
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!
Ingredients
3 large or 4 small zucchini (about 2 lb.)
- 2 tsp.
kosher salt, divided, plus more
- 1
large egg
- 3
cloves garlic, finely chopped
- 1/2 cup
finely grated Parmesan
- 1/2 tsp.
freshly ground black pepper
- 1/3 cup
cornstarch
- 1/3 cup
panko bread crumbs
- 1/4 tsp.
freshly cracked black pepper
- 3/4 cup
vegetable oil
Marinara sauce, for serving
Directions
- Step 1Using the large holes of a box grater, shred zucchini. Place zucchini in a colander or fine-mesh sieve, then toss with 1 teaspoon salt. Let sit over a bowl or in the sink so salt can draw out excess moisture from zucchini, about 15 minutes.
- Step 2Transfer drained zucchini to a clean, dry kitchen towel. Thoroughly wring out as much moisture as possible, then transfer zucchini to a medium bowl (you should have about 2 packed cups). Stir in egg and garlic. Add Parmesan, cornstarch, bread crumbs, pepper, and 1 teaspoon salt. Using a rubber spatula, mix until no dry pockets remain, making sure to scrape sides of bowl.
- Step 3In a 10" skillet over medium heat, heat oil. Test temperature by dropping a small piece of batter into oil; you should immediately see large bubbles around the edges.
- Step 4Scoop 2 tablespoons batter and flatten with your hands into thin discs. Carefully place in oil and fry, undisturbed, until edges turn golden, about 2 minutes. Turn and cook until other side is golden brown, 1 to 2 minutes more.
- Step 5Transfer fritters to a baking sheet fitted with a wire rack; immediately season with a pinch of salt. Repeat with remaining batter. Serve warm with marinara sauce alongside.