Crispy Zucchini Fritters (Printer-Friendly Layout)
Warm, cheesy zucchini patties with a crunchy shell and soft inside, perfect for dipping into something creamy.
# Ingredients You'll Need:
→ Base Mix
01 -
A big handful (2 cups, about 300 g) of zucchini, shredded and squeezed dry
02 -
1 cup (50 g) Panko crumbs
03 -
2 eggs, large
04 -
2 peeled garlic cloves, chopped up
05 -
25 g mozzarella, shredded
06 -
33 g Parmesan, freshly grated
07 -
Some black pepper, to your liking
08 -
Salt, sprinkle as much as you want
→ For Cooking
09 -
3 tbsp (45 ml) vegetable oil
# Step-by-Step Instructions:
01 -
Lay the warm fritters on some paper towels to soak up extra oil. Top with a dollop of Greek yogurt or sour cream if you want, then throw on some chopped herbs and a bit more pepper. Enjoy them right away.
02 -
Get your pan hot with the oil on medium. Scoop your mix, shape it into small flat rounds, and carefully set them in the pan. Let them sizzle undisturbed, flipping after 4–6 minutes, until each side's got a crispy golden crust.
03 -
Grab a big bowl and toss in your dry zucchini, Panko, eggs, both cheeses, garlic, some pepper, and salt. Mix it all up just enough to get everything blended all over.
04 -
Use the large side of the box grater to shred your zucchini. Pop the shreds into cheesecloth or a mesh bag. Squeeze hard so nearly all the water comes out.
# Extra Tips and Tricks:
01 -
Getting rid of as much water as possible from zucchini really helps you get that awesome crispiness.
02 -
Don't stir the batter like crazy. A gentle mix keeps your patties light and soft.