Commonly asked questions:
What is the difference between this zucchini fritter and a potato pancake?
The main difference between these fritters and a potato pancake is that the fritters have a lot more vegetables in them. They are also very lightly fried in a few tablespoons of oil instead of entirely submerged.
Are there any other vegetables that I can add to these fritters?
You can definitely substitute the zucchini with a lot of different vegetables. Carrots, squash, and shallots are just a few examples. The key for any vegetable you decide to use in these zucchini fritters is slicing them thin enough that they cook quickly inside of the fritter. I would use vegetables that have a high water content and soft skin as opposed to vegetables that have a tough skin, like broccoli. If you wanted to use broccoli I would suggest only using the softest part of the broccoli head.
Is it possible to make these gluten-free?
You can easily make these fritters gluten-free by using gluten-free breadcrumbs or skipping the breadcrumbs altogether.
What are some great dipping sauces to serve with these fritters?
The best sauces to serve with these fritters are any that have a creamy texture to them. This is important because a creamy texture creates a nice contrast with the crispy texture of the fritters. My favorite dipping sauce is creme fraiche but you can also use sour cream too!
If you like this recipe be sure to check out these other great recipes on my blog:
- 1 lb zucchini
- ½ cup flour
- ¼ cup parmesan cheese
- 2 eggs beaten
- 1 clove garlic minced
- ¼ cup scallions chopped
- salt and pepper to taste
- olive oil for cooking
- optional: sour cream garnish
- Grate zucchini with a grater and wrap in a paper towel. Squeeze the zucchini with your hands to remove the excess liquid and place it in a mixing bowl. Discard the used paper towel.
- Add in the eggs and all other ingredients (minus olive oil) and mix in a large mixing bowl.
- Heat a large pan over medium-high heat and pour in enough olive oil to almost cover the pan's surface. Once the oil is hot, add large heaping spoonfuls of zucchini mixture (approx. ¼ cups) into the pan and flatten with a spatula. Cook for approximately 3 minutes on each side (until golden brown).
- Once done cooking and removing from pan, place fritters on a paper towel to absorb excess oil and cool a bit before serving. Garnish with fresh chopped parsley and serve with sour cream optional.
- If your batter seems too soft, you can add a couple of extra tablespoons of flour to help bind the fritters together.
- I like using my handheld grater for this, but a box grater works wonderfully. If you don’t have a grater, you can use a food processor with a grating attachment or cut it up very finely.
- Zucchini is very neutral in flavor, so parmesan, salt, and pepper are a must. Be sure to season the mixture generously.
- The hot needs to be hot before you add the fritters in. If the oil is not hot, your fritters end up absorbing more oil than needed. The mixture should sizzle when you add them to the pan.
- Avoid moving the fritters around once you’ve added the mixture into the pan. Flip it only once to lower the chances of breaking the fritters.
- If you’ve got extra vegetables such as carrots, you can grate them as well to add to the mixture.