspoon salt (adjust to taste)
- 2 tablespoons flour
Step-by-Step Instructions
1. Prepare the Ingredients
Begin by dicing the zucchini into small, uniform cubes. The smaller the dice, the quicker the zucchini will cook and blend into the fritter batter. Finely chop the onion and spring onion to add a mild, sweet flavor and a bit of crunch.
In a separate bowl, chop the boiled eggs into small pieces. The soft texture of the boiled eggs adds richness and an extra layer of flavor to the fritters. Once all the ingredients are prepped, set them aside.
2. Mix the Batter
In a large mixing bowl, combine the diced zucchini, chopped onion, boiled eggs, and spring onion. These fresh ingredients form the base of the fritters, with zucchini providing moisture and a mild flavor.
Next, add the raw beaten eggs to the mixture. The eggs act as a binder, helping to hold the fritters together while cooking. Sprinkle in the salt and 2 tablespoons of flour. The flour adds structure to the batter, giving the fritters a light yet satisfying texture when fried.
Mix all the ingredients thoroughly until everything is well combined. The batter should be thick but still spoonable. If the mixture seems too loose, you can add an additional tablespoon of flour to thicken it slightly.
3. Fry the Fritters
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. The oil should be hot enough to sizzle when the batter is added, but not smoking, as this could burn the fritters.
Once the oil is ready, scoop spoonfuls of the batter into the pan, using a spoon or small ladle to drop the mixture in evenly sized portions. Flatten each spoonful slightly with the back of the spoon to form fritter shapes. This ensures even cooking and helps the fritters develop a nice, golden-brown crust.
Fry the fritters for 2-3 minutes on each side, or until they are golden brown and cooked through. Flip them carefully using a spatula to avoid breaking the fritters. Once both sides are golden and crispy, transfer the fritters to a plate lined with paper towels to absorb any excess oil.
4. Serve
These Zucchini and Egg Fritters are best enjoyed warm. Serve them on their own or with a side of creamy yogurt, which pairs perfectly with the light, savory flavor of the fritters. You can also serve them alongside a fresh green salad for a more complete meal.
Tips for Success
- Zucchini Prep: If your zucchini seems particularly watery, you can lightly salt the diced zucchini and let it sit for 10-15 minutes before adding it to the batter. This will draw out some of the excess moisture, ensuring your fritters don’t become soggy. Be sure to pat the zucchini dry with a paper towel afterward.
- Customizations: To add more flavor, you can incorporate herbs or spices like paprika, dill, or parsley into the batter. A sprinkle of grated cheese, such as Parmesan or feta, would also elevate the fritters.
- Frying: Make sure not to overcrowd the pan, as this will lower the oil temperature and result in uneven cooking. Fry in batches if necessary, and keep the cooked fritters warm in a low oven while you finish frying the rest.
Nutrition Information (Per Serving)
- Servings: 4-6 fritters
- Calories: 150 kcal
- Protein: 7 g
- Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 8 g
- Sugars: 2 g
- Fiber: 1 g
- Sodium: 150 mg
Conclusion
These Zucchini and Egg Fritters are a delicious way to incorporate more vegetables into your meals while keeping things light and satisfying. With their crispy edges and soft, flavorful centers, they make for a perfect snack, breakfast, or light lunch. The combination of zucchini, eggs, and onions creates a balanced dish that’s rich in protein and nutrients, but low in calories—ideal for those watching their weight without compromising on flavor.
We hope you enjoy making and savoring these fritters as much as we do!
