Discover a mouthwatering recipe that transforms humble vegetables into golden, crispy fritters that are not just incredibly tasty but also packed with nutrition. These zucchini fritters are so flavorful, you’ll find yourself craving them again and again – and they’re surprisingly easier to make than you might think!
Ingredients
For the Fritters
- 1 medium zucchini, grated (about 250g / 8.8 oz)
- 1 medium carrot, grated (about 100g / 3.5 oz)
- 2 large eggs
- 100g (3.5 oz) cheese, grated
- Fresh parsley, chopped (2-3 tablespoons)
- 1 medium potato, grated (about 150g / 5.3 oz)
- 1 garlic clove, minced
- Salt (1 teaspoon)
- Ground black pepper (1/2 teaspoon)
- Italian herbs (1 teaspoon)
- Ground red pepper (1/4 teaspoon, optional)
- 4 tablespoons oatmeal
- 2 tablespoons all-purpose flour (for coating)
- Olive oil (for frying)
For the Dressing
- 1 tablespoon sour cream
- 1 tablespoon mayonnaise
- 1 small cucumber, grated
- Pinch of salt
Step-by-Step Instructions
- Prepare the Vegetables
- Grate the zucchini, carrot, and potato using a box grater or food processor
- Sprinkle salt over the grated zucchini and let sit for 10 minutes to release excess moisture
- Squeeze out the liquid from the zucchini using a clean kitchen towel
- Mix the Fritter Batter
- In a large mixing bowl, combine grated zucchini, carrot, and potato
- Add minced garlic, grated cheese, and chopped parsley
- Crack in the eggs and mix well
- Season with salt, black pepper, Italian herbs, and red pepper
- Stir in the oatmeal until the mixture is well combined
- Prepare for Cooking
- Place flour in a shallow dish for coating
- Heat olive oil in a large skillet over medium heat
- Cook the Fritters
- Form the vegetable mixture into small patties
- Lightly coat each patty in flour
- Carefully place the fritters in the hot oil
- Cook for 3-4 minutes on each side until golden brown and crispy
- Remove and drain on paper towels
- Prepare the Dressing
- Mix sour cream, mayonnaise, grated cucumber, and a pinch of salt
- Stir until well combined
Nutritional Information
- Serving Size: 2-3 fritters
- Calories: Approximately 180-220 calories
- Protein: 8-10g
- Carbohydrates: 15-18g
- Fat: 10-12g
Cooking Time and Servings
- Prep Time: 15 minutes
- Cooking Time: 15-20 minutes
- Total Time: 30-35 minutes
- Servings: 4-6 people
Pro Tips and Tricks
- Squeeze out as much moisture from the zucchini as possible to ensure crispy fritters
- Use a non-stick pan or well-seasoned cast-iron skillet for best results
- Don’t overcrowd the pan while frying
- Keep fritters warm in a low-temperature oven while cooking batches
Variations and Substitutions
- Gluten-Free Option: Replace wheat flour with cornstarch or gluten-free flour
- Dairy-Free: Use nutritional yeast or vegan cheese instead of regular cheese
- Add Protein: Mix in canned tuna or cooked chicken
- Spice It Up: Add chili flakes or swap Italian herbs for cajun seasoning
Frequently Asked Questions
Q1: Can I bake these fritters instead of frying? A: Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Q2: How long can I store these fritters? A: Refrigerate in an airtight container for 3-4 days. Reheat in a skillet or oven.
Q3: Can I freeze the fritters? A: Yes, freeze cooked and cooled fritters for up to 1 month. Reheat from frozen in the oven.
Q4: Are these fritters kid-friendly? A: Absolutely! They’re a great way to sneak vegetables into children’s diets.
Q5: Can I make these vegan? A: Use flax eggs or chickpea flour as an egg replacement and choose vegan cheese alternatives.
Storage and Make-Ahead Tips
- Prepare the vegetable mixture up to 1 day in advance and store in the refrigerator
- Cooked fritters can be kept in the refrigerator for 3-4 days
- Reheat in a skillet or oven to maintain crispiness
- For best texture, consume within 2 days of cooking
Enjoy these delightful zucchini fritters – a perfect blend of nutrition, flavor, and comfort!
