Zucchini Fritters

There’s something truly special about Zucchini Fritters. They remind me of warm summer evenings spent in the kitchen, the air filled with the tantalizing aroma of frying veggies. When I first attempted to make these fritters, I was skeptical about how such simple ingredients could yield something so delightful. But as I watched the fritters sizzle, turning golden brown, I felt a rush of excitement. The first bite? A crispy exterior giving way to a tender, flavorful center. Topped with a vibrant Fresno lentil puree, these fritters not only sing of summer but also celebrate the joyous blend of flavors and textures. Whether you’re enjoying them as a light lunch or a side dish at dinner, they hold a special place in my heart and on my table.

Ingredients Overview for Zucchini Fritters

The ingredients for Zucchini Fritters come together to create a delightful combination that sings of summer. The main players are fresh zucchini, which provides moisture and texture, and lentils, adding a creamy finish. Together, they transform into a dish that’s both satisfying and nourishing.

• 1 pound zucchini – The star of this dish, zucchini adds moisture and a mild flavor. Make sure to squeeze out excess water to ensure the fritters hold their shape.
• ½ large yellow onion – A hint of sweetness and depth, the onion complements the zucchini beautifully.
• 2 ¼ teaspoons kosher salt – Essential for seasoning, the salt enhances the flavors of the vegetables.
• 1 large egg – Acts as a binder, helping to hold the fritters together while adding richness.
• ¼ cup + 2 tablespoons soft wheat or all-purpose flour – This provides structure to the fritters, giving them the perfect texture.
• Sunflower or other neutral oil for frying – Essential for achieving that golden, crispy exterior.
• ½ cup Fresno lentil puree – A creamy, flavorful topping that elevates the dish.

The Method for Zucchini Fritters

Making Zucchini Fritters is a delightful process that fills your kitchen with delicious aromas. Follow these steps carefully, and you’ll have a batch of crispy fritters in no time.

1. Start by rinsing and patting dry the zucchini. Trim the ends and cut it into roughly 3-inch long sections. Next, place each section on a cut side, and slice it into ¼-inch thick planks. From there, cut each plank into sticks, discarding any soft seeded parts. You should end up with about 9 to 10 ounces of zucchini sticks. This step is crucial as we want to ensure the fritters have the right texture.
2. Slice the onion into 1/16-inch half-moon slices and add it to the zucchini. Sprinkle with 2 teaspoons of the salt and toss well to coat. Place the mixture in a strainer and let it rest for 1 hour. This allows the zucchini to release excess moisture, ensuring the fritters won’t be watery.
3. After 1 hour, it’s time to squeeze out as much liquid from the zucchini mixture as you can. Transfer it to a bowl along with the egg, flour, and the remaining ¼ teaspoon of salt. Stir the batter until it’s well combined. The mixture should be thick but not dry.
4. Now, heat a skillet over medium heat and pour in about ¼ inch of sunflower oil. Once the oil is hot, spoon roughly ⅓ cup of the batter into the hot oil. Add as many fritters as you can without crowding the pan. Press down with the back of the spoon to flatten them into 3-inch rounds. Fry them until they’re just golden, flip them over, and cook the second side until golden as well.
5. Remove the fritters from the skillet and place them on a wire rack. This allows them to cool and drain excess oil while keeping them crispy. Let them rest while you repeat the frying process with the remaining batter.
6. Once all fritters are cooked, briefly fry them a second time. Return them to the pan, cooking for another 30 seconds on each side until they reach a deep golden color. This double frying method ensures they’re perfectly crisp.
7. Finally, when lifting from the pan, drain off as much oil as possible. Divide the Fresno lentil puree between two bowls and top with 3 to 4 fritters each. Serve with your favorite sides and enjoy!

Making Adjustments

Here are some tips to help you perfect your Zucchini Fritters experience. Whether you’re looking to store, freeze, or change up the flavors, these ideas are here for you.

• Storage: Leftover fritters can be stored in an airtight container in the fridge for up to 3 days. Just make sure they are fully cooled before sealing.
• Freezing: You can freeze uncooked fritters by placing them on a baking sheet, individually flash freezing them, then transferring them to a freezer bag. Cook them straight from frozen, adding a couple of extra minutes to the frying time.
• Pairing: These fritters go great with a light salad or a yogurt dip. They can also be served alongside grilled meats or even on a sandwich!
• Variations: Try adding different spices such as cumin or paprika to give your fritters a unique twist. Cheese can also be a delightful addition if you’re not avoiding it.
• Fresh vs. Cooked: Although fried, they can also be baked for a healthier option. Preheat your oven to 400°F and place them on a baking sheet for about 20 minutes, flipping halfway through.

Pairing Suggestions for Zucchini Fritters

When it comes to serving Zucchini Fritters, the options are endless. They can make a vibrant addition to any meal, and here are some ideas to inspire you:

• Serve with a Fresh Salad: A crisp garden salad or a refreshing cucumber salad pairs wonderfully with the fritters, balancing out their rich flavor.
• As a Side Dish: These fritters are perfect alongside grilled chicken or fish, offering a delightful contrast to the main protein.
• Light Lunch Option: Enjoy them as a light lunch with a dollop of yogurt or hummus for dipping.
• Appetizer for Gatherings: They make for an excellent finger food at parties or casual get-togethers!
• Seasonal Pairings: In summer, pair them with fresh corn on the cob or grilled vegetables, making the most of seasonal produce.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to three days. You can reheat them in a skillet for that fresh, crispy texture.

FAQ

Conclusion

Zucchini Fritters are a delightful way to enjoy summer’s bounty. The crispy texture combined with the creamy lentil puree creates a dish that’s sure to please everyone at the table. I encourage you to try this recipe and discover how easy it is to make something delicious with simple ingredients. You’ll find that with a bit of effort, you can create a dish that not only tastes amazing but also brings people together.

Zucchini Fritters

The ultimate comfort food, Zucchini Fritters are crispy on the outside and tender on the inside. Topped with a creamy Fresno lentil puree, these fritters are perfect for a quick lunch or a delightful appetizer. Easy to make and full of flavor, they’ll be a hit at your next gathering!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Appetizers, Side Dishes

Cuisine American

Servings 4 servings

Calories 230 kcal

Equipment

• Skillet
• Frying Pan
• Chef's Knife
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 1 pound Zucchini approximately 450g
• ½ large Yellow Onion approximately 112g
• 2 ¼ teaspoons Kosher Salt divided
• 1 large Egg
• ¼ cup Soft Wheat or All-Purpose Flour approximately 45g
• 2 tablespoons Soft Wheat or All-Purpose Flour
• to fry Sunflower or Other Neutral Oil
• ½ cup Fresno Lentil Puree

Instructions

 

• Rinse and pat dry the zucchini. Trim ends and cut into roughly 3”-long sections. Place each section on a cut side, then slice into ¼”-thick planks. From there, cut each plank into sticks, discarding the soft seeded parts. You should end up with about 9-10 ounces of zucchini sticks.
• Slice the onion into 1/16” half-moon slices and add to the zucchini. Sprinkle with 2 teaspoons of the salt and toss well to coat. Place in a strainer and let rest for 1 hour.
• After 1 hour, squeeze out as much liquid from the zucchini mixture as you can. Transfer to a bowl along with the egg, flour, and remaining ¼ teaspoon salt. Stir the batter until well combined.
• Heat a skillet over medium heat and pour in about ¼” of sunflower oil. When the oil is hot, spoon roughly ⅓ cup of the batter into the hot oil. Add as many fritters as you can without crowding the pan. Press down with the back of the spoon to flatten the fritters into 3" rounds. Fry until just golden, flip, and cook the second side until just golden.
• Remove the fritters from the skillet and place on a wire rack. Let rest while cooking the remaining fritters.
• Once finished, briefly fry the fritters a second time. Return to the pan, cooking another 30 seconds on each side, until the fritters are a deep golden color.
• When lifting from the pan, drain off as much oil as possible. Divide the Fresno lentil puree between 2 bowls and top with 3-4 fritters each.

Notes

• Salt Level: Most of the salt will drain off the zucchini as it rests. However, I recommend tasting a bite of zucchini before adding in the flour and egg, then adjusting the salt as desired.
• Wire rack: Don’t set your finished fritters on a plate or even a paper towel as either will have the fritter sitting in oil. Using a wire rack is a great way to have excess oil drip away while keeping the fritters crisp.

Keyword Easy Zucchini Appetizer, Healthy Zucchini Fritters, Vegetable Fritters, Zucchini Fritters Recipe

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Meet Romina Scott

Welcome to my kitchen. I founded Recipes By Romina with a simple goal: to share the fresh, vibrant, and reliable flavors that I love most. I personally develop and approve every single dish on this site to ensure it is not only delicious but also easy for you to recreate at home. Whether you're looking for a quick weeknight dinner or a show-stopping dessert, I hope this recipe inspires you to grab an apron and get cooking!