Get ready to transform ordinary zucchini into an irresistible culinary masterpiece that will have everyone at your table begging for seconds! These Panko Parmesan Zucchini Fritters are not just another side dish – they're a crispy, golden-brown sensation that combines the fresh goodness of zucchini with the rich, savory crunch of Parmesan and panko breadcrumbs. Whether you're looking to sneak more vegetables into your diet or simply craving a delectable appetizer that screams gourmet, these fritters are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Grate the zucchinis using a box grater or food processor, then sprinkle 1 teaspoon of salt over the grated zucchini. Let sit for 10 minutes to draw out excess moisture.
- Place the grated zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible over a sink, ensuring the zucchini is very dry.
- In a large mixing bowl, combine the dried zucchini, panko breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, eggs, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form the mixture into small patties, approximately 2-3 inches in diameter and about 1/2 inch thick. Place the formed patties on a clean plate.
- Heat olive oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep to ensure even frying.
- Carefully place the zucchini fritters into the hot oil, cooking for 3-4 minutes on each side until golden brown and crispy.
- Remove fritters from the oil and place on a wire rack or paper towel-lined plate to drain excess oil.
- Let the fritters cool for 2-3 minutes before serving. Optionally, garnish with additional fresh parsley or serve with a dipping sauce like sour cream or marinara.
Tips
- Moisture is the Enemy: The key to achieving crispy fritters is removing as much liquid from the zucchini as possible. Don't skip the salting and squeezing step – this ensures your fritters are crunchy, not soggy.
- Oil Temperature Matters: Use a medium-high heat and ensure your oil is hot enough before adding the fritters. If the oil isn't sufficiently heated, the fritters will absorb too much oil and become greasy.
- Don't Overcrowd the Pan: Fry the fritters in batches to maintain the oil temperature and ensure each fritter gets evenly golden and crisp.
- Serving Suggestions: These fritters are versatile! Serve them as an appetizer with a dipping sauce, as a side dish, or even as a light main course with a fresh salad.
- Make Ahead Tip: You can prepare the mixture in advance and refrigerate it for up to 2 hours before cooking. This can help the flavors meld and make preparation easier.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 11g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 95mg
