Crispy Herb & Zucchini Fritters
Zucchini Fritters are a summer favorite in my family! Packed with savory fresh herbs, Parmesan cheese, and tons of zucchini, they're tender on the inside, easy to make, and are your answer to your garden zucchini taking over the world.
Servings: 8 fritters
Ingredients
- 1 lbs zucchini
- 1 ½ tsp salt
- 1 egg
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
- ¼ cup finely chopped scallions
- 1 tsp baking powder
- ¼ cup corn starch or arrowroot powder
- 1/3 cup grated parmesan cheese
- 1/3 cup flour
- 2-3 tbsp avocado oil
Instructions
- Trim the ends off the zucchini and then using a box grater, grate the zucchini. Place the grated zucchini in a bowl and sprinkle 1 teaspoon salt overtop. Leave to rest for 10 minutes which will help to draw out some of the water.
- Take handfuls of the grated zucchini and squeeze it as firmly as possible over the sink to remove as much liquid as possible. You can alternatively place the grated zucchini in a clean tea towel when squeezing out the liquid. Get as much liquid out as possible.
- Place the squeezed zucchini in a large bowl, add in the egg, dill, parsley, salt, scallions, baking powder, corn starch and grated parmesan cheese. Stir until everything is well mixed.
- Add 2 tbsp of oil to a pan on medium heat. Measure out ¼ cup portions of batter and add 2-3 to a skillet. Leave the batter to cook for 3-4 minutes until the underside is golden brown and then flip each of the fritters and press down firmly on them using a spatula or flipper to help flatter them. Cook for an additional 3-4 minutes until golden brown and then transfer the fritters to a plate and repeat with the remaining batter.
- Serve warm with a dollop of sour cream or tzatziki on top.