If you want an appetizer that will leave people licking their lips, I highly recommend you try these zucchini fritters. They’re super crispy, crunchy, golden and delicious.
This recipe makes me wonder why I don’t make fritters often enough. This is the way to make zucchini awesome or any other vegetable for that matter. Although there is one thing to watch out for when it comes to zucchini, so let’s get into it!
Zucchinis are watery!
Zucchinis are filled with water content. So as a general rule, I usually drain it out whenever I prepare anything that comes from the courgette family. I don’t go overboard with this though, I squeeze out most of the water, not all of it, otherwise, you’ll be there all day.
The best way to do this would be to sprinkle a bit of salt over the zucchini after grating it. Remember, salt breaks down ingredients and draws out moisture. So after allowing the salt to marinade in the grated zucchini for about 10 minutes, I just squeeze as much water as I can through a sieve.
I wouldn’t say that you absolutely need to do this, but if you want to get the best quality product possible, I recommend it.
Making these Fritters Gluten Free
I noticed that the flour is the only thing that is preventing these fritters from being gluten free. So I thought “why not put gluten free flour to the test?”. Turns out that you get a very similar result.
The flour itself both feels and looks different, and the batter will look different too in terms of colour and it’s density. The end results however are more similar than you may think, but there is of course still a difference. To my surprise, the gluten-free fritters actually puffed up more. And they had smoother texture on the outside.
The gluten-free fritters were also a little more light and crispy, where as the regular fritters were more crunchy and dense. It’s hard to say which one I preferred. Although I will say this, if you’re gluten free, I can assure you that your not at a disadvantage when making these fritters. The gluten-free self-raising flour does just as good a job in this case, and you don’t have to change the measurements.
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Put the grated zucchini in a bowl and add a pinch of salt. Leave for 10 minutes so the salt starts extracting the moisture.
Meanwhile, whisk the egg, the stock, the ground coriander and a good pinch of salt and pepper in a large bowl until well combined.
Then, add half of your self-raising flour and whisk until there are no lumps. Add the other half of your flour and again, whisk until smooth.
Now would be a good time to spend 1-2 minutes squeezing as much liquid out of the zucchini as possible. Then, add it to the fritter batter along with your parsley and stir through.
Get some kitchen paper on a plate ready.
Pre-heat a large, preferably non-stick pan on medium-high heat. Once the pan is nice and hot, add your canola oil, then add about 2 tablespoons of batter per fritter. Fry your zucchini fritters for about 2-3 minutes on each side.
Transfer the fritters onto kitchen paper, then continue to fry the rest of your fritters until all your batter is used up. Add more oil if you need to.
Serve straight away and enjoy.
- Squeeze out as much water content out of the zucchini as possible.
- If you are gluten-free, you use gluten-free self-raising flour instead of regular flour.