Make the most of the late summer zucchini harvest with this zucchini-parmesan fritter recipe from our archives. They're really easy to prepare and make a nice side dish served with an entree like grilled or roasted chicken. They can also be served as an appetizer (just make them smaller) and they are easy to improvise on. Try adding fresh herbs like basil, chives or flat-leaf parsley or using an Alfredo sauce as another option for dipping.
- 1 lb (about 3 medium) zucchini, coarsely grated
- 1/2 cup coarsely grated parmesan cheese
- 2 eggs, lightly beaten
- 1/4 to 1/3 cup flour (see recipe notes)
- 1 teaspoon salt
- Freshly ground black pepper
- 3 to 4 tablespoons vegetable oil
- 1 tablespoon chiffonade of fresh basil or other fresh herb (optional)
Grate the zucchini on the largest holes of a box grater. Wrap it inside two thicknesses of cheesecloth and squeeze out as much liquid as possible, then place it in a large mixing bowl. Add the parmesan cheese, eggs, flour, salt and pepper and mix well. The batter will be loose but shouldn't appear watery.
Heat 3 tablespoons of the oil in a large pan over medium-high heat. Working in batches, add about 2 tablespoons of the zucchini mixture for each fritter, leaving plenty of room in the pan to turn them easily. Fry until golden brown and the edges of the fritters hold together fairly well when you try to flip them over, about 2 to 3 minutes per side. You may need to add more oil to the pan after a batch or two.
Transfer to a paper towel lined platter and blot the excess oil. Serve with a warm marinara sauce for dipping.
Makes 12 fritters (3-inch diameter)
Because the amount of liquid that zucchini gives off can vary, it's best to start out with a scant 1/4 cup of the flour in your mixture. Once your oil has heated, make a "test fritter" to see how much they spread. Drop about 2 tablespoons of the mixture into the hot oil. If the fritter spreads out to much more than a 3-inch diameter, add 1 additional tablespoon of flour to your zucchini mixture.