Welcome to the series “Zest for Zucchinis”! The first recipe is a favorite standby of mine – Zucchini Fritters.
A couple of years ago, I was suffering badly from IBS (Irritable Bowel Syndrome) and I had to temporarily give up some food to manage the symptoms. I was looking for some tasty, healthy options when I first came across a version of this zucchini fritter recipe. What attracted me to this is the utter simplicity – not a lot ingredients and just involved pan frying. I’m giving it bonus points too, because on top of being IBS-friendly (in moderation of course), it was utterly delicious.
Of course, the original zucchini fritters recipe was gluten-free and used psyllium husk powder as a binding agent. I religiously followed that when my problems were at peak trouble level but I’ve since then tried it with flour, cornstarch, and breadcrumbs.
Did you know that zucchinis are actually a kind of fruit? Although normally considered as vegetables, Cucurbita pepo, like tomatoes, is a variety of summer squash that’s grown for its fruits.
The thing with zucchinis is that they are rather like the human body – a high percentage is made up of liquid. And boy, do these zucchinis sweat water like crazy! At over 90% water content (it’s over 9000!!! – sorry, this is the obligatory Vegeta from DBZ callout), they’re great for hydration and fiber, but not so great if you’re trying to shape them into zucchini fritters.
You’d have to drain them and squeeze them and do all sorts of things just to wring out as much liquid as you can before you add the other ingredients. You can use cheesecloth or some towel if you want, but I didn’t want to wash more things than necessary, so I did it a mano.
Does it matter what kind of binding agent is used?
Hmm…if you aim for gluten-free cooking, of course you should stick to using psyllium husk powder or any other gluten-free flour. If you aren’t, it’s perfectly fine to use either plain, old flour (APF, bread, cake), cornstarch, or breadcrumbs. The flour or powder acts to absorb moisture from the mixture and helps you to form zucchini fritters instead of some soggy, veggie mess.
Then it’s plain sailing from here on. Just add the other ingredients and work quickly (especially if you’re not using breadcrumbs). Take a palmful and shape them into patties while you heat up the oil for frying. I got 14 patties in total.
It’s easier if you are using breadcrumbs (I used the normal one, not the Panko version). Out of the other options that I’ve tried before, breadcrumbs absorb the liquid much better. I don’t have to frantically scoop, shape, and fry before the zucchini mixture inevitably turns watery again. If you’re not using breadcrumbs, I suggest you use an ice cream scoop and just scoop a portion of the zucchini mixture without trying to shape them into fritters because it’s a losing battle. You’d be able to shape a few at first, but the rest will be too watery to bother with.
Variety’s the very spice of life (and of zucchini fritters), after all.
This zucchini fritter recipe is so adaptable and a fun way to incorporate veggies in a meal. I’m not a fan of vegetables generally, but I swear I can finish all 14 of these in 1 sitting! And I’m Asian, so I eat these with tons of rice for lunch. I know, so “healthy”.
I used to do just the bare bones – grated zucchini, eggs, and flour, with a bit of lemon juice on top. But lately, I’ve added some extras like cheese (who could say no), onions, and even carrots. Add any vegetable you can think of and top it off with some sour cream or yoghurt sauce.
I made a simple sauce with sour cream and lemon juice. I personally think that lemon (or anything tangy) is the perfect condiment for these. It cuts into the cheesy, veggie taste and adds a bit of oomph.
Try it and tell me what you think!
- 2 medium sized zucchinis about 900 grams, grated
- 1 tsp salt
- 1 medium sized onion about 100 grams, grated
- 1/2 tsp pepper
- 7 tbsps breadcrumbs about 50 grams
- 150 grams 1 1/2 cups parmesan cheese, grated
- 2 eggs large
For the Sauce (Optional):
- 1/4 cup sour cream
- 2 tbsps lemon juice
- Place the grated zucchini and salt in a bowl and set aside for 10 minutes.
- Scoop out a handful of zucchini and squeeze out the liquid.
- Add the pepper, grated onion, breadcrumbs, cheese, and eggs. Mix well.
- Shape the zucchini mixture into patties.
- In a frying pan, heat up enough oil for frying. Fry each side of the patty until brown before flipping over to the other side.
- Serve warm and top with sour cream sauce and lemon.
For the Sauce:
- Mix the sour cream and lemon juice in a small bowl.
You can use other types of cheese. I’ve tried mozzarella and cheddar before.
You can lessen the amount of breadcrumbs or flour. I tried it with 4 tbsps of flour and while it is watery, you can scoop out the mixture for frying instead of shaping it into patties by hand.
Cheesy Zucchini Fritters
Zucchini Fritters are filled with three cheeses
These tasty veggie fritters can be eaten as a snack, appetizer or a light lunch. They pair well with many entrees. You can serve zucchini fritters with sour cream, extra green onions, or both. You can also use other types of cheeses, such as cheddar and parmesan. You can also top zucchini fritters with other vegetables, like roasted garlic.
When making zucchini fritters, it is important to drain them completely to remove moisture from the zucchini. The fritters will fall apart if they contain too much moisture. Using a cheese grater, grate zucchini on the medium grate side. Once shredded, the zucchini fritters will collect in the center of the grater. You can reheat them or eat them right away, but they are best fresh.
To make zucchini fritters, you can either use a skillet or an oven. If you don’t want to use a skillet, you can bake the fritters in a 400-degree oven. The zucchini fritters will be golden brown after removing from the oven. To add a bit more flavor to these fritters, you can also add bacon or other ingredients to make them more savory.
They are a healthy snack for picky eaters
These easy-to-make, low-calorie snacks are ideal for kids on a diet or as a light meal. You can make these zucchini fritters keto-friendly and add a little sausage to them for extra zing. You can also add some other vegetables, such as scallions or chopped cilantro, to the mixture. The key to a kid-friendly recipe is making it taste good, so experiment with different flavors!
First, prepare the veggies. Cut them into small pieces and place them in a large bowl. Then, add the Quinoa to the bowl and mix well. Stir until well-combined. Sprinkle the zucchini with garlic powder and serve. Repeat this process to make more fritters. Repeat the process with the remaining ingredients. Serve immediately! They’ll go fast!
They are made with only 4 ingredients
To make cheesy zucchini fritters, you only need four ingredients. Fresh zucchini, salt, and flour are enough to make a delicious batter for the fritters. Then, you add a little sour cream, garlic, and onion, if desired. Then, mix everything together until combined. For the final touch, sprinkle with additional cheese, and bake until golden brown. Cheesy zucchini fritters freeze beautifully as a filler for sandwiches or burgers, or use them as a base for smoked salmon or chicken. They can be baked in the oven or air fryer.
To make zucchini fritters, you can either deep fry them, bake them, or serve them at room temperature. They make a great light lunch or snack. And they’re kid-friendly, too. They’re a great way to get extra veggies into the mouths of picky eaters! Served with ketchup and mustard, zucchini fritters are a fantastic, healthy meal for any time of day!
They can be refrigerated for up to 3 days
You can make these delicious cheesy zucchini fritters the night before, refrigerate them for up to 3 days, and then reheat them in a warm pan. If you’d prefer to have them even sooner, you can freeze them. These fritters keep well in the fridge for up to 3 days, or you can freeze them for up to three months.
For the fritter mixture, combine the grated zucchini, egg, flour, parmesan cheese, green onions, and garlic. Mix well. Sprinkle feta cheese over the zucchini mixture. Add the remaining ingredients and mix until well combined. Transfer the batter to a baking sheet. Cover and refrigerate. If making these ahead of time, you can freeze them and serve them for lunch the next day.
When preparing these fritters, use a weighing scale to measure the ingredients. You may also use a spoon and a level to ensure an even thickness. If you use vegan butter, you can substitute it with coconut oil. If you don’t have it, use a homemade vegan butter instead. The recipe will keep well for up to 3 days in the refrigerator.