Ingredients
Scale
- 2 medium zucchinis, grated
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon black pepper
- Olive oil, for frying
Instructions
- Step 1: Grate the zucchinis and place them in a colander. Sprinkle with salt and let them sit for 10 minutes to drain excess moisture. Squeeze the zucchini dry using your hands or a clean kitchen towel.
- Step 2: In a medium bowl, combine the squeezed zucchini, egg, flour, Parmesan cheese, dill, and pepper. Mix well until all ingredients are evenly distributed.
- Step 3: Heat a thin layer of olive oil in a large skillet over medium heat.
- Step 4: Drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with the back of a spoon. Don't overcrowd the pan.
- Step 5: Cook for 3-4 minutes per side, or until golden brown and crispy.
- Step 6: Transfer the fritters to a plate lined with paper towels to drain excess oil. Serve immediately.
Notes
- Store cooled fritters in an airtight container in the refrigerator for up to 2 days, but know they lose some crispness.
- To reheat, crisp them up again by placing them in a preheated 350°F (175°C) oven for 5-7 minutes.
- Serve these delightful fritters with a dollop of Greek yogurt or a lemon-dill aioli for extra zing.
- Squeezing out as much moisture as possible from the zucchini is key to preventing soggy fritters and achieving maximum crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American