Crispy, golden zucchini fritters, little disks of awesomeness that will rock your taste buds. This is one of the easiest appetizers to make.
The preparation for these zucchini fritters is a similar process to making pikelets or pancakes. Mix the batter, add what you like to it and get frying. I pan fried my zucchini fritters in canola oil to keep them relatively healthy, rather than deep frying or shallow frying them. I am sure you could find a way to bake them so they end up being extra healthy, but I have not put it to the test. Honestly, after making these, I thought to myself “why don’t I make these more often?”. They are great for a quick lunch, they are so easy to make and they taste amazing! The aroma and taste actually reminded me of going to my grandma’s house. She always likes to cook fritters before she serves her main course.
Like I said, you can add whatever you like to the fritter batter. Many people like to add corn, potato and feta cheese. There is only one catch, however, and it’s that you need to be aware of the amount of moister that’s in the ingredient your using in the batter. If you were to just add the zucchini straight after grating it, you would end up with a big sloppy mess.
So, what do you do? You use salt to draw out the moisture, then you squeeze as much water out of the zucchini as you can. You’ll probably end up getting at least half a cup of liquid out. And you don’t want that affecting your batter. I actually decided to do this recipe twice because I wanted to add a touch more flour to the recipe to stabilize the mixture a bit more.
What would you serve in your fritters? Would you go with the classic corn fritters? Would you test out your own creation? Or would you just say to yourself “naahh, i’ll just stick with the zucchini fritters”? All are good choices so don’t be afraid to share any comments about what you would do or what kind of fritters you have made. The grated zucchini gave a really nice flavour and texture, but you don’t have to stop there.
Thank you so much for checking out this recipe post. Soon I will be posting a cinnamon infused creme brulee recipe. I am also going to try making a green fresh pasta dish for Saint Patrick’s Day. I am hoping that will work out nicely because I know you’ll love it. So get psyched for that! Have a wonderful day and I will see you all soon!
- 350 g 350g of zucchini grated
- 1 egg
- 120 ml of vegetable stock
- A pinch of ground coriander
- 125 g of self raising flour
- 1-2 sprigs of parsley roughly chopped
- Salt and pepper for seasoning
- 4 tablespoons of canola oil
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 half of your 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 with the rest of your batter and the other half of your oil.
Serve straight away and enjoy.
- I can't stress enough that is important to get rid of that water content in the zucchini. You want your fritter batter to have as little water in it as possible.