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To make crispy zucchini fritters, you need a few simple ingredients. Here is what you will need: - 2 medium zucchinis, grated - 1 teaspoon salt - 1/2 cup all-purpose flour - 1/4 cup cornmeal - 1 large egg - 1/2 cup grated Parmesan cheese - 1/4 cup green onions, finely chopped - 1 clove garlic, minced - 1/2 teaspoon black pepper - 1/2 teaspoon smoked paprika - Olive oil for frying - Greek yogurt or sour cream for serving (optional) These ingredients blend to create a tasty snack or side dish. The zucchini gives it a fresh flavor, while the cheese adds richness. The cornmeal helps with the crunch. Each ingredient plays a role in making these fritters crispy and delicious. Make sure to use fresh zucchinis. They will make your fritters bright and flavorful. Grating the zucchini helps release moisture. This step is key to keeping the fritters crispy. Enjoy gathering these items, as they will make your cooking experience fun and rewarding! - First, grate the zucchinis using a box grater. Aim for nice, fine shreds. - Place the grated zucchini in a clean kitchen towel. Sprinkle the salt over it. - Let the zucchini sit for about 10 minutes. This draws out moisture. - After 10 minutes, wrap the towel around the zucchini. Squeeze it hard to remove extra liquid. This step helps make the fritters crispy! - In a large bowl, combine the drained zucchini with flour and cornmeal. - Add one egg, Parmesan cheese, chopped green onions, and minced garlic. - Finally, mix in black pepper and smoked paprika. Stir until everything is well blended. - Heat a good amount of olive oil in a large skillet over medium heat. You want enough to cover the bottom. - Use a tablespoon to scoop the zucchini mixture. Drop it into the hot oil, pressing down gently. - Fry the fritters in batches. Do not overcrowd the pan. - Cook for 3-4 minutes on each side until they turn golden brown and crispy. - Once done, remove fritters and place them on a paper towel-lined plate to soak up extra oil. To get crispy zucchini fritters, moisture is your enemy. Start by grating the zucchinis and sprinkle them with salt. This draws out excess water. After ten minutes, squeeze the zucchini in a towel to remove this liquid. Trust me, this step is key for crispiness! Next, heat your olive oil properly. Aim for medium heat. Too low, and they will soak up oil. Too high, and they will burn before cooking through. A good test is to drop a small amount of batter into the oil. If it sizzles right away, you're ready to fry! For dipping, I love using Greek yogurt or sour cream. They add a nice tang that pairs well with the fritters. You can also try a spicy aioli for a kick! When it comes to side dishes, a simple salad works great. A fresh garden salad or some roasted veggies will balance the meal. You can even serve these fritters as an appetizer at a gathering! One big mistake is overcrowding the pan. If you fill the pan too much, the fritters will steam instead of fry. This leads to soggy fritters. Always fry in small batches. Another mistake is not using enough oil. The oil should cover the bottom of the pan. This helps create that golden, crispy crust. Don’t be shy with the oil; it’s essential for great flavor and texture! {{image_2}} You can make these fritters gluten-free. Just swap the all-purpose flour with almond flour or a gluten-free flour blend. Both options work well and still give you that nice crunch. Almond flour adds a nutty taste that pairs great with zucchini. Use the same amount of flour as in the recipe. Want a vegan twist? Replace the egg with flaxseed meal. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for five minutes until it thickens. This acts as a great binder for your fritters. The flavor stays rich and tasty without the egg. You can boost the taste of your fritters by adding herbs or spices. Fresh herbs like parsley or dill can add brightness. If you like heat, sprinkle in some red pepper flakes or cayenne pepper. A teaspoon of Italian seasoning can also add depth. Mix these extras into your batter for a fun flavor twist! To keep your crispy zucchini fritters fresh, store them in an airtight container. Place a paper towel at the bottom to absorb moisture. This helps maintain their crispiness. You can refrigerate them for up to three days. If you notice they are getting soft, don’t worry. You can easily reheat them! To reheat and keep your fritters crispy, use a skillet. Add a little olive oil and heat over medium. Place the fritters in the pan. Cook for about two minutes on each side. This method helps regain that golden, crispy texture. You can also use an oven. Preheat it to 375°F (190°C) and bake them for about 10 minutes. If you want to save some for later, freezing is easy! First, let the fritters cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer bag. This helps prevent them from sticking together. To thaw, just leave them in the fridge overnight before reheating. This method keeps them tasty and ready to enjoy! To make zucchini fritters crispy, remove excess moisture from the zucchini. Grate the zucchini and sprinkle it with salt. Let it sit for 10 minutes. This step helps draw out water. Afterward, wrap the zucchini in a towel and squeeze out as much liquid as you can. The drier the zucchini, the crispier your fritters will be. Also, make sure the oil is hot before frying. This helps create a nice golden crust. Yes, you can freeze crispy zucchini fritters. Let them cool completely after frying. Place them in a single layer on a baking sheet. Freeze for about an hour until firm. Then, transfer them to a freezer-safe bag or container. They can last for up to three months in the freezer. To reheat, bake them in the oven to maintain their crispiness. If you want to replace Parmesan cheese, try using Pecorino Romano. It has a similar texture and sharp taste. Nutritional yeast is a great vegan option. It gives a cheesy flavor without dairy. You can also use any hard cheese you like, such as cheddar or gruyère. Leftover fritters can last about three to four days in the fridge. Store them in an airtight container. To keep them crispy, reheat in an oven instead of a microwave. This helps restore their crunchiness, making them just as good as when you first made them. You can make delicious zucchini fritters by following the steps outlined in this post. Start with fresh ingredients, mix well, and cook them to golden perfection. Remember, squeezing out the zucchini’s moisture is key for crispiness. Try different variations, like gluten-free or vegan options, to suit your taste. With the right tips, you can avoid common mistakes and enjoy these fritters anytime. Overall, zucchini fritters are a fun and tasty way to use this healthy veggie. Enjoy making them for yourself or to share!

Crispy Zucchini Fritters

Discover the perfect appetizer with these crispy zucchini fritters that are sure to impress! Made with fresh zucchini, Parmesan cheese, and simple seasonings, these delightful bites are crispy on the outside and tender inside. In just 30 minutes, you can whip up a batch that’s perfect for sharing or as a healthy snack.
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Ingredients
  

2 medium zucchinis, grated

1 teaspoon salt

1/2 cup all-purpose flour

1/4 cup cornmeal

1 large egg

1/2 cup grated Parmesan cheese

1/4 cup green onions, finely chopped

1 clove garlic, minced

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

Olive oil for frying

Greek yogurt or sour cream for serving (optional)

Instructions
 

Start by grating the zucchinis and place them in a clean kitchen towel or cheesecloth. Sprinkle the grated zucchini with salt and let it sit for about 10 minutes to draw out moisture.

    After 10 minutes, wrap the zucchini in the towel and squeeze out as much liquid as possible. This step is crucial for crispy fritters!

      In a large mixing bowl, combine the drained zucchini, flour, cornmeal, egg, Parmesan cheese, green onions, garlic, black pepper, and smoked paprika. Mix until well combined.

        Heat a generous amount of olive oil in a large skillet over medium heat. You want enough oil to cover the bottom of the pan.

          Using a tablespoon, scoop portions of the zucchini mixture and drop them into the hot oil, pressing down slightly to flatten them into fritters. Fry in batches, making sure not to overcrowd the pan.

            Cook for about 3-4 minutes on each side, or until they are golden brown and crispy. Remove and place on a paper towel-lined plate to absorb excess oil.

              Serve warm with a dollop of Greek yogurt or sour cream for dipping, if desired.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4