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- 2 medium zucchinis, grated - 1/2 cup all-purpose flour - 1/4 cup cornmeal - 1 large egg - 1/2 cup grated Parmesan cheese I start with grated zucchini, which gives the fritters their fresh taste. I use all-purpose flour and cornmeal to help bind the mixture and add texture. The egg acts as a binder, while Parmesan cheese adds a rich, savory flavor. - 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) I love to add green onions and garlic for extra flavor. Black pepper gives a nice kick, while smoked paprika adds a hint of warmth. For serving, I recommend Greek yogurt or sour cream. They add creaminess and balance the fritters' crunch. - Start by grating the zucchinis. Use the large holes of a box grater. - After grating, sprinkle 1 teaspoon of salt on the zucchini. This helps draw out moisture. - Let the salted zucchini rest for about 10 minutes. This step is key for crisp fritters. - After 10 minutes, grab a clean kitchen towel. Gather the zucchini in the towel and twist it. - Squeeze out as much liquid as you can. Less moisture means crispier fritters! - In a large bowl, combine the drained zucchini with the other dry ingredients. - Add 1/2 cup of all-purpose flour, 1/4 cup of cornmeal, and 1 large egg. - Include 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped green onions, and 1 clove of minced garlic. - Sprinkle in 1/2 teaspoon of black pepper and 1/2 teaspoon of smoked paprika. - Mix well until all the ingredients blend into a cohesive mixture. - Heat olive oil in a large skillet over medium heat. Use enough oil to cover the bottom of the skillet. - Scoop up portions of the zucchini mixture with a tablespoon. Drop them gently into the hot oil. - Press down lightly on each portion to flatten it into a fritter. Fry in batches to avoid crowding. - Cook each fritter for 3-4 minutes per side until they look golden brown and crispy. - Once cooked, place the fritters on a paper towel-lined plate to absorb extra oil. - Serve warm with Greek yogurt or sour cream for dipping, if you like a creamy touch! To make sure your fritters are crispy, focus on moisture removal. Zucchini has a lot of water. When you salt it, let it sit for 10 minutes. This draws out moisture. After that, use a towel to squeeze out the liquid. The drier your zucchini, the better your fritters will be. Next, pay attention to the oil temperature. Heat your olive oil in a skillet over medium heat. You want it hot but not smoking. If the oil is too cool, your fritters will soak up oil and become soggy. A good rule is to drop a small amount of the zucchini mix into the oil. If it sizzles, you are ready to fry. To change the taste of your fritters, think about adding herbs or spices. Fresh herbs like parsley or dill can brighten the flavor. Spices like cumin or chili powder can add a kick. Experiment with what you like. When it comes to shaping, flattening fritters evenly helps them cook well. Use the back of a spoon or your fingers to press down gently. This way, they will cook evenly and get crispy on all sides. Enjoy your cooking! {{image_4}} You can make crispy zucchini fritters gluten-free. Use almond flour or chickpea flour instead of all-purpose flour. These flours work well and keep the fritters tasty. For a dairy-free version, replace the egg with a flax egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes, and it will thicken. You can also swap the Parmesan cheese with nutritional yeast for a cheesy flavor without dairy. Get creative with spices! Adding cumin gives a warm, earthy taste. Dill adds a fresh, herbal note. Experimenting with different spices can change the whole dish. You can also mix in other vegetables. Carrots or shredded sweet potatoes work great. These veggies add color, nutrients, and even more flavor. Just make sure to adjust the moisture, so your fritters stay crispy. To store your crispy zucchini fritters, let them cool completely. Then, place them in an airtight container. This keeps them fresh and helps avoid sogginess. You can store them in the fridge for up to three days. However, they taste best when eaten fresh. To reheat fritters and keep them crispy, use an oven or an air fryer. Set your oven to 375°F (190°C) and bake them for about 10 minutes. This method warms them without making them soggy. If you want to freeze the fritters, let them cool first. Place them in a single layer on a baking sheet and freeze until solid. After that, transfer them to a freezer bag. They can last up to three months in the freezer. When ready to eat, just reheat them straight from the freezer using the oven or air fryer for best results. Yes, you can make zucchini fritters ahead of time. To prepare in advance, grate and salt the zucchini. Let it rest and squeeze out the moisture. You can mix the batter and store it in the fridge for a few hours. When you are ready to eat, just heat the oil and fry the fritters. This way, you save time and still enjoy fresh fritters. Zucchini fritters pair well with many sides and dips. You can serve them with: - Greek yogurt - Sour cream - Hummus - Marinara sauce - A fresh salad on the side These options add flavor and make a great meal. Knowing when fritters are done is easy. Look for these signs: - They should be golden brown. - The edges will be crisp. - When you press them lightly, they should feel firm. If you see these signs, take them out and enjoy your fritters! Zucchini fritters are a delicious, crispy treat that anyone can make. We covered the key ingredients, like zucchini, flour, and Parmesan. I shared step-by-step instructions to help you prepare and cook them perfectly. You learned tips for keeping them crispy and ideas for flavor tweaks. Store leftovers properly and reheat them so they're just as good. With these insights, you can enjoy tasty fritters any time. Enjoy experimenting with your own flavors and variations!

Crispy Zucchini Fritters

Discover the ultimate recipe for crispy zucchini fritters that are easy to make and full of flavor! Perfectly golden and crunchy, these fritters use simple ingredients like zucchini, Parmesan, and spices to create a delicious appetizer or side dish. Say goodbye to soggy fritters by following our tips for moisture control.
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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
 

Begin by grating the zucchinis using the large holes of a box grater. Transfer the grated zucchini to a clean kitchen towel or cheesecloth, and sprinkle it evenly with the teaspoon of salt. Let it rest for approximately 10 minutes. This step allows the salt to draw out excess moisture, making your fritters crispier.

    After the 10 minutes have passed, gather the towel with the zucchini and twist it to squeeze out as much liquid as possible. The more moisture you remove, the better your fritters will be!

      In a spacious mixing bowl, combine the drained zucchini with the flour, cornmeal, egg, grated Parmesan cheese, finely chopped green onions, minced garlic, black pepper, and smoked paprika. Mix everything until all the ingredients are fully incorporated and form a cohesive mixture.

        Heat a generous amount of olive oil in a large skillet over medium heat. You should add enough oil to cover the bottom of the skillet evenly; this ensures a nice crispy base for the fritters.

          Using a tablespoon, scoop up portions of the zucchini mixture and carefully drop them into the hot oil. Gently press down on each portion to flatten them into fritters. Fry them in batches to avoid overcrowding the pan, which can hinder browning.

            Cook each fritter for about 3-4 minutes per side, or until they turn a beautiful golden brown and crispy. Once cooked, transfer them to a paper towel-lined plate to absorb any excess oil.

              Serve your crispy zucchini fritters warm, accompanied by a generous dollop of Greek yogurt or sour cream for dipping, if you desire a creamy contrast to the crunch.

                - Preparation Time: 15 mins | Total Time: 30 mins | Servings: 4