These crispy and cheesy zucchini fritters are easy to make and the perfect recipe for using up the garden zucchini. Serve as an appetizer, snack, or side dish to any meal.
1/2cupParmesan cheese,freshly grated
Pinchof crushed red pepper flakes
Salt and black pepper,to taste
2tablespoonsolive oil,for frying
For serving; sour cream or plain Greek yogurt, tzatziki sauce, or marinara sauce
Place grated zucchini in a colander in the sink or over a bowl. Sprinkle with kosher salt and toss well. Let sit for 10 minutes. Use a spatula or spoon to press down on the zucchini to push out the liquid. Transfer the zucchini to a clean dish towel, paper towels, or cheese cloth and squeeze out excess liquid. Don’t skip this step. You want to remove as much moisture as possible.
In a large bowl, combine the grated zucchini, flour, panko, Parmesan cheese, scallions, garlic, egg, lemon zest, and pinch of crushed red pepper flakes. Add a little salt and black pepper, to taste.
Line a plate or platter with paper towels and set aside.
In a large cast iron skillet or nonstick skillet, heat the olive oil over medium high heat. When the oil is hot and shimmering, drop about 1/4 cup of the fritter batter into the pan. Lightly flatten with a spatula. You can make 3 to 4 fritters at a time, just make sure they aren’t touching.
Cook for 3 minutes until deep golden brown. If the fritters are browning too quickly, you can turn down the heat a little. Flip and cook the other side for 3 minutes until deep golden brown. You might need to add a little more oil as you go.
Transfer to lined plate and cover with foil to keep warm while you repeat with remaining batter.
Serve warm with a dollop of sour cream or plain Greek yogurt, tzatziki sauce, or dunk the fritters in marinara sauce.
You can use a food processor or box grater to grate the zucchini. Store leftover fritters in the fridge for up to 1 week. You can also freeze the fritters for up to 2 months.