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Turn ordinary zucchini from your garden into crispy, golden treats in just 15 minutes with five basic ingredients. These crunchy fritters have become my favorite way to use up extra summer squash and they work great as quick dinners or fancy snacks.
I stumbled on this idea during a summer when my garden was drowning me in zucchini. These fritters saved our family meals countless nights, and now my kids ask for them even in winter when we don't have fresh zucchini growing.
Ingredients
- Four cups shredded zucchini: Get it straight from your garden or local market for the tastiest results
- Two thirds cup all purpose flour: Gives the perfect binding without making your fritters too heavy
- Two large eggs: Beat them lightly to help everything stick together and add some richness
- One third cup sliced scallions: Use both parts for a gentle oniony kick that won't take over
- Two tablespoons olive oil: For cooking until golden and adding a hint of flavor
Step-by-Step Instructions
- Prepare the Zucchini:
- Dump your shredded zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes. This pulls out extra water. Then squeeze it hard with your hands to get rid of as much liquid as you can. This trick keeps your fritters crunchy instead of soggy.
- Create the Batter:
- Put your dried-out zucchini in a big bowl. Mix in the flour, eggs you've beaten, sliced scallions, salt and pepper. Mix it all up but don't go crazy - overmixing makes tough fritters. You'll know it's ready when it stays together if you scoop some up.
- Cook the Fritters:
- Heat your olive oil in a big pan over medium heat until it looks shimmery but isn't smoking. Drop 3-tablespoon scoops of your zucchini mix into the hot pan and flatten them a bit. Keep them at least 2 inches apart so they brown properly. Let them cook for 2-3 minutes until they're golden on the bottom.
- Finish Cooking:
- Flip each fritter carefully with a thin spatula and cook another 2 minutes until the other side turns golden too. Move them to a plate lined with paper towels and sprinkle with salt while they're still hot so it sticks better.
- Serve and Enjoy:
- Eat them while they're warm with some sour cream on top and extra scallions if you want. They're best fresh from the pan when they're crispy outside and soft inside.
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Scallions are really the hidden hero in these fritters. Many folks use garlic or regular onions, but scallions go so well with the mild zucchini without taking over. My grandma always told me a good fritter needs just enough binding to hold the veggies together, and this mix gets it just right.
Storage Solutions
These zucchini fritters taste best right after cooking when they're super crispy. If you have extras, you can keep them in a sealed container in your fridge for up to two days. Want to save them longer? Freeze the completely cooled fritters in a single layer on a baking sheet until they're hard. Then stack them in a freezer container with baking paper between layers so they don't stick together. They'll stay good frozen for up to three months.
Reheating for Optimal Crispness
To enjoy leftover fritters, don't use the microwave or they'll go soggy. Instead, warm them in a 375°F oven for 5-7 minutes, toss them in an air fryer at 350°F for 3 minutes, or put them back in a hot pan with a tiny bit of oil. This brings back that wonderful crispy outside that makes these fritters so good.
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Creative Serving Ideas
While they're tasty with just sour cream, you can dress these fritters up in lots of ways. Try them topped with Greek yogurt mixed with lemon zest and dill for a fresh taste. They make great bases for smoked salmon and capers if you want fancy appetizers. For a full meal, serve them with a simple green salad with lemon dressing. They also go really well with roasted chicken or grilled fish as a veggie side.
FAQs About the Recipe
- → How do I prevent my zucchini fritters from being soggy?
Make sure you squeeze out all the water from your shredded zucchini before you mix everything together. This will help your fritters turn out crunchy and keep their shape better.
- → Can I use a different flour in this recipe?
Sure, you can swap out regular flour for gluten-free options, ground almonds, or brown flour, though they might feel a bit different when you eat them.
- → How do I store leftover zucchini fritters?
Pop them in a sealed container and keep them in your fridge for up to 2 days. If you want to freeze them, lay cooked and cooled fritters on a tray until frozen, then pack them into a freezer container.
- → What's the best way to reheat zucchini fritters?
Get them hot again in a warm pan, air fryer, or your oven to make them crunchy once more. Don't use the microwave as they'll end up soft and mushy.
- → What can I serve with zucchini fritters?
These fritters taste awesome with sour cream, yogurt dips, or even a splash of hot sauce. They also go really well next to grilled meats or fresh salads.