Every time I got on instagram someone was posting pictures of zucchini fritters. I’ve never had a zucchini fritter in my life and I definitely didn’t know how to make them. I thought I would give it a go on my own terms but first I needed to know the basic of a fritter.
So I made a traditional fritter without frying it. Apparently, a fritter is fried. I don’t do fried or oil! The traditional fritter has all purpose flour, butter, cheese and is fried in oil. Once again, I “pan fried” these with a simple cooking spray.
And then I made my own version of the fritter. It’s a little different. I wanted a crispier fritter without the frying so I changed it up a bit. Willie told me I cooked them two long. With my version of the fritter I “pan fried” half and baked the other half. Willie preferred the ones in the pan, I liked the baked ones. I guess it really depends on how much time you have to cook.
- 1 pound zucchini and summer squash grated. (I used about 3 zucchini and 1 summer squash.)
- 2 garlic cloves minced
- 1 egg, beaten
- 1/2 cup oat flour (I made my own in my ninja prep from oatmeal that was ground.)
- 3 tbsp parmesan cheese (optional)
- 1/2 tsp baking powder
- 1 tsp salt (not optional)
- Preheat the oven to 375 degrees, if baking the fritters.
- Grate the zucchini and summer squash in a bowl.
- Add salt to zucchini and mix. Set aside for 10-15 mins.. This is very important for to drain the water from the veggies. Salt helps draw the moisture from the zucchini.
- Wring the zucchini out in a clean dish towel or press the zucchini in a sift to get the moisture out.
- Mix the flour and baking powder together.
- After the water is drained from the veggies, combine all the ingredients together in a bowl. Make sure everything is mixed well.
- Form flat patties of the mixture and you have one of two options: bake the fritters in the oven or cook in a pan.
- If going in the oven: put on a sprayed cookie sheet, cook on the bottom rack for 15 minutes, flip them over and cook 15 mins more.
- If cooking in the pan: use a cooking spray to coat the pan, put the fritters in the pan on medium heat and cook for 5 mins on each side.
- Serve warm and enjoy.
Like I said, I liked mine super crispy. My version of fritter came out less fluffy as the original fritter because I didn’t use all purpose flour. It really depends on your preference.
I hope you make this delicious fritter and make it your own. I ate my fritter with Oikos greek yogurt dip, the red bell pepper version. BTW: I love that stuff. It was on sale at the grocery store this week so I snapped it up. I’m glad I did!
Take pictures and show it to me.
Do you like zucchini? What would you dip your fritter in when eating it?
