Description
Shredded zucchini mingles with Parmesan, panko and fresh herbs, then pan-fried until irresistibly crisp and golden. Each bite bursts with garlicky warmth and tender squash wrapped in a crunchy shell—perfect for dipping.
Ingredients
- 3 medium zucchini
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1/4 cup olive oil
Instructions
- Grate the zucchini and place in a large bowl.
- Sprinkle salt over the zucchini and toss, then let sit for 10 minutes to draw out moisture.
- Transfer the zucchini to a clean kitchen towel and squeeze out excess water.
- Return the zucchini to the bowl and add egg, Parmesan cheese, breadcrumbs, flour, pepper, garlic powder, parsley, and chives; mix until well combined.
- Heat olive oil in a large skillet over medium heat.
- Scoop about 2 tablespoons of mixture and flatten into a patty in the skillet.
- Cook fritters for 2 to 3 minutes per side until golden brown and crisp.
- Transfer fritters to a paper towel-lined plate to drain excess oil.
Notes
- Serve warm with a dollop of sour cream or tzatziki for extra flavor.
- For extra crispiness, briefly bake fritters in a 425°F oven for 5 minutes after frying.
- Leftover fritters can be reheated in a skillet or air fryer to maintain crispness.
- To make gluten-free, substitute almond flour and gluten-free breadcrumbs.