Zucchini Parmesan Fritters are a delicious way to use up an over-abundance of zucchini and summer squash. These fritters are crispy on the outside. A dollop of sour cream perfectly compliments them.
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A couple of days ago, I had a handful of tiny zucchini and yellow squash on my summer squash plants. I figured it would be about a week until they were ready to pick. WRONG. The rain we got the next day kicked them into high gear. Farmer Fred brought me close to a dozen zucchini and yellow squash today. He doesn’t know it yet but we will be having zucchini for breakfast with Blueberry Zucchini Muffins. Lunch with these Zucchini Parmesan Fritters. Dinner with Zucchini Cheese Pockets in Marinara Sauce, and dessert with Triple Chocolate Zucchini bread. YUM!!! I had better get out to the garden and collect a bunch of squash blossoms before he brings me another dozen squash. Tomorrow we’ll have some Stuffed Squash Blossom Poppers with Charred Tomatillo Salsa. YUM
How to Remove Extra Moisture From Zucchini:
Zucchini doesn’t have a lot of flavor. It is almost all moisture – which is why it works so well in bread, as a pasta substitute, and in my Blueberry Zucchini Muffins. It releases moisture during cooking and doesn’t alter the flavor very much. Grandmas like me love it because it is a great way to get the grandkids to eat squash. Fritters don’t need the extra moisture, so for this recipe, you will remove the moisture by first adding a little salt to the shredded zucchini. The salt dehydrates the cells, and after about 20 minutes, you can put the zucchini in cheesecloth or a nut milk bag and wring out most of the moisture. The zucchini is now ready to use in the fritter recipe.
How Do I Make Zucchini Parmesan Fritters?
Zucchini Parmesan Fritters are simple and easy to make. Once the zucchini has the extra moisture removed, you will mix in the rest of the ingredients and fry or bake the fritters for a healthier version. The ingredients in the fritters are finely minced garlic, chopped onions, and red pepper. Also, some grated parmesan cheese. The fritter is held together with flour and an egg. I add a little baking powder to the flour to give the fritter a lighter texture inside.
These Zucchini Parmesan Fritters also make a great appetizer. Use about a Tbsp. of batter per fritter and serve them with a dab of sour cream or make a veggie dip. They are also delicious with French onion dip or Ranch dressing.
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- 1 medium (1lb) zucchini (250g) shredded
- ½ tsp baking powder
- 1 medium onion
- 3 tbsp diced red bell pepper
- 2 cloves minced garlic minced
- 1 egg
- ½ cup flour (60g)
- ½ cup grated parmesian cheese (50g)
- 1 tsp salt + salt and pepper to taste
- Grate the zucchini sprinkle with the tsp of salt and set aside. ( the salt will draw the extra moisture out of the zucchini
- mix together all of the rest of the ingredients and stir to mix.
- Put the shredded zucchini in something that will let you squeeze all the extra liquid. A nut milk bag or cheesecloth works great. Add the zucchini to the rest of the ingredients and stir to mix.
- Put a small amount of oil in a cast-iron skillet and fry until golden brown on both sides.
- Alternately bake the Fritters on a sheet pan at 450 degrees for 20 minutes, or until browned and the centers are set.
- Serve with a dollop of sourcream