Zucchini Fritters
Enjoy the flavors of the season with this tasty zucchini recipe. Mixed with cheese and flour and fried these zucchini pancakes are a side dish with loads of flavor.
Servings: 4 servings
Calories: 296kcal
Equipment
- Vremi 5 Quart Collapsible Colander - BPA Free Silicone Food Strainer with Handles - Heavy Duty Foldable and Heat Resistant Kitchen Drainer Steam Basket for Pasta and Veggies - Dishwasher Safe - Gray
- Rachael Ray Hard-Anodized Nonstick 14-Inch Skillet with Helper Handle, Gray with Orange Handle
Ingredients
- 4 cups shredded zucchini
- 1 teaspoon salt
- 1 large egg beaten
- 1/3 cup all-purpose flour
- 1/3 cup shredded parmesan cheese
- 2 garlic cloves minced
- 1/2 teaspoon black pepper
- 6 tablespoons olive oil
Instructions
- Place zucchini in a colander and sprinkle with salt. Let sit 10 minutes.
- Remove zucchini from colander and wrap in a clean dish towel. Squeeze and wring water out of zucchini.
- Place zucchini in a bowl with egg, flour, parmesan, garlic, and black pepper. Mix.
- Heat a large frying pan over medium-high heat and add oil.
- Take heaping tablespoons of zucchini and place in pan. Flatten out with back of spoon into a 2.5 inch round. Work in batches, making 3-4 at a time, depending on the size of your pan.
- Let cook 4 minutes and flip. Cook an additional 4 minutes.
- Remove zucchini fritters using a slotted spatula.
- Continue cooking until all zucchini is used up.
- Store zucchini fritters under a piece of foil until ready to serve.