Description
These fritters are the kind of golden, crispy bites you make once — and never stop making. They’re veggie-packed, easy, and make use of late-summer zucchini in the best way. Serve them with a dollop of yogurt or just eat them hot out of the pan. Comfort food, but lighter.
Ingredients
2 medium zucchinis (about 2 cups grated)
1 tsp salt
1 large egg
1/4 cup gluten-free flour (or regular)
2 tbsp grated Parmesan (optional, for flavor)
2 garlic cloves, minced
1/4 tsp black pepper
1/4 tsp paprika or chili powder (optional)
2 tbsp fresh parsley or dill, chopped
3 tbsp olive oil (for frying)
Instructions
Grate zucchini and place in a colander. Sprinkle with salt and let sit 10 minutes. Squeeze out excess moisture using a clean towel.
In a bowl, mix zucchini with egg, flour, Parmesan, garlic, pepper, paprika, and herbs until combined.
Heat olive oil in a nonstick skillet over medium heat.
Scoop heaping tablespoons of mixture into the pan, flatten gently. Cook 2–3 min per side until golden and crisp.
Drain on paper towels and serve warm.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dinner
Nutrition
- Calories: ~180
- Fat: 13g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g