Zucchini fritters are one of those effortless summer dishes that taste like sunshine on a plate. Light, crispy on the outside, and soft inside, they’re perfect for beginners—but there’s a small trick that makes all the difference.
The secret? Removing excess moisture and adding a touch of Parmesan and smoked paprika for deeper flavor and that irresistible golden crust.
Ingredients
- 2 medium zucchinis (about 2 cups grated)
- 2 large eggs
- 1/3 cup all-purpose flour
- 3 tablespoons Greek yogurt or sour cream
- 2 tablespoons grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 teaspoon baking soda
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Vegetable oil, for frying
Instructions
Grate the zucchinis using a coarse grater. Sprinkle with salt and let sit for 10–15 minutes, then squeeze out all excess liquid.
In a bowl, beat the eggs and add the yogurt or sour cream. Mix in the drained zucchini, garlic, parsley, salt, and pepper.
Add the flour, baking soda, Parmesan cheese, and smoked paprika. Mix until you get a smooth, medium-thick batter.
Let the mixture rest for 5–10 minutes.
Heat oil in a pan over medium heat. Spoon the batter into the pan and lightly flatten.
Fry for 2–3 minutes on each side until golden brown.
Transfer to paper towels to drain excess oil.
