Servings: 13 fritters
Calories: 64kcal
Ingredients
For the Parmesan Zucchini Fritters
- 1 pound zucchini shredded
- 2 tbsp shallots chopped
- ½ cup Parmesan grated
- ⅓ cup flour all purpose
- 3 tbsp mixed herbs chopped
- 1 unit egg
- 2 tsp salt
- 1 pinch black pepper crushed
- 3 tbsp olive oil extra virgin
Instructions
For the Parmesan Zucchini Fritters
- Start by washing the zucchini and pat them dry.
- Using a box grater to shred the zucchini. After shredding them, you will take a colander and place a cheesecloth inside. Place the shredded zucchini on top of the cheesecloth, tossing them with salt and wrapping them in the cheesecloth.
- Let them rest for at least 20 minutes. After this time, squeeze out all the water (see notes).
- In a mixing bowl place the shredded zucchini, the chopped shallots, the parmesan, the flour, the eggs and some crushed black pepper.
- Switch on the stovetop, take a frying pan, add 2 tbsp of EVOO and when hot, dip a dollop of the mixture into it (see notes).
- Cook for about 2/3 minutes on each side, until it has browned.
- Remove the Parmesan Zucchini Fritters, place them on a paper towel to drain off the excess of oil.
- Add more EVOO to the pan and continue cooking the fritters, until you are down with the mixture.
Notes
- Squeezing the shredded zucchini, it is important in order to remove all the water. You will obtain 2/3 cups of liquid. It is crucial to remove the water, in order to have crunchy zucchini fritters and not soggy ones.
- To shape the fritters, you can use an ice-cream scooper or 1/8 cup serving spoon. Flatten it immediately for faster cooking.
- You can freeze the fritters for 4 weeks in the refrigerator. Thaw them and heat them in the oven at 375 F° (190 C°) for 15-20 minutes. You can also reheat them in the air-fryer or microwave.
Nutrition
Serving: 1g | Calories: 64kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Sodium: 429mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 0.4mg
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