Parmesan Zucchini Fritters

Zucchini is an extremely versatile vegetable. It can be transformed into low-carb noodles, build the foundation of a filling breakfast bread, and add a burst of green to all of your summer grilling. But if we’re being honest, on its own, it’s a little…blah. 

Zucchini is 95% water and, if not prepared properly, can end up mushy and bland. But the best way to transform virtually any food is, naturally, by frying it and adding lots of cheese. And even the staunchest zucchini hater will be a convert when they try these Parmesan zucchini fritters. 

We take several steps to ensure crispy, golden brown fritters in this recipe. First, we season the shredded zucchini with salt, which jumpstarts the process of osmosis and draws out some of the water. Then we use a dish towel to wring out any lingering moisture. Less water in the zucchini equals crispier fritters. 

To form the batter, we also skip the inclusion of flour in favor of using cornstarch. The cornstarch makes the fritters develop a crispy exterior and it’s also naturally gluten-free (which equals a more tender fritter). Serve it with your favorite marinara for dipping and you have the ultimate appetizer, side, or after-school snack.

Did you try making these? Let us know how it went in the comments!