These zucchini fritters are super easy to make and are perfect as an appetizer, a light dinner or even a side dish. Time to use up that summer zucchini!
Today I’m bringing you some amazingly delicious zucchini fritters for the Mid-East Feast virtual dinner party! These fritters are the perfect appetizer because they can be made quickly and they re-heat like a dream! Which means you can prep early in the day and spend little to no time in the kitchen for dinner.
Shamefully I have to admit that I have never really thrown a true dinner party. My crazy work schedule usually has me working on the weekends so it’s hard to have a parties during the week. That is why I love this idea of a virtual party. I get all the delicious food without the craziness of actually throwing a party. Oh, and I don’t have to clean the house like a crazy fool since no one is actually coming over. It’s a win win in my book.
Now, the thing I like about these fritters is that they are a little more eggy than the zucchini fritters I have had in the past. Usually I find them to be more like a pancake or more like a hash brown. These little fritters are almost like a little egg zucchini patty. Plus, I love that the zucchini is cooked beforehand so it does not create a watery batter.
Zucchini Fritters
These zucchini fritters are super easy to make and are perfect as an appetizer, a light dinner or even a side dish. Time to use up that summer zucchini!
Yield: 16 - 20 pancakes (depending on size)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 3/4 lb (350 g) zucchini (about 1 medium), grated
- 2 large cloves garlic, crushed in a mortar and pestle with 1 teaspoon salt
- 4 large eggs
- 4 tablespoons all-purpose flour
- 1/2 bunch fresh parsley, minced
- Pinch of freshly ground black pepper
- Canola oil, for frying
Source: An Edible Mosaic Cookbook by Faith Gorsky
Directions:
Heat the olive oil in a medium skillet over medium heat; add the onion and cook until it starts to soften, about 5 minutes, stirring occasionally. Add the zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally; add the garlic and cook 1 minute more, stirring constantly. Cool slightly.
Lightly beat together the eggs, flour, parsley, and black pepper in a medium bowl. Stir in the zucchini mixture.
Add enough canola oil to a large nonstick skillet to lightly coat the bottom; heat the oil over medium heat.
Drop the batter into the hot pan using a small (about 2 tablespoon) or large (about 4 tablespoon) scoop. Fry until set and golden on one side, about 2 minutes; flip and cook until set and golden on the other side, about 1 minute.
Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remaining egg mixture the same way, adding more oil to the skillet as necessary.
Check out the other Mid-East Feast participants zucchini fritters!
Jeanette – Jeanette’s Healthy Living
Amanda – Fake Ginger
Gina – Running to the Kitchen
Joanne – Eats Well With Others
Heather – Girlichef
Natasha – Five Star Foodie
Megan – What’s Megan Making
Rachel – Baked by Rachel