These fritters are crispy on the outside, tender on the inside, and packed with fresh Italian flavours. Perfect as an appetizer, side dish, or light lunch!
Yields: Approximately 12-16 fritters Prep time: 20-30 minutes (plus 20-30 minutes for draining zucchini) Cook time: 10-15 minutes
Ingredients:
1.5 lbs (about 2-3 medium) zucchini
1 teaspoon Kosher salt (for draining zucchini, plus more to taste)
2 large eggs, lightly beaten.
1/2 cup QUeen Milling Gluten Free All Purpose Flour Blend or QUeen Milling Pancake Mix
1/4 cup grated Pecorino Romano or Parmesan cheese
1/4 cup fresh parsley finely chopped.
1 small shallot, finely diced (or 1-2 cloves garlic, minced)
1/2 teaspoon baking powder (optional, for a lighter fritter)
1/2 teaspoon black pepper, or to taste
Extra virgin olive oil or other neutral oil (avocado oil) for frying
Instructions:
1. Prepare the Zucchini:
o Grate the zucchini using the large holes of a box grater or a food processor.
Place the grated zucchini in a colander. Sprinkle with 1 teaspoon of Kosher salt and toss to combine. Let it sit for 20-30 minutes. The salt will draw out a significant amount of moisture
After resting, transfer the zucchini to a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This is a crucial step for crispy fritters, so really put some muscle into it! The drier the zucchini, the crispier your fritters will be.
2. Make the Fritter Batter:
· In a large bowl, combine the thoroughly squeezed zucchini, lightly beaten eggs, gluten-free flour blend, grated Pecorino Romano/Parmesan cheese, chopped fresh parsley, finely diced shallot (or minced garlic), baking powder (if using), and black pepper.
· Mix everything well until thoroughly combined and you have a cohesive batter. If the batter seems too wet, add a little more QUeen Milling Gluten Free Flour (1 tablespoon at a time) until it's a firm but workable consistency. If it's too dry, add a tiny bit more egg or a splash of water.
3. Fry the Fritters:
· Heat a large skillet (preferably non-stick or cast iron) over medium heat. Add enough olive oil (or other frying oil) to generously coat the bottom of the pan, about 1/4 to 1/2 inch deep. The oil should be shimmering and hot but not smoking.
· Once the oil is hot, use a spoon (about 1.5-2 tablespoons per fritter) or your hands to scoop portions of the batter into the hot pan. Gently flatten each portion into a patty, about 1/2 inch thick.
· Do not overcrowd the pan. Cook in batches to ensure even browning and crispiness.
· Fry for 3-5 minutes per side, or until golden brown and crispy.
· Remove the cooked fritters from the pan and place them on a paper towel-lined plate to drain any excess oil.
· Repeat with the remaining batter, adding more oil to the pan as needed
1. Serve:
o Serve the zucchini fritters warm, garnished with extra fresh parsley if desired.
o Offer lemon wedges for a bright, fresh squeeze.
o They are delicious on their own, or with a dollop of Greek yogurt/sour cream, or a simple Garlic Chive Yogurt Sauce (mix 1 cup plain Greek yogurt, 2 minced garlic cloves, 1 tablespoon finely chopped chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper). Marinara sauce also makes a great dipping option for an Italian twist.
Notes and Tips:
· Don't Skip Draining: This is the most important step for non-soggy fritters. Zucchini holds a lot of water!
· Heat Control: Keep the pan at medium heat. If it's too high, the outside will burn before the inside cooks. If it's too low, the fritters will absorb too much oil and be greasy.
Storage and Reheating: Leftover fritters can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a dry skillet over medium heat, in a toaster oven, or in an air fryer for best results (to regain crispness).