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These crispy zucchini fritters are easy to make, low calorie and perfect for going alongside of grilled steak or chicken. Pair with a dollop of sour cream or your favorite greek yogurt!
If you need a printer-friendly version of the recipe, click here to download your recipe card.
Photo credit: © Eatwell101.com
Ingredients list for the zucchini fritters
- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2 cloves garlic, grated
- 2/3 cup all-purpose flour
- 1/3 cup grated parmesan
- 2 eggs, lightly beaten
- 1/3 cup sliced scallions (green and white parts)
- 2 tablespoons olive oil
- Sour cream or greek yogurt, for serving
Want a printer-friendly version of the recipe with full nutritional values?
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
Download your Crispy garlic parmesan zucchini fritters recipe card with nutrition info!
1. Place shredded zucchini in a colander and sprinkle with a pinch of salt. Allow to drain for 10 minutes then squeeze out as much liquid as possible with your hands. This will prevent the fritters from getting soggy while cooking.
2. Put drained zucchini into a large bowl then add the carrots, garlic, flour, eggs, scallions, salt and pepper. Stir the mixture until combined.
3. Line a plate or tray with paper towels. Heat a large skillet over medium-high heat and add the olive oil. Scoop mounds of the vegetable mixture into the pan, flattening the slightly and spacing them evenly into the pan. Proceed in batch to avoid overcrowding the pan.
4. Cook the fritters for 2 to 3 minutes then flip on the other side and continue cooking for 1 to 2 minutes more, until they’re golden brown and crispy. Transfer to the paper towel-lined plate, season with salt and repeat the process with the remaining mixture.
5. Serve the fritters immediately topped with sour cream or greek yogurt. Enjoy!
- Fitzroy & Fox Non-Slip Stainless Steel Mixing Bowls, $23.00
- Utopia Kitchen Cheese Grater - Vegetable Slicer, $8.00
- Cuisinart 12-Inch Skillet with Glass Cover, $36.00
Photo credit: © Eatwell101.com
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Leave a Reply
Kathy Polzin
2022-06-23 22:33:11
It was very good, although in the directions you left out the parmigiana! I modified it a bit- added kale in place of the carrot, ( I’m allergic) shallots in place of the green onion, and added rosemary as well. Worked really well, and was delicious!a,
