Zucchini Fritters - Pancakes
https://easyhomemaderecipes.caThanks to my Mom for passing down this recipe for fluffy Zucchini Fritters. A delicious side dish made of wholesome ingredients, like fresh zucchini, parmesan cheese, parsley and eggs.Trust me that once you try this recipe for Zucchini Fritters, you will be able to use up all those zucchini from your garden and make this recipe all of the time!Try some of my other simple side dishes that are both simple and delicious like my Mom's Italian Potato and Tomato Salad, my Black Olive and Rosemary Focaccia or my Carciofi Ripieni Italian Stuffed Artichokes.
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Ingredients
- 2 medium zucchini about 3 cups shredded
- 1 clove garlic
- 1 egg
- ½ cups parmesan cheese
- 1 cups all purpose flour
- 1 ¼ tsp salt + ½ teaspoon
- 2 tsp baking powder
- 3 sprigs fresh parsley optional
- ½ cups vegetable oil
Instructions
- Shred the zucchini using a grater and place in a strainer and place the strainer in a bowl. Season with 1 ½ teaspoon of salt and mix. Place small plate on top of the shredded zucchini and press down to squeeze excess water. Make sure that the strainer is sitting on top of a bowl to catch water.
- Occasionally return to squeeze water out of the zucchini. Set aside for a couple of hours. If you don't have time to spare, just squeeze the life out of the zucchini until they reduce in volume by about half of what you had originally.
- Once the zucchini has drained of excess water, transfer to a dry bowl and add garlic, egg, cheese and parsley. Add the remaining salt if necessary. Be careful not to over salt.
- Add baking powder and flour until you get a thick consistency that you can spoon and slide into a fry pan.
- Place oil in a medium frypan and once heated to about 180°F degrees. Use a spoon pickup some of the batter and use your finger to push the fritter into the oil. Pat the fritter with your spoon to flatten as it begins to fry. Once you see the edges of the fritter get dark, you can flip it to cook the other side.
- Use a fork to pick up the cooked fritter and transfer it to a plate lined with a paper towel. Let it sit on the paper towel to absorb the excess oil.
- Repeat until you have finished with the dough mixture.
Notes
Top Tip
If you don't have enough time to grate your zucchini and let them sweat, here is a trick. Grate your zucchini, salt them and then get in their with your hands and start squeezing the living daylights out of them squeezing the moisture out. Toss and keep squeezing. Do this over and over again until there isn't anymore moisture left.Nutrition
Serving: 1Calories: 105kcalCarbohydrates: 6gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 12mgSodium: 107mgPotassium: 17mgFiber: 0.2gSugar: 0.1gVitamin A: 55IUVitamin C: 0.3mgCalcium: 70mgIron: 1mg
Tried this recipe?Let us know how it was!
