Do you have an abundance of zucchini from your summer vegetable garden? Here is a delicious solution that is quick, easy, and a great way to use up the bounty from your garden.
This Crispy Pan-Fried Zucchini Fritter Recipe creates a healthy snack full of vegetables and flavor.
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Why You Will Love This Recipe
- With a craggy and crispy exterior but tender on the inside, this zucchini fritter recipe will become a favorite way to enjoy summer produce.
- This is a delicious side dish, especially when served with Creamy Roasted Walnut Dip.
- This is an easy vegetarian recipe, perfect for snacking, lunch, or even brunch.
- The Creamy Roasted Walnut Dip is a rich and nutty side for the fritters. Flavorful ingredients such as soy, ginger, and rice wine vinegar, when combined with the walnuts, create a delicious and savory dip.
Zucchini Recipes!
There are so many ways to use zucchini. Here are a few recipes - savory and sweet to use this very versatile vegetable. https://tenpoundcakecompany.com/zucchini-frittata-with-tomato-jam/
https://tenpoundcakecompany.com/chewy-zucchini-cookies-with-apricots-and-pistachios/
What is a Fritter?
Fritters are patties or balls of dough that are either pan-fried or deep-fried in oil rather than baked. Composed of various ingredients, fritters can be made with ground meat, seafood, or vegetables. Often, the batter is made with flour and eggs, which act as a binder for the fritters. Once fried in vegetable oil, the exterior is crispy and crunchy. Fritters can be sweet, like apple or savory, such as corn.
Yeasted doughs fried into golden brown balls are also considered fritters. These are different than donuts because the filling is part of what is being fried. Donuts are filled after they are fried.
Pro Tips: How to Create Crispy Zucchini Fritters
- Zucchini is 95% water. While the vegetable is very hydrating, excessive liquid can affect the texture of fritters. To eliminate this problem, toss the grated zucchini with salt and place it in a colander. This allows the excess water to drain. After 15 -20 minutes, place the zucchini on a clean kitchen towel or several layers of paper towels and squeeze tightly to remove as much water as possible.
- Use a combination of flour and cornstarch as a binder. Combining the flour with moisture forms gluten. The gluten helps to keep the ingredients together in a patty shape. The cornstarch absorbs moisture on the surface of the fritter, creating a crunchy texture.
- Don't overcrowd the pan when frying the fritters. To ensure crispy edges, the fritters need to have room in the pan so they are surrounded by hot oil. If packed too close together, the fritters will steam and have mushy edges.
Ingredients
Zucchini Fritter Batter
Zucchini
Red Onion - Adds a bit of sweetness and complements the zucchini.
Flavor Boosters - garlic, Fresno chile, and fresh dill
Binding Agents
All-Purpose Flour - To bind the ingredients together.
Cornstarch - Another binding ingredient that also helps to create crispy fritters.
Egg - Adds protein, structure, and richness.
Creamy Roasted Walnut Dip
Walnuts - The walnuts are roasted for flavor.
Ginger - Fresh ginger adds a punch of flavor to the dip.
Soy Sauce - Low-sodium soy sauce adds umami and depth of flavor.
Rice Wine Vinegar - Mild and sweet, it adds a tang to the dip.
Extra Virgin Olive Oil - To create a creamy texture.
Kosher Salt
Step-by-Step Instructions for Preparing Fritters
- Preheat the oven to 350 degrees. Roast walnuts on a sheet pan for 9 minutes. Set aside to cool while you prepare the other ingredients.
Prep Zucchini Fritter Batter
- Shred the zucchini and the red onion with the large holes of a box grater.
- Place the shredded vegetables into a colander. Sprinkle 1 teaspoon of kosher salt over the veggies and stir to incorporate. Place the colander into a large mixing bowl and set aside for 15-20 minutes.
- Occasionally, press the vegetables with the rubber spatula to help drain the water.
- While the vegetables are draining, prep the remaining ingredients. Mince the garlic and cut the Fresno chile into a small dice. Roughly chop the fresh dill.
- After 15-20 minutes, remove the shredded zucchini and red onion from the colander and place on a cloth napkin or several layers of paper towels. Squeeze the bundle to remove as much liquid as possible.
- Drain the extra water from the large bowl and place the shredded vegetables into it. Fold the garlic, Fresno chile, and dill into the vegetables.
- Combine the flour, cornstarch, and ½ teaspoon of kosher salt. Sprinkle over the bowl of vegetables and incorporate. Add a lightly beaten egg to the bowl and stir until the ingredients are thoroughly mixed.
Pan-Fry the Fritters
- Add ¼ cup of oil to a nonstick pan over medium heat.
- When the oil is hot, add ¼ cup of fritter batter to the skillet. Press the patty into 3-inch circle with the back of a spoon.
- Fry the fritters for 3-4 minutes or until brown and crispy. Turn the fritters over and continue frying for another 3-4 minutes.
- Place the fritters on a paper towel-lined baking sheet to absorb excess oil. Sprinkle with a pinch of crunchy salt over the top of the fritters.
- Continue with the remaining batter. The recipe makes 8 fritters. Serve with the Creamy Roasted Walnut Dip.
The Perfect Partner - Creamy Roasted Walnut Dip
While the zucchini and red onion are draining, make the walnut dip.
- Place the roasted walnuts and 2 slices of peeled ginger in a food processor and pulse until combined with a somewhat chunky texture.
- Add the olive oil, soy sauce, and rice wine vinegar and process until the dip is creamy. If it is too thick, add a tablespoon of hot water at a time until you reach your desired consistency.
FAQ's
Serve the fritters as soon as they are pan-fried. If they are stored in the refrigerator, they will become soggy.
Yes. Substitute some of the zucchini with an equal measure of corn or shredded carrots.
While you fry the fritters, drain the cooked ones onto a paper towel-lined baking pan in a single layer and place them in a 200-degree oven. This helps to keep them warm and crispy.
The Creamy Roasted Walnut Dip partners deliciously with the zucchini. However, sour cream or Greek Yogurt mixed with lemon zest or a squeeze of fresh lemon juice with fresh herbs such as chives would taste equally as delicious.
Checks All the Boxes
Have a mountain of zucchini? Maybe you are in the mood for a salty but healthy snack. Need a side dish for your favorite grilled meat? This Crispy Pan-Fried Zucchini Fritter Recipe with Creamy Roasted Walnut Dip will check all those boxes. Flavor boosters like Fresno chiles add a pop of color and a hint of heat, while fresh dill adds a bright herby note which makes this healthy vegetarian snack a winner. Serve them hot with a sprinkle of crunchy salt and a side of a flavorful dip.
Whether you're snacking, side-dishing, or looking to impress your garden club, these zucchini fritters will deliver.
Recipe
Crispy Pan-Fried Zucchini Fritters
Equipment
- 1 cutting board
- 1 knife
- 1 box grater
- 1 large bowl
- 1 rubber spatula
- 1 colander
- 1 fork or small whisk
- 1 nonstick skillet
- 1 spoon
- 1 small spatula
- 1 sheet pan
- 1 food processor
Ingredients
Zucchini Fritters
- 3 cups zucchini, shredded (1¼ pounds/597 grams)
- ½ cup red onion, shredded (4 ounces/115 grams)
- 2 cloves garlic (2 tablespoons, minced)
- 1 tablespoon Fresno chile, small dice
- 1 tablespoon fresh dill, chopped
- 1 egg
- 3 tablespoons all-purpose flour
- 1 tablespoon corn starch
- 1½ teaspoons kosher salt
- ½ cup vegetable oil (3.5 ounces/100 grams)
Creamy Roasted Walnut Dip
- 1 cup walnuts (3.5 ounces/99 grams)
- 2 slices ginger root (1 tablespoon)
- 1 tablespoon low sodium soy sauce
- 3 tablespoons olive oil
- 1 ½ teaspoons rice wine vinegar
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees. Roast walnuts for 9 minutes. Set aside to cool while you prepare the fritters.
Zucchini Fritters
- With a box grater, use the large holes and shred the zucchini and the red onion.
- Place the zucchini and red onion in a colander and toss with 1 teaspoon of kosher salt. Place the colander in a large mixing bowl to catch the water that is draining from the vegetables.
- Occasionally, press the vegetables with a rubber spatula to help extract the water.
- While the vegetables are draining, mince the garlic. Cut the Fresno chile into a small dice and roughly chop the dill.
- After 15 - 20 minutes, lay the zucchini and red onion mixture on a cloth napkin or a couple of layers of paper towels. Squeeze out as much of the remaining liquid you can. This is an important step to have the crispiest fritters.
- Drain the water from the bowl and add the zucchini/red onion. Fold in the garlic, dill, and Fresno chile. Stir to combine.
- Combine the flour, cornstarch, and ½ teaspoon of kosher salt. Sprinkle the flour mixture evenly over the top of the vegetables and stir until it is incorporated thoroughly.
- Lightly beat the egg. Add the egg to the vegetable mix, stirring until everything is thoroughly mixed.
Pan-Fry Fritters
- Heat ¼ cup of vegetable oil in a nonstick skillet over medium heat. Add more oil as needed while frying the fritters.
- Place a strand of zucchini in the oil. As soon as bubbles surround the strand, the oil is hot enough for the fritters. Add ¼ cup of the vegetable mix to the hot oil. Use the back of a spoon to flatten the batter into a 3-inch circle.
- Fry the fritters for 3-4 minutes until they are golden brown and crispy. Flip and fry for another 3-4 minutes.
- Continue until all batter is used. Drain the fried fritters on paper towels to remove excess oil. Sprinkle crunchy salt over the top. Serve with creamy roasted walnut dip.
Creamy Roasted Walnut Dip
- While the salted zucchini and the red onion are draining, prepare the walnut dip.
- Add the cooled walnuts and slices of peeled ginger to a food processor and pulse until they are combined and have a slightly chunky texture.
- Add the olive oil, soy sauce, and rice wine vinegar to the walnuts and process until the dip is completely creamy. If the dip is too thick, add hot water one tablespoon at a time, until it is the desired consisitency.
Nutrition
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